Sausage Cream Pasta Soup (Print Version)
# Ingredients:
01 -
1/2 teaspoon black pepper.
02 -
4 cups chicken stock.
03 -
1 can (14.5 oz) diced tomatoes, petite cut.
04 -
1/2 teaspoon salt.
05 -
8 oz softened cream cheese.
06 -
1/2 cup Parmesan, shredded.
07 -
1/4 cup basil, fresh.
08 -
2 cloves garlic, finely chopped.
09 -
1 teaspoon seasoning blend (Italian).
10 -
1/2 cup diced onion.
11 -
8 oz ditalini pasta.
12 -
1 pound sausage, Italian style.
# Instructions:
01 -
Let the pasta cook for 8 minutes or until it's tender but still firm.
02 -
Stir in soft cream cheese and Parmesan for 5 minutes so they melt.
03 -
Toss in onions, pepper, salt, and seasoning. Let them cook for about 1-2 minutes.
04 -
In a Dutch oven, cook the sausage until it's browned and fully done. Skim off the grease.
05 -
Sprinkle fresh basil leaves on top before eating.
06 -
Turn the heat down to medium after boiling.
07 -
Add chicken stock, tomatoes, and dry pasta. Make sure the pasta is totally covered.
08 -
Mix in minced garlic and let it cook for another minute.
# Notes:
01 -
Don't overcook the pasta—stop at al dente since it'll keep softening in the hot broth.
02 -
Cutting cream cheese into smaller chunks helps it melt quicker.