Creamy Parmesan Italian Sausage Soup

• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon ground fennel (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1 (14.5 ounces) can of petite diced tomatoes
• 8 ounces pasta such as ditalini (gluten-free for gluten-free)
• 1 teaspoon Italian seasoning
• 1/2 cup parmigiano reggiano (parmesan), grated
• 4 ounces cream cheese (warmed)
• 1/2 cup heavy/whipping cream
• salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

Instructions

1. Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
2. Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
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.
4. Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.
5. Season with salt and pepper to taste, and mix in the parsley.

Notes

• Option: Replace the cream with milk or yogurt.
• Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.
• Option: Omit the pasta; also remove 1 cup of chicken broth.
• Option: Add 1/2 cup roasted red peppers, diced!
• Option: Add 2 tablespoons of sliced basil just before serving!
• Option: Garnish with more parmesan!