Description
This delightful dish boasts a symphony of flavors, featuring robust Italian sausage, rich tomato broth, and tender pasta shells.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup small pasta shells
- 1 cup heavy cream
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley (optional)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Begin by heating a large pot or Dutch oven over medium-high heat. Once hot, add the Italian sausage, breaking it apart with a spoon as it cooks. Sauté until browned, which should take about 5–7 minutes.
- In the same pot, you may add a splash of olive oil if needed. Now, introduce the diced yellow onion and sauté for approximately 4–5 minutes until it becomes translucent. Add minced garlic, stirring for about 30 seconds.
- Next, pour in the can of diced tomatoes, complete with their juices, followed by the chicken broth. Stir the mixture well, allowing it to come to a gentle boil.
- Once boiling, stir in the small pasta shells. Reduce the heat to a simmer, letting the pasta cook until it reaches an al dente texture, approximately 8–10 minutes.
- After the pasta has reached the preferred doneness, return the browned sausage to the pot and allow everything to continue simmering for another 5 minutes.
- Lower the heat slightly before stirring in the heavy cream. Season with salt and pepper to taste.
- Once all these components have married in the pot, turn off the heat and allow the soup to rest for a few minutes.
Notes
This soup tastes even better on the second day as the flavors meld further.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 16 g