This soup is made in one pot, is relatively quick, and is hearty and full of savory flavor.
INGREDIENTS:
1 pound of Italian sausage (chicken or turkey as pork alternative)
1 tablespoon avocado oil
1 yellow onion diced
1 tablespoon minced garlic
4 cups chicken broth
1 can Rotel or other diced tomatoes (drained)
1 teaspoon Italian seasoning
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1 cup pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
DIRECTIONS:
Add the avocado oil and Italian sausage to a large stovetop pot. The sausage can be sliced very small, removed from the casing, or purchased in a 1-pound tube. Cook the sausage, crumbling it apart as it cooks. Remove any excess grease.
When the sausage is almost done, add the onion and garlic, still well, cooking for about 3 minutes.
Add the chicken broth, tomatoes, seasonings, and pasta. Stir well.
Bring it all to a boil. Reduce the boil to a simmer for about 10 minutes.
Stir occasionally to mix the flavors until the pasta is al dente (do not overcook).
Lower the heat and slowly add the heavy cream and parmesan cheese.
Stir well to combine about 2-3 minutes. Add salt and pepper to taste.
Ladle the soup into bowls and enjoy.
A garnish of spinach or more cheese can be added.
Prep: 10 Minutes
Cook: 30 Minutes
Store any leftovers in the fridge for about 3-4 days.
Reheat in a saucepan on the stovetop.
Notes:
This calls for pasta, but you could substitute a cheese tortellini for a different dinner.
Carrots or celery could be added with the onions and garlic.
We smoke blocks of cheese on the Traeger, shred it with our Ninja food processor, and use it in cooking instead of store-bought shredded cheese.
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