Creamy Parmesan Sausage Soup (Print Version)

# Ingredients:

→ Proteins & Base

01 - 1 small onion, finely diced
02 - 1 lb Italian sausage, casing removed
03 - 2 cloves garlic, chopped
04 - 1 tablespoon olive oil

→ Liquids & Dairy

05 - 2 quarts chicken broth
06 - 1/2 cup heavy cream
07 - 1 can (14.5 oz) diced tomatoes

→ Pasta & Cheese

08 - 1/2 cup Parmesan cheese
09 - 1 cup small ditalini pasta

→ Seasonings

10 - Salt and pepper, adjust to taste
11 - 1/2 teaspoon dried oregano
12 - Fresh parsley for the top
13 - 1/2 teaspoon dried basil

# Instructions:

01 - Warm up the oil in a large pan, crumble the sausage, and let it brown. Once done, take it out and set aside.
02 - In the same pan, toss in the onion and garlic and sauté until they smell amazing and look golden.
03 - Pour in the tomatoes, broth, and seasonings. Put the sausage back in and let it all gently bubble for a while.
04 - Toss the pasta into the broth and cook it until it's just the right chewy texture—check the box for timing.
05 - Mix in the Parmesan and cream, letting them melt beautifully. Sprinkle parsley on top and enjoy!

# Notes:

01 - Any small pasta shape works fine here.
02 - Cook the pasta separately if you're prepping ahead.
03 - You can use spicy or sweet sausage—it’s up to you.

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