Creamy Italian Sausage Soup

A hearty soup with a creamy base, ditalini pasta, veggies, and Italian sausage.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 736kcal

To a large pot, add 1 pound Italian sausage and ½ cup diced yellow onion. Cook and crumble the sausage over medium heat. Cook until the juices run clear and the onion is soft. Drain any excess grease and add back to the pot.
Add 4 garlic cloves, minced, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, 1 teaspoon paprika and ½ teaspoon black pepper. Stir for 1 minute.
Add 2 (32 ounce) containers low-sodium chicken broth and 10 ounce can mild tomatoes with green chiles. Bring to a simmer.
Add 2 1/2 cups ditalini pasta. Stir and cover with a lid for 10 minutes. Stir throughout so the pasta doesn’t stick to the bottom of the pot.
Then add in 4 ounces (1/2 block) cream cheese, softened, ½ cup heavy whipping cream and 1 cup shredded provolone and mozzarella mix. Stir until melted.
Top with 2 Tablespoons chopped parsley and enjoy.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you like a bit more broth, use only 2 cups of pasta rather than 2 1/2 cups. If you want this to be super thick with less broth, use 3 cups of pasta.