Ingredients:
1 lb Italian sausage (mild or hot, your choice)
1 tablespoon olive oil (optional, if sausage is lean)
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream
1 ½ cups ditalini pasta (or any small pasta)
1 teaspoon Italian seasoning
Salt & pepper to taste
1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the sausage:
In a large soup pot over medium heat, cook the sausage until browned. Break it up into bite-sized pieces as it cooks. Remove excess grease if necessary.
Sauté veggies:
Add the diced onions, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
Add broth & seasonings:
Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a boil.
Add pasta:
Stir in the ditalini pasta and reduce the heat to medium. Simmer until pasta is al dente (about 10–12 minutes).
Make it creamy:
Stir in the heavy cream and shredded cheese. Let the cheese melt completely and soup thicken slightly. Adjust seasoning if needed.
Serve:
Garnish with chopped parsley and an extra sprinkle of cheese if desired. Serve hot with crusty bread!