Description
Discover the secret to making creamy Parmesan Italian sausage soup at home. Perfectly seasoned and rich, this recipe will warm your soul and delight your taste buds!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 yellow onion, diced
- 1 pound (454 g) ground beef
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) red pepper flakes
- 1 teaspoon (5 ml) Italian seasoning
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 5 cup (1200 ml) s chicken broth
- 1 (14.5 ounce (411 g) can) can of fire-roasted diced tomatoes, undrained
- 2 cup (480 ml) s uncooked ditalini pasta
- 1/2 cup (120 ml) Parmesan, freshly grated
- 2 ounce (57 g) s cream cheese, room temperature
- 1/2 cup (120 ml) milk
- 1 tablespoon (15 ml) parsley, chopped (optional )
Instructions
- In a large Dutch oven over medium heat, pour in the olive oil and add the diced onion. Sauté until the onion becomes tender, then introduce the ground beef and cook until it turns brown, removing any extra fat.
- Incorporate the garlic, red pepper flakes, Italian seasoning, salt, and black pepper, and sauté for another minute.
- Pour in the chicken broth and fire-roasted diced tomatoes, then bring the mixture to a rolling boil. Mix in the ditalini pasta, stir, and lower the heat to maintain a simmer. Cook for 10 minutes, stirring often to prevent the pasta from sticking to the pot, until it reaches an al dente texture.
- Turn the heat down to low and blend in the Parmesan, cream cheese, and milk. Stir until the cheeses are fully melted into the soup, about 2 minutes.
- Adjust the seasoning with additional salt and pepper if needed, and stir in the chopped parsley.
- Optionally, top with extra Parmesan cheese before serving.
Notes
- Ensure the cream cheese is at room temperature for smooth melting.nBreak the ground beef into smaller pieces with a wooden spoon.nStir pasta often to avoid clumping or sticking to the pot.
