Description
This hearty Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and a creamy tomato-based broth enriched with Parmesan cheese. Perfect for a comforting meal, this soup is seasoned with classic Italian herbs and finished with fresh parsley for a burst of freshness.
Ingredients
Units
Scale
Sausage and Base
- 1 lb Italian sausage (sweet or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Ingredients
- 14.5 oz can diced tomatoes, drained
- 2 quarts chicken stock
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
Final Touches
- 1/2 cup heavy cream
- 1 cup ditalini pasta
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the drippings. Sauté until the onion is soft and fragrant, about 3 to 4 minutes.
- Build the Soup Base: Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the browned sausage to the pot. Bring the mixture to a gentle simmer and let it cook for 10 minutes to blend the flavors.
- Cook the Pasta: Add the ditalini pasta to the simmering soup. Cook until the pasta is al dente, approximately 8 to 10 minutes.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese has melted fully and the soup reaches a creamy consistency.
- Season and Garnish: Season the soup with salt and freshly cracked black pepper to your taste. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
- Use fresh Parmesan cheese for the best melting quality; pre-grated cheese can be less smooth.
- For a lighter version, substitute Italian sausage with turkey sausage and replace heavy cream with half-and-half.
- To avoid soggy pasta when making ahead, cook the pasta separately and add just before serving.
- Leftover soup tastes even better the next day; add a splash of chicken stock when reheating to refresh.
- Toasting ditalini pasta before boiling can add a pleasant nutty flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
