Here’s a rich, comforting, and creamy soup that’s packed with Italian sausage, tender ditalini pasta, and plenty of Parmesan — perfect for a cozy dinner!
🥣🧄 Creamy Parmesan Italian Sausage Ditalini Soup
📝 Ingredients:
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1 lb Italian sausage (mild or spicy), casings removed
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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1 cup heavy cream (or half & half)
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1 cup ditalini pasta (or small pasta like elbow macaroni)
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1 cup grated Parmesan cheese
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1 can (14.5 oz) diced tomatoes (optional for a touch of acidity)
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1 tsp Italian seasoning
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1/2 tsp crushed red pepper flakes (optional)
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Salt and pepper, to taste
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2 tbsp olive oil or butter
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Fresh parsley or basil, chopped (for garnish)
🥣 Instructions:
1. Cook the Sausage:
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Heat olive oil in a large pot over medium heat.
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Add sausage, breaking it apart with a spoon, and cook until browned and cooked through.
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Remove sausage with a slotted spoon and set aside, leaving some fat in the pot.
2. Sauté Onion and Garlic:
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Add diced onion to the pot and sauté until translucent (about 4 minutes).
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Stir in garlic and cook for 30 seconds until fragrant.
3. Add Broth and Pasta:
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Pour in chicken broth and bring to a boil.
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Add ditalini pasta and cook according to package directions until al dente (usually about 8–10 minutes).
4. Add Cream and Cheese:
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Reduce heat to low.
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Stir in heavy cream, cooked sausage, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
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Simmer gently for 5 minutes, stirring frequently until cheese melts and soup thickens slightly.
5. Season and Serve:
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Taste and adjust salt and pepper.
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If using, stir in diced tomatoes for brightness.
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Garnish with fresh parsley or basil.
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Serve hot with crusty bread.
🔄 Variations:
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Swap Italian sausage for ground turkey or chicken for a lighter option.
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Use spinach or kale for added greens.
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For a dairy-free version, substitute cream with coconut milk and use nutritional yeast instead of Parmesan.