Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Creamy Parmesan Italian Sausage Ditalini Soup Recipe

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This hearty and comforting soup features flavorful Italian sausage, tender ditalini pasta, and a rich, creamy parmesan broth. It’s perfect for a chilly evening or a satisfying weeknight meal.

Ingredients:

  • 1 pound Italian sausage (sweet or spicy), removed from casings
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup ditalini pasta
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

  1. Brown the sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
  2. Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add broth and seasonings: Pour in the chicken broth and add the diced tomatoes (undrained), Italian herbs, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Cook the pasta: Add the ditalini pasta to the soup and cook according to the package directions, until al dente.
  5. Add cream and parmesan: Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through.
  6. Return the sausage: Add the cooked Italian sausage back to the soup. Season with salt and pepper to taste.
  7. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve hot.

Optional additions:

  • Add other vegetables like zucchini or spinach.
  • Substitute other small pasta shapes like orzo or farfalle.
  • Use half-and-half instead of heavy cream for a lighter soup.
  • Add a splash of white wine after sautéing the vegetables.

Enjoy!

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