Ingredients:
1 pound Italian sausage, casings removed
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)
1/2 cup heavy/whipping cream
salt and pepper to taste
1 tablespoon parsley, chopped (optional)
Instructions:
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!