Italian Creamy Sausage Soup (Print Version)

# Ingredients:

01 - 8 oz softened cream cheese.
02 - 1/4 cup fresh basil leaves.
03 - 8 oz ditalini pasta.
04 - 1/2 cup Parmesan, shredded.
05 - 4 cups chicken stock.
06 - 2 garlic cloves, crushed.
07 - 1/2 teaspoon black pepper.
08 - 1 teaspoon Italian herbs.
09 - 1 can (14.5 oz) petite diced tomatoes.
10 - 1 lb ground Italian sausage.
11 - 1/2 teaspoon salt.
12 - 1/2 cup finely chopped onion.

# Instructions:

01 - Cook the sausage in a Dutch oven until it's browned. Get rid of the extra fat.
02 - Toss in the onion, salt, pepper, and Italian herbs. Stir and cook for 1-2 minutes.
03 - Mix in the garlic and let it cook for another minute.
04 - Stir in the broth, diced tomatoes, and pasta. Ensure the pasta is fully covered by the liquid.
05 - Let it boil for about 8 minutes so the pasta is just cooked.
06 - Turn the heat down to medium.
07 - Mix in the cream cheese and Parmesan, letting them melt for 5 minutes.
08 - Scatter fresh basil on top before serving it up.

# Notes:

01 - Don't overcook the pasta—it'll soften more while sitting in the soup.
02 - Cut cream cheese into small cubes to melt it quickly.

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