Instructions:
In a large pot, brown the Italian sausage and onion until fully cooked, breaking the sausage apart as it cooks. Drain any excess fat.
Add the chopped garlic, ground fennel, and red pepper flakes, mixing well. Cook until aromatic, about one minute.
Pour in the chicken broth, petite diced tomatoes, pasta, and Italian seasoning. Bring to a boil, then lower the heat and simmer until the pasta is al dente, around 6-8 minutes.
Incorporate the grated parmigiano reggiano, warmed cream cheese, and heavy cream. Stir until the cheeses melt into the soup, approximately 3-5 minutes.
Season with salt and pepper to taste, then mix in the chopped parsley before serving. Enjoy your delicious soup!
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