Description
This Creamy Parmesan Italian Sausage Ditalini Soup is the ultimate comfort food—rich, creamy, and packed with flavor. Made with savory Italian sausage, tender ditalini pasta, Parmesan cheese, and fresh veggies, it’s a hearty meal the whole family will love. Perfect for weeknight dinners or cozy weekends.
Ingredients
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 6 cups chicken broth (low-sodium recommended)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Brown the sausage (5–7 minutes): Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart with a spoon. Cook until fully browned with crispy edges. Drain excess fat if needed.
Sauté the vegetables (5 minutes): Add onion, garlic, carrots, and celery. Stir often until softened and fragrant, about 5 minutes. Scrape up any browned bits for added flavor.
Add herbs and spices (1 minute): Stir in oregano, basil, and red pepper flakes. Cook just until aromatic, about 1 minute.
Build the broth (5 minutes): Pour in chicken broth and diced tomatoes (with juice). Stir well, then increase heat to bring mixture to a boil.
Cook the pasta (8–10 minutes): Add ditalini pasta and simmer until just al dente, about 8–10 minutes. Keep an eye on the texture, since pasta continues cooking in hot soup.
Add the cream (2 minutes): Reduce heat to low. Slowly pour in heavy cream, stirring gently to keep broth silky and prevent curdling.
Melt in Parmesan (2 minutes): Add Parmesan a little at a time, stirring until fully melted and smooth. Taste and adjust seasoning with salt and pepper.
Optional greens (1–2 minutes): Stir in a handful of spinach or kale until wilted for added nutrients and color.
Final touch: Garnish each bowl with chopped parsley and extra Parmesan. Serve warm with crusty bread.
Notes
- For a lighter version, swap half-and-half for heavy cream.
- To meal-prep: cook soup without pasta, then add cooked pasta before serving.
- For vegetarian: substitute mushrooms for sausage and use vegetable broth.
- For spicier soup: use hot Italian sausage and extra red pepper flakes.