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Creamy Italian Sausage Soup
- Prep. 10 min
- Cook time 25 min
- Foodies. 8
- Print the recipe
Ingredients
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1 package (450 g) Dalisa Hot Italian sausages
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250 ml (1 cup) shell pasta
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1 onion, chopped
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5 cloves garlic, chopped
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250 ml (1 cup) carrots
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3 stalks of celery, finely diced
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60 ml (1/4 cup) flour
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2 L (8 cups) vegetable broth
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1 can of diced tomatoes (about 400 ml)
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15 ml (1 tbsp) fresh oregano, chopped
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15 ml (1 tbsp) rosemary
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2.5 ml (1/2 tsp) crushed chili flakes
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375 ml (1 1/2 cups) cooking cream
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250 ml (1 cup) grated parmesan cheese
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1 handful of fresh basil, chopped
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Olive oil
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Salt and freshly ground pepper
Preparation
- In a casserole dish over medium-high heat, cook the sausages in olive oil, breaking them up into rough pieces.
- When sausages are cooked and nicely coloured, reduce heat to medium-low, then add garlic, onion, carrots, celery, chili flakes, oregano and rosemary. Season with salt and pepper and continue cooking and stirring until onions are translucent.
- Add the flour, mix and deglaze with the vegetable broth, scraping the bottom to get the juices from the meat.
- Add the can of tomatoes, stir, bring to a boil and reduce heat to simmer for about 10 minutes.
- Add pasta and continue cooking until al dente.
- Remove from heat and add cream, parmesan and fresh basil. Taste and adjust seasoning if necessary.
- Serve each bowl topped with parmesan cheese and chopped fresh basil to taste.
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