Home

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Step 2

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Step 3

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.

Step 4

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.

Step 5

Season with salt and pepper to taste, mix in the parsley and enjoy!

Step 6

Reheat gently on the stove, and you may need to add a bit of extra broth if the soup thickens upon standing.

Step 7

Adjust the amount of red pepper flakes according to your spice preference.

Step 8

Ensure you follow the recommended cooking times for the gluten-free pasta to achieve the desired texture.

Step 9

Is it necessary to remove the casings from the Italian sausage?

Step 10

Yes, removing the casings allows the sausage to crumble and integrate into the soup more easily.

Step 11

If you prefer larger sausage pieces, you can leave the casings on and slice the sausage into rounds after cooking.

Step 12

If the soup becomes too thick, you can adjust the consistency by adding more chicken broth until it reaches your desired thickness.

Step 13

Keep in mind that the soup may continue to thicken as it sits, so you can adjust it when reheating as well.

Step 14

Adjust the quantities based on your taste preferences.

Step 15

Red pepper flakes provide a hint of heat.

Step 16

Adjust the quantities based on your spice tolerance and flavor preferences.