Directions:
In a large pot, heat olive oil over medium heat. Add crumbled beef sausage and cook until browned, stirring frequently.
Add diced onion, garlic, carrots, and celery to the pot. Cook for about 5 minutes, or until vegetables soften and onions are translucent.
Pour in the chicken broth and bring the mixture to a gentle boil.
Stir in the Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook for about 10 minutes to let the flavors combine.
Add the ditalini pasta to the pot and cook until the pasta is al dente, about 8–10 minutes.
Stir in the heavy cream and Parmesan cheese, and continue to cook over low heat until the cheese is melted and soup is creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Enjoy
