Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder and Italian seasoning.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the pot on the saute setting so the broth can start heating up.
3. Peel the carrot and slice into ¼ inch rounds. Slice the celery. Add both to the Instant Pot.
4. Add in the tomatoes and ditalini.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. Pour a cup of the hot soup into the cream and then stir the cream into the pot. Stir in the parmesan cheese.
7. Ladle into bowls and serve.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder and Italian seasoning. Transfer to the slow cooker.
2. Pour in the broth. Peel the carrot and slice into ¼ inch rounds. Slice the celery. Add both to the slow cooker. Add in the tomatoes.
3. Cover and cook on high for 2 hours. Add in the ditalini and cook for 30 more minutes.
4. Pour a cup of the hot soup into the cream and then stir the cream into the slow cooker. Stir in the parmesan cheese.
5. Ladle into bowls and serve.