Let's Make Creamy Parmesan Italian Sausage Ditalini Soup

It's Thursday and time for some thinking out loud.  Thanks for stopping by Thinking Out Loud Thursday.  Today, I’m excited to share an incredible soup recipe we tried last week. After reading, feel free to link up and share what’s on your mind today!

Last weekend I invited the ladies from our Bible study group to come over for a quick dinner before an event at church.  I decided to serve three different soups, a salad, and dessert.  Two of the soups on the menu were ones I had blogged about before (Loaded Potato and Gringo Chicken Tortilla).  My new soup was Creamy Parmesan Italian Sausage Ditalini Soup.  

Here's What You Need

1 lb Italian sausage

1 tablespoon olive oil

1 small onion, diced

2 minced garlic cloves

1 can (14.5 oz) diced tomatoes, drained

4 cups chicken broth

1 cup heavy cream

1 cup ditalini pasta

1 cup shredded Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Here's What You Do

Heat the olive oil in a large pot over medium heat.  Add the sausage and break it up as it cooks.  I'm a huge fan of my meat chopper.  We love ours!

When the sausage is browned, remove it from the pot and set it aside.

In the same pot, add the diced onion and minced garlic.  Cook until the onion is translucent, which should take around 4 minutes.

Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano.  Bring this mixture to a boil.

Add the uncooked pasta to the boiling broth mixture and cook until it is al dente, approximately 8-10 minutes.

Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese. Allow the cheese to melt and thicken the soup.

Return the cooked sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.

The soup was a huge hit! We will definitely be having this one again!

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