Creamy Parmesan Italian Sausage Ditalini Soup
1 lb Italian sausage, casing removed 1 T olive oil 1 small onion, diced 2 cloves garlic, minced 14.5 oz can diced tomatoes, drained 4 cups chicken broth 1 cup heavy cream 1 cup small pasta (ditalini or elbow) 1 cup shredded Parmesan cheese 1/2 t dried basil 1/2 t dried oregano Salt and pepper Heat olive oil in pot. Add Italian sausage, breaking it up as it cooks until it is browned. Remove sausage from pot and set aside. In same pot, add onion & garlic. Cook 3–4 minutes. Stir in tomatoes, broth, basil, & oregano. Bring to boil. Add pasta to boiling broth mixture & cook until al dente. Reduce heat to medium-low. Stir in cream & cheese, allowing cheese to melt & thicken soup. Return cooked sausage to pot, stirring to combine. Season with salt & pepper.
Irresistibly Soft Snickerdoodle Cookies by The Food Charlatan
Indulge in the ultimate comfort treat with these irresistibly soft snickerdoodle cookies from The Food Charlatan. Perfectly spiced with cinnamon and sugar, each bite melts in your mouth, offering a delightful balance of sweetness and warmth. Whether you're baking for a cozy afternoon snack or a festive gathering, these cookies are sure to impress. Easy to make and impossible to resist, they are a must-try for any cookie lover. Get ready to fill your kitchen with the inviting aroma of freshly baked goodness.
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