Creamy Parmesan Italian Sausage Soup

 1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounces) can of petite diced tomatoes

8 ounces pasta such as ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup parmigiano reggiano (parmesan), grated

4 ounces cream cheese (warmed)Cheese subscription box

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.

Season with salt and pepper to taste, and mix in the parsley.

Notes

Option: Replace the cream with milk or yogurt.

Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.

Option: Omit the pasta; also remove 1 cup of chicken broth.

Option: Add 1/2 cup roasted red peppers, diced!

Option: Add 2 tablespoons of sliced basil just before serving!

Option: Garnish with more parmesan!