This rich and hearty Creamy Parmesan Italian Sausage Ditalini Soup is the perfect comfort food for chilly days. Made with flavorful Italian sausage, aromatic herbs, and a creamy Parmesan-infused broth, this dish is sure to become a family favorite. The combination of ditalini pasta and a velvety soup base makes for a satisfying and delicious meal.
Ingredients:
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 8 cups (2 quarts) chicken stock or broth
- 1/2 cup heavy cream
- 1 cup ditalini pasta (or any small pasta)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and break it into small crumbles as it cooks. Continue cooking until the sausage is browned and fully cooked through. Remove the sausage from the pot using a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.
- Sauté the Aromatics: In the same pot, using the remaining oil and fat from the sausage, add the chopped onion. Cook over medium heat until the onion becomes soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Soup Base: Pour in the diced tomatoes along with their juices, followed by the chicken stock. Stir in the dried basil and oregano. Return the cooked sausage to the pot, stirring to combine all the flavors. Bring the soup to a gentle simmer and let it cook for about 10–15 minutes to allow the flavors to meld together.
- Cook the Pasta: Add the ditalini pasta directly into the soup and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, followed by the grated Parmesan cheese. Stir well until the cheese is melted and the broth becomes creamy. Taste the soup and adjust seasoning with salt and black pepper as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Notes:
- If preparing the soup ahead of time, cook the pasta separately and add it just before serving to prevent it from becoming too soft.
- Both sweet and spicy Italian sausage work well, so choose based on your preference.
- Other small pasta shapes such as elbow macaroni or small shells can be used as a substitute for ditalini.
Enjoy this creamy, cheesy, and savory soup that brings a little bit of Italy to your table!