Ingredients
Method
Preparation
- In a large pot over medium heat, brown the Italian sausage. Let it get nice and crispy, then drain any excess fat.
- Add the chopped onion, minced garlic, carrots, and celery to the pot. Sauté until the veggies soften, about 5-7 minutes.
- Pour in the chicken broth and diced tomatoes. Raise the heat until it comes to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes to meld the flavors beautifully.
- Stir in the heavy cream and Parmesan cheese, seasoning with salt and pepper. Keep heating until warmed through.
- Serve warm, topped with freshly chopped parsley.
Nutrition
Notes
Serve with rustic bread like sourdough or garlic knots. Store leftovers in the fridge for up to 3 days, or freeze for longer storage. When reheating, add a splash of broth or cream to restore the silky texture.