Creamy Sausage Ditalini Soup

 It’s cold and rainy so that makes it a good day for a hearty soup.  Homemade bread goes great with this!

Creamy Sausage Ditalini Soup

1 Tablespoon Olive Oil

1 small onion or half of a large one

2 teaspoons minced garlic

Sweet Italian sausage. I used 3 links, but you do you. 

1 can diced tomatoes

4 cups chicken broth

1 cup light whipping cream

1 cup Ditalini

1 cup shredded Parmesan cheese

1/2 teaspoon basil

1/2 teaspoons oregano

Heat 1 Tablespoon olive oil in a Dutch oven.  I like to squeeze the sausage out of the casing in small lumps.

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I chop it as it is browning to make smaller pieces. Remove the sausage and set side.

Sauté the onions for a few minutes in the drippings until they become translucent.  

Add a bit of olive oil if needed. 

Add the minced garlic and cook for about 30 seconds.

  

Place the undrained tomatoes in the pan and mix. Pour in the chicken broth and sprinkle in the basil and oregano.  

Bring to a boil and add in the ditalini. Cook until the pasta is al dente, about 8-10 minutes, stirring regularly to prevent sticking.

Stir in the cream. Add the Parmesan cheese as you stir. 

Return the sausage to the pot and cook until it heats through.  Add salt and pepper to taste.

This soup was creamy and a perfect soup for a cold winter evening.