Creamy sausage and shells soup
1 lb Italian sausage
1 tbsp olive oil.
1 small onion, diced
2 cloves garlic, minced.
1 can (14.5 oz) diced tomatoes.
2 quarts chicken stock.
1/2 cup heavy cream.
1 cup medium pasta
1/2 cup shredded Parmesan cheese.
1 1/2 tsp CWG no salt Italian blend
1 tsp CWG Garlic black pepper blend
Fresh parsley for garnish.
Brown sausage in oil, breaking up while cooking. Remove and set aside. Cook onion and garlic in same pan until fragrant and translucent. Add tomatoes, stock, seasonings and return sausage. Simmer gently. Add pasta and cook until al dente per package instructions. Stir in cream and Parmesan until melted. Season and garnish with parsley.
Written by Derak Green
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