Creamy Parmesan Italian Sausage Ditalini Soup
A warm and comforting soup featuring creamy textures, hearty Italian sausage, and ditalini pasta, perfect for chilly evenings or entertaining guests.
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy) Adjust based on heat preference
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 stalks celery, 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)
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Remove it from the pot and set aside.
- In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and diced tomatoes with their juices. Bring to a simmer over medium-high heat. Once simmering, stir in the Italian seasoning, salt, and black pepper. Let it simmer for 10-15 minutes to meld flavors and tenderize the veggies.
- Stir in the uncooked ditalini pasta and reduce the heat to medium. Continue to simmer for another 10-12 minutes until the pasta is tender, stirring occasionally.
- Once the pasta is done cooking, lower the heat and mix in the heavy cream. Stir until creamy. Gradually add the grated Parmesan cheese and stir until it’s melted and incorporated.
- Return the cooked Italian sausage to the pot. Simmer for an additional 5 minutes to heat everything through. Taste and adjust seasonings if needed. Serve hot in bowls, garnished with freshly chopped parsley.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For a lighter version, swap the Italian sausage for turkey sausage or use vegetable broth for a vegetarian option. Fresh herbs can elevate the flavor, but dried herbs work well too.