Description
This indulgent soup combines creamy Parmesan with the bold flavors of Italian sausage and hearty ditalini pasta. The result is a rich, flavorful bowl that’s perfect for a cozy meal or a comforting dinner.
Ingredients
For the Creamy Parmesan Italian Sausage Ditalini Soup:
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1 lb Italian sausage (mild or spicy, depending on preference)
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 medium carrot, peeled and diced
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2 celery stalks, diced
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4 cups chicken broth (preferably low-sodium)
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1 can (14.5 oz) diced tomatoes, undrained
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1 teaspoon dried Italian seasoning
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 ½ cups ditalini pasta (uncooked)
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Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (either mild or spicy, depending on your preference) to the pot, breaking it up with a wooden spoon as it cooks. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Once cooked, remove the sausage from the pot and set it aside.
In the same pot, add the diced onion, carrot, and celery. Sauté the vegetables in the remaining sausage drippings for about 5-7 minutes, or until they begin to soften. Stir occasionally to avoid burning. Once the vegetables have softened, add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chicken broth and diced tomatoes (with their juices) to the pot. Stir to combine. Bring the mixture to a simmer over medium-high heat. Once simmering, add the Italian seasoning, salt, and black pepper. Stir again to incorporate the seasonings. Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
Add the uncooked ditalini pasta to the pot, stirring to ensure the pasta is evenly distributed in the broth. Reduce the heat to medium and continue to simmer for another 10-12 minutes, or until the pasta is tender and fully cooked. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix well until the soup becomes creamy and smooth. Next, add the grated Parmesan cheese and stir until the cheese is fully melted and incorporated into the soup. The cheese will thicken the soup and add a velvety richness.
Return the cooked Italian sausage to the pot, stirring to incorporate it into the soup. Let the soup simmer for an additional 5 minutes to heat everything through. Taste the soup and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor. Serve hot with a slice of crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 23-27g
- Carbohydrates: 30-35g
- Protein: 22-25g