Creamy Sausage Soup (Print Version)

# Ingredients:

01 - 1 pound Italian sausage, deboned.
02 - 1 tablespoon olive oil.
03 - 1 small onion, chopped.
04 - 2 cloves garlic, minced.
05 - 1 can (14.5 oz) diced tomatoes, drained.
06 - 2 quarts chicken stock.
07 - ½ cup heavy cream.
08 - 1 cup ditalini or elbow pasta.
09 - ½ cup Parmesan cheese, shredded.
10 - ½ teaspoon dried basil.
11 - ½ teaspoon dried oregano.
12 - Salt and pepper to taste.
13 - Fresh parsley for garnish.

# Instructions:

01 - Heat olive oil in large saucepan over medium heat. Brown sausage while breaking it up, then remove from pan.
02 - In same pan, cook onion and garlic until soft and fragrant.
03 - Add tomatoes, stock, basil, and oregano. Stir well and return cooked sausage to pot.
04 - Bring to simmer, add pasta and cook until tender but still firm.
05 - Reduce heat, stir in cream and Parmesan until cheese melts. Season with salt and pepper.
06 - Ladle into bowls and top with fresh parsley.

# Notes:

01 - Best served fresh while pasta is al dente.
02 - Pasta will continue to absorb liquid as soup sits.

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