broth
1 1/2 cups heavy cream
3 tablespoons tomato paste
2 teaspoons Italian seasoning
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional, for serving)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Heat a large Dutch oven over medium heat and add the olive oil. Once hot, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly translucent.
Stir in the minced garlic and cook for
