Creamy Italian Ditalini Sausage Soup (Print Version)

# Ingredients:

→ Proteins & Base

01 - 1 pound deboned Italian sausage
02 - 1 tablespoon olive oil
03 - 1 small onion, chopped
04 - 2 cloves minced garlic

→ Liquids & Dairy

05 - 1 (14.5 oz) can diced tomatoes
06 - 2 quarts chicken stock
07 - ½ cup heavy cream

→ Pasta & Cheese

08 - 1 cup ditalini pasta
09 - ½ cup Parmesan cheese

→ Seasonings

10 - ½ teaspoon dried basil
11 - ½ teaspoon dried oregano
12 - salt and pepper to taste
13 - fresh parsley for garnish

# Instructions:

01 - Brown sausage in oil, breaking up while cooking. Remove and set aside.
02 - Cook onion and garlic in same pan until fragrant and translucent.
03 - Add tomatoes, stock, herbs and return sausage. Simmer gently.
04 - Add pasta and cook until al dente according to package instructions.
05 - Stir in cream and Parmesan until melted. Season and garnish with parsley.

# Notes:

01 - Can use any small pasta shape
02 - For make-ahead, cook pasta separately
03 - Works with sweet or hot Italian sausage

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