Creamy Parmesan Italian sausage soup

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

Adjust the cooking time according to the pasta you choose.

Step 7

Yes, you can prepare the soup in advance and refrigerate it.

Step 8

Reheat it on the stove over low heat, stirring occasionally, until warmed through.

Step 9

You may need to add a bit of extra broth when reheating if the soup thickens.

Step 10

You can omit it if you’re not a fan of this taste.

Step 11

Keep in mind that pasta tends to absorb liquid, so you may need to adjust the consistency by adding more broth upon reheating.

Step 12

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Step 13

Reheat on the stove or in the microwave.