Parmesan Italian Sausage Ditalini Soup Recipe
This hearty Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. With rich flavors from garlic, herbs, and a touch of cream, this comforting soup is perfect for a satisfying meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meat
- 1 lb Italian Sausage
Produce
- 1 small Onion, diced
- 2 cloves Garlic, minced
- Fresh Parsley, chopped (for garnish), as needed
Canned Goods
- 14.5 oz can Diced Tomatoes, drained
- 2 quarts Chicken Stock
Dairy
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese, freshly grated
Dry Goods
- 1 cup Ditalini Pasta
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- Salt, to taste
- Black Pepper, to taste
Oils & Fats
- 1 tbsp Olive Oil
Instructions
- Heat olive oil: In a large pot over medium heat, warm 1 tablespoon of olive oil to prepare for cooking the sausage.
- Cook the sausage: Add 1 pound of Italian sausage to the pot, breaking it up with a spoon, and cook until browned and cooked through. Once done, remove the sausage and set aside, leaving the flavorful drippings in the pot.
- Sauté onion and garlic: Add the diced onion and minced garlic to the same pot and sauté until they become soft and fragrant, approximately 3 to 4 minutes.
- Add tomatoes and seasonings: Stir in the drained diced tomatoes, 2 quarts of chicken stock, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano into the pot.
- Simmer with sausage: Return the cooked sausage to the pot and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.
- Cook pasta: Add 1 cup of ditalini pasta to the pot and cook until al dente, around 8 to 10 minutes, stirring occasionally to prevent sticking.
- Add cream and cheese: Reduce the heat and stir in 1/2 cup of heavy cream along with 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts and the soup becomes creamy and well combined.
- Season: Taste the soup and season with salt and black pepper according to your preference.
- Garnish and serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a warm, comforting meal.
Notes
- For a spicier soup, use spicy Italian sausage.
- To make this recipe gluten-free, substitute ditalini pasta with a gluten-free pasta alternative.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Adding a handful of spinach or kale in step 5 can boost the nutritional profile and add vibrant color.
- If heavier cream is not preferred, substitute with half-and-half for a lighter version.
Keywords: Parmesan Italian Sausage Soup, Ditalini Pasta Soup, Creamy Italian Soup, Sausage and Pasta Soup, Comfort Food Soup
