Instructions:
1. Cook Sausage and Onion: In a large saucepan, cook the Italian sausage and diced onion until the sausage is fully cooked, breaking it apart as it cooks. Drain any excess grease.
2. Add Garlic and Spices: Add the chopped garlic, ground fennel, and red pepper flakes. Mix and cook until fragrant, about one minute.
3. Add Broth and Pasta: Pour in the chicken broth, petite diced tomatoes, pasta, and Italian seasoning. Bring to a boil, then reduce the heat and simmer until the pasta is al dente, approximately 6-8 minutes.
4. Incorporate Dairy: Add the grated parmesan, cream cheese, and heavy cream. Stir and let the cheeses melt into the soup for about 3-5 minutes.
5. Season and Garnish: Season the soup with salt and pepper to taste. Mix in the chopped parsley if desired.
Notes:
– Substitute Options: Replace the heavy cream with milk or yogurt for a lighter version.
– Thickening Option: To thicken the soup, add 1-2 tablespoons of cornstarch mixed with 2 tablespoons of cool water near the end and simmer.
– Low-Carb Option: Omit the pasta and reduce the chicken broth by 1 cup.
– Flavor Boost: Add 1/2 cup of diced roasted red peppers for extra flavor.
– Fresh Herb Addition: Mix in 2 tablespoons of sliced basil just before serving.
– Extra Garnish: Sprinkle more parmesan on top when serving for an added touch of flavor.
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