Ingredients
1 lb (450g) ground Italian sausage or ground beef
1 tbsp olive oil or butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz / 400g) diced tomatoes (with juices)
4 cups (1 liter) beef or chicken broth
1 cup (240ml) heavy cream (or softened cream cheese for extra thickness)
1 tsp Italian seasoning
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped (plus extra for garnish)
Salt and black pepper to taste
Instructions
1. Brown the Meat: Heat olive oil in a Dutch oven or heavy-bottom pot over medium-high heat. Add the sausage or ground beef and cook until fully browned (5–7 minutes), breaking it into crumbles. Drain excess grease if desired.
2. Sauté Aromatics: Add the diced onion and garlic to the pot. Cook for 2–3 minutes until the onion turns translucent and fragrant.
3. Simmer the Base: Stir in the diced tomatoes, broth, and Italian seasoning. Bring the mixture to a simmer, then lower the heat and let it gently bubble for 10–12 minutes to meld the flavors.
4. Cream & Cheese: Reduce heat to low. Stir in the heavy cream and grated Parmesan until fully incorporated and melted into a smooth, orange-tinted broth.
5. Finish & Serve: Remove from heat and stir in the fresh chopped basil. Season with salt and pepper to taste. Ladle into bowls and top with extra fresh herbs and Parmesan.