Italian Sausage Soup (Print Version)
# Ingredients:
01 -
A pound of Italian sausage, casings taken off.
02 -
1 tablespoon of olive oil.
03 -
One small onion, chopped into tiny pieces.
04 -
Two garlic cloves, finely chopped.
05 -
One 14.5-ounce can of diced tomatoes, liquid removed.
06 -
Four cups of chicken stock.
07 -
A cup of heavy whipping cream.
08 -
One cup of small-sized pasta (elbow macaroni or ditalini).
09 -
1 cup grated Parmesan cheese.
10 -
A pinch of dried basil (about 1/2 teaspoon).
11 -
1/2 teaspoon of dried oregano.
12 -
Salt and pepper to suit your taste.
13 -
Freshly chopped parsley for topping.
# Instructions:
01 -
In a large pot, warm up olive oil on medium heat. Toss in the sausage, breaking it up while it's cooking until browned. Take it out of the pot and leave it aside for later.
02 -
Using the same pot, add the onion and garlic. Stir them around and cook for 3–4 minutes, or until the onions turn soft and see-through.
03 -
Pour in the tomatoes, chicken stock, dried basil, and oregano. Turn up the heat and bring everything to a boil.
04 -
Drop the pasta into the boiling mixture and cook it till it’s just firm to the bite, which takes about 8–10 minutes.
05 -
Lower the heat to medium-low, then mix in heavy cream and Parmesan cheese. Stir until the cheese completely melts and makes the soup thicker.
06 -
Put the sausage back into the soup. Give it a good stir and season with salt and pepper as you like.
07 -
Spoon the soup into bowls, sprinkle some parsley on top, and serve it while it's hot.
# Notes:
01 -
This dish is creamy, hearty, and bursting with wonderful Italian flavors like sausage and Parmesan.
02 -
Letting it sit just a bit lets the flavors blend more for an even tastier result.