For a healthier version you can use Italian turkey sausage instead of pork sausage
1 lb. Italian sausage (bulk or casings removed)
2 Tbls. olive oil
small onion, diced
3 cloves garlic, minced
4 c. chicken broth
14 oz. can petit diced tomatoes
1 t. Italian seasoning
1-1/2 c. ditalini pasta (or other short pasta)
1 c. heavy cream
½ c. parmesan cheese, grated (more for garnish)
salt & pepper, to taste
pinch of red pepper flakes, optional
fresh parsley, chopped for garnish
In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up into small pieces. Drain excess fat and set aside (transfer to a plate lined with several lays of paper towel).
In same pot, add diced onion and garlic, cooking 2 to 3 minutes until softened.
Stir in chicken broth, diced tomatoes and Italian seasoning. Bring to a simmer.
Add pasta and cook for 10 to 12 minutes, until tender.
Stir in cooked sausage and heavy cream, allowing soup to heat through on low heat.
Gradually stir in Parmesan cheese, cooking for an additional 2 to 3 minutes until soup is creamy and the cheese is fully melted.
Season with salt, pepper and red pepper flakes, if using.
Garnish with fresh parsley and more parmesan.