Creamy Sausage Soup (Print Version)

# Ingredients:

01 - 1/4 cup shredded fresh basil.
02 - 1/2 teaspoon black pepper, ground.
03 - 2 minced garlic cloves.
04 - 1/2 teaspoon salt.
05 - 1 teaspoon seasoning blend for Italian dishes.
06 - 8 ounces softened cream cheese.
07 - 1 lb sausage, Italian style.
08 - 4 cups broth, chicken-based.
09 - 1/2 cup Parmesan, grated.
10 - 1/2 cup onion, chopped into small pieces.
11 - 8 ounces small ditalini pasta.
12 - One 14.5-ounce can petite diced tomatoes.

# Instructions:

01 - In a big dutch oven, cook crumbled sausage until it's browned and done. Drain the extra fat.
02 - Toss in the onion, some Italian herbs, salt, and pepper. Let it cook for a couple of minutes. Add garlic and cook for another minute.
03 - Pour in the broth and tomatoes, then add the pasta. Make sure the pasta is submerged. Boil for about 8 minutes until pasta is just tender.
04 - Set heat to medium. Stir in Parmesan and cream cheese, cooking for 5 minutes until the cream cheese blends in.
05 - Dish it out and sprinkle fresh basil on top.

# Notes:

01 - Don't overcook pasta since it softens more later.
02 - Cut cream cheese into cubes so it melts quicker.
03 - You can stir in heavy cream to make the soup thinner.

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