In a big saucepan, warm the olive oil over medium heat. Once browned, add the Italian sausage and split it up while cooking. Take the sausage out of the pan and put it aside.
In the same saucepan, sauté the aromatics: minced garlic and chopped onion. After three or four minutes of cooking, the onion should be transparent.
Stir in the chicken broth, dry basil, and dried oregano, along with the drained diced tomatoes. Add the tomatoes and stir to combine. Raisin the mixture until it boils.
Bring the liquid and pasta to a boil, then simmer, stirring occasionally, for 8 to 10 minutes, or until the pasta reaches a bite-hard texture.
Add Creaminess:
Put the stove on medium-low heat. To thicken the soup, add the grated Parmesan and heavy cream and stir until the cheese melts.
Toss the cooked sausage back into the saucepan with the soup and toss to mix. Add seasonings according to your liking.
Place the order:
Serve the soup in dishes and top with chopped parsley for a touch of Italian flavor.
