Instructions:

1. Cook the Sausage:
   • Heat olive oil in a large pot over medium heat.
   • Add sausage, cook until browned, and set aside.
2. Sauté Vegetables:
   • In the same pot, add onion, carrot, and celery. Cook for 5-7 minutes.
   • Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute.
3. Simmer:
   • Pour in chicken broth, bring to a simmer, and return sausage to the pot. Simmer for 15 minutes.
4. Cook Pasta:
   • Cook ditalini pasta in a separate pot of salted water until al dente. Drain and set aside.
5. Add Cream and Cheese:
   • Reduce heat, stir in heavy cream, and gradually add Parmesan cheese until melted and incorporated.
6. Combine and Serve:
   • Stir in cooked pasta just before serving.
   • Garnish with fresh parsley and extra Parmesan cheese.

Tips:

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze without pasta for up to 3 months.
• Variations: Make it low-carb with zucchini noodles, or vegetarian with plant-based sausage.

Enjoy this delicious and creamy Italian sausage ditalini soup! 🍲😊