Creamy Italian Sausage Ditalini Soup Recipe
This Irresistibly Creamy Parmesan Italian Sausage Ditalini Soup Delight is a hearty and comforting bowl of deliciousness. Packed with savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth, this soup is perfect for a cozy meal. Aromatic herbs, fresh parsley, and a touch of cream make it rich yet balanced, ideal for warming up on any day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat & Oils
- 1 pound Italian Sausage
- 2 tablespoons Olive Oil
Vegetables & Aromatics
- 1 Onion, chopped
- 3 cloves Garlic, minced
Canned & Broth
- 14.5 ounces Diced Tomatoes
- 4 cups Chicken Stock
Herbs & Spices
- 1 teaspoon Dried Basil
- 1 teaspoon Oregano
- Salt and Black Pepper to taste
Pasta & Dairy
- 1 cup Ditalini Pasta
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
Fresh Herbs
- ¼ cup Fresh Parsley, chopped
Instructions
- Cook the sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Sauté onions and garlic: Add the chopped onion to the pot and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add tomatoes and seasonings: Pour in the diced tomatoes with their juice, chicken stock, dried basil, oregano, salt, and black pepper. Stir well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes to allow the flavors to meld.
- Cook the pasta: Add the ditalini pasta to the simmering soup. Cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish with cream and cheese: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese has melted and the soup is creamy and well blended.
- Add fresh parsley and adjust seasoning: Stir in the chopped fresh parsley and taste the soup. Adjust salt and pepper as desired.
- Serve hot: Ladle the soup into bowls and serve immediately, optionally garnished with extra Parmesan or parsley.
Notes
- You can substitute the chicken stock with vegetable broth for a different flavor profile.
- Use spicy Italian sausage if you prefer a bit of heat in the soup.
- For a lighter version, replace heavy cream with half-and-half or milk, but the soup will be less rich.
- To make this soup gluten free, substitute the ditalini pasta with gluten-free pasta.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
