Creamy Parmesan Italian Sausage Ditalini Soup
A comforting Italian soup made with savory sausage, tender ditalini pasta, and a creamy Parmesan broth. Ready in just 35 minutes, it's perfect for chilly days.
Ingredients
- 1 lb Italian sausage debones
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, drained
- 2 quarts chicken stock
- ½ cup heavy cream
- 1 cup ditalini pasta
- ½ cup Parmesan cheese freshly grated
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
Instructions
Cook the Sausage:
- Heat olive oil in a large pot over medium heat. Add the sausage and break it up as it cooks, allowing it to brown. Once browned, set aside but leave the flavorful bits in the pot.
Build the Flavor Base:
- In the same pot, sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.
Add Tomatoes and Broth:
- Stir in the diced tomatoes, chicken stock, and dried herbs. Bring to a simmer and cook for 10 minutes.
Add the Sausage:
- Return the cooked sausage to the pot and stir to combine.
Cook the Pasta:
- Add ditalini pasta and cook according to package instructions until al dente.
Finish the Soup:
- Lower the heat and stir in the cream and Parmesan cheese. Let it melt into the soup and adjust the seasoning with salt and pepper.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley and additional grated Parmesan. Serve with crusty bread.
Notes
- To make it lighter, substitute half-and-half for heavy cream and use turkey sausage.
- If making ahead, store the pasta separately to prevent it from absorbing too much liquid. Add it when reheating.
- Leftovers can be stored in the fridge for up to 3-4 days. Reheat gently on the stove and add a little chicken stock to restore the creamy texture.