Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Why Make This Recipe
Creamy Parmesan Italian Sausage Ditalini Soup is a warm and comforting dish perfect for any day of the week. This soup combines the savory flavors of Italian sausage with fresh vegetables and creamy ingredients, creating a rich and hearty meal. Whether you’re looking to impress guests or simply enjoy a cozy dinner at home, this recipe has all the elements of a family favorite. It’s filling, flavorful, and easy to make, making it a must-try for anyone who loves good food.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Directions:
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Cook the Italian Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (either mild or spicy) and break it up with a wooden spoon as it cooks. Cook for 6-8 minutes, until browned and cooked through. Remove the sausage from the pot and set aside.
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Sauté the Vegetables: In the same pot, add the diced onion, carrot, and celery. Sauté in the sausage drippings for about 5-7 minutes, until they begin to soften. Stir occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Add the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes (with their juices). Stir well and bring to a simmer over medium-high heat. Add the Italian seasoning, salt, and black pepper. Stir again and let simmer for 10-15 minutes.
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Cook the Pasta: Add the uncooked ditalini pasta and stir to mix it in the broth. Reduce the heat to medium and simmer for another 10-12 minutes, or until the pasta is tender.
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Add the Cream and Parmesan: Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix until the soup is creamy. Add the grated Parmesan cheese and stir until melted and incorporated.
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Finish and Serve: Return the cooked Italian sausage to the pot and stir everything together. Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread or a simple salad.
How to Serve Creamy Parmesan Italian Sausage Ditalini Soup
This soup is best served hot. You can top it with some extra Parmesan cheese and a sprinkle of fresh parsley for added flavor. Pair it with crusty bread or a light salad to complete your meal.
How to Store Creamy Parmesan Italian Sausage Ditalini Soup
If you have leftovers, let the soup cool down to room temperature, then place it in an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or microwave, adding a little extra broth if the soup has thickened too much.
Tips to Make Creamy Parmesan Italian Sausage Ditalini Soup
- Use low-sodium chicken broth for a healthier option.
- Feel free to add more vegetables like spinach or kale for extra nutrients.
- If you like it spicy, use spicy Italian sausage or add red pepper flakes.
Variation
You can swap out the ditalini pasta for any pasta shape you have on hand, like small shells or elbow macaroni. This gives you some flexibility based on your pantry.
FAQs
1. Can I freeze this soup?
Yes, you can freeze the soup. Just make sure to leave out the cream and Parmesan cheese until you reheat it.
2. Can I make this soup in a slow cooker?
Yes, you can cook the sausage and vegetables first, then add everything else to the slow cooker. Cook on low for 6-8 hours.
3. How do I make this soup dairy-free?
You can replace the heavy cream with coconut milk and omit the Parmesan cheese for a dairy-free version.
Enjoy making this comforting and flavorful soup!
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and break it up with a wooden spoon as it cooks. Cook for 6-8 minutes, until browned and cooked through. Remove the sausage from the pot and set aside.
- In the same pot, add the diced onion, carrot, and celery. Sauté in the sausage drippings for about 5-7 minutes, until they begin to soften. Stir occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and diced tomatoes (with their juices). Stir well and bring to a simmer over medium-high heat. Add the Italian seasoning, salt, and black pepper. Stir again and let simmer for 10-15 minutes.
- Add the uncooked ditalini pasta and stir to mix it in the broth. Reduce the heat to medium and simmer for another 10-12 minutes, or until the pasta is tender.
- Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix until the soup is creamy. Add the grated Parmesan cheese and stir until melted and incorporated.
- Return the cooked Italian sausage to the pot and stir everything together. Let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread or a simple salad.