Preparation

Step 1: Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the Italian sausage, breaking it apart with a spoon as it cooks. Brown the sausage for about 5-7 minutes, or until fully cooked through. This step adds so much flavor to the base of the soup, so be sure to allow the sausage to get nicely browned.

Step 2: After the sausage is browned, add the diced onion and minced garlic to the pot. Stir them into the sausage and cook for about 2-3 minutes, until the onions are soft and translucent and the garlic is fragrant. The combination of the sausage, onion, and garlic will start to fill your kitchen with a mouthwatering aroma.

Step 3: Pour in the 4 cups of chicken broth and the can of diced tomatoes (with juices). Stir everything together to combine, and bring the mixture to a gentle boil. Once it reaches a boil, lower the heat and let it simmer for about 10 minutes. This simmering time allows the flavors to meld together.

Step 4: After simmering, add the short pasta to the soup. Cook according to the package instructions (usually about 8-10 minutes), or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 5: Once the pasta is cooked, add in the heavy cream, grated Parmesan cheese, and Italian seasoning. Stir to combine, letting the cheese melt into the creamy broth. Season the soup with salt and black pepper to taste. If you like a bit of heat, now is the time to sprinkle in some red pepper flakes. Continue cooking for another 5 minutes, allowing the soup to thicken slightly.

Once everything is combined and heated through, it’s time to serve up this creamy, comforting soup.