A comforting and flavorful soup featuring savory Italian sausage, tender ditalini pasta, and a creamy, parmesan-rich broth. Perfect for a cozy weeknight meal.
Ingredients:
- 1 pound Italian sausage (sweet or spicy, casings removed)
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup ditalini pasta
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Brown the Sausage: In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess grease.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
- Simmer: Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Add Pasta: Stir in the ditalini pasta and cook according to package directions, until al dente. This usually takes about 8-10 minutes.
- Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, or until the cheese is melted and the soup is heated through. Do not boil.
- Season: Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley.
- Enjoy!