Preparation

Step 1: Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the Italian sausage. Use a spoon to break up the sausage into crumbles as it cooks. Cook for 5-7 minutes until the sausage is browned and fully cooked through. If there’s excess fat, you can drain some off to keep the soup from being too greasy.

Step 2: Add the chopped onion and garlic to the pot with the sausage. Sauté for 3-4 minutes until the onion is soft and translucent, and the garlic is fragrant. This creates a flavorful base for the soup.

Step 3: Pour in the chicken broth, stirring to combine with the sausage, onion, and garlic. Bring the mixture to a simmer over medium heat and cook for 5 minutes to let the flavors meld together.

Step 4: While the broth is simmering, cook the pasta according to the package instructions. Drain and set aside. You can use any type of pasta you prefer, but short pasta shapes like rotini or penne work best in this soup.

Step 5: Once the broth has simmered, reduce the heat to low and stir in the heavy cream. Allow it to heat through, then add the grated Parmesan cheese and shredded mozzarella cheese. Stir the soup until the cheese has melted and the soup is smooth and creamy. Season with salt and pepper to taste.

Step 6: Add the cooked pasta to the soup and stir to combine. Let it cook for another 2-3 minutes, ensuring that the pasta is well coated with the creamy sauce.

Step 7: Serve the soup hot, garnished with freshly chopped parsley. The parsley adds a nice pop of color and freshness to the rich, creamy soup.