Parmesan Italian Sausage Ditalini Soup

In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it up with a spoon as it cooks.

Once cooked through, remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced onion to the pot and sauté until softened, about 3-5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the can of diced tomatoes with their juices.

Pour in the chicken stock.

Season the broth with dried basil, dried oregano, salt, and pepper. Stir to combine.

Return the cooked sausage to the pot and bring the soup to a simmer.

Add the uncooked ditalini pasta and cook according to package directions, typically 8-10 minutes, until al dente.

Reduce the heat to low and stir in the heavy cream.

Gradually stir in the grated Parmesan cheese until it's fully melted and the soup is creamy.

Serve hot and enjoy.