Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 2 Tbsp tomato paste
- ¼ cup pesto
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 cloves minced garlic
- 8 oz ditalini pasta
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- ¼ tsp red pepper flakes
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Sauté Italian sausage in a large Dutch oven over medium-high heat until browned.
- Add minced garlic, tomato paste, pesto, onion powder, garlic powder, chicken broth, diced tomatoes, and red pepper flakes; stir well.
- Bring the mixture to a boil, then add uncooked ditalini pasta.
- Reduce heat and simmer until pasta is al dente, stirring occasionally.
- Incorporate heavy cream and grated parmesan cheese; season with salt and pepper.
- Cook for an additional 10-15 minutes, stirring occasionally, to meld flavors.
- Ladle soup into bowls, garnish with fresh basil, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider using spicy Italian sausage.
Allow the pasta to simmer adequately for the best texture.
Tune seasoning to your taste—additional red pepper flakes can enhance heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 80