Creamy Parmesan Italian Sausage Ditalini Soup.

Instructions:

1. Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove the sausage from the pot and set it aside.
2. Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Add Broth and Seasonings: Pour in the chicken broth and add the Italian seasoning. Bring to a boil, then reduce to a simmer for about 10 minutes to let the flavors meld.
4. Cook the Pasta: Add the ditalini pasta to the pot and cook until it’s al dente, about 7-8 minutes. Stir occasionally to prevent sticking.
5. Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese, letting it melt into the soup. Season with salt and pepper to taste.
6. Combine and Serve: Add the browned sausage back into the pot, stirring to combine. Allow the soup to simmer for an additional 5 minutes to thicken slightly.
7. Garnish and Enjoy: Ladle the soup into bowls, garnish with fresh parsley or basil, and serve warm with extra Parmesan on top if desired.

This creamy, cheesy, and savory soup pairs wonderfully with crusty bread for a hearty meal!