Description
This hearty Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage with tender ditalini pasta in a creamy tomato and chicken broth base. Packed with aromatic herbs, fresh Parmesan cheese, and a touch of cream, this comforting soup is perfect for a cozy meal any day of the year.
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 and Pasta
- 14.5 oz can diced tomatoes, drained
- 2 quarts chicken stock
- 1 cup ditalini pasta
Finishing Ingredients
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
- 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 fully cooked. Remove the sausage from the pot and set aside, leaving the flavorful drippings behind.
- Sauté Vegetables: In the same pot with the drippings, add the diced onion and minced garlic. Sauté for about 3 to 4 minutes until the onions are soft and fragrant, building the flavor base for the soup.
- Add Liquids and Herbs: Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the cooked sausage to the pot and bring everything to a gentle simmer. Let simmer for 10 minutes to let the flavors meld.
- Cook the Pasta: Add the ditalini pasta to the simmering soup. Cook until the pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Finish with Cream and Cheese: Reduce the heat to low, then stir in the heavy cream and freshly grated Parmesan cheese. Stir continuously until the cheese melts and the soup becomes creamy and rich.
- Season and Serve: Season the soup with salt and freshly cracked black pepper to taste. Garnish with chopped fresh parsley and serve the soup hot for a warm, comforting meal.
Notes
- Use fresh Parmesan for the best melting and flavor—pre-grated cheese can be less creamy.
- For a lighter version, substitute turkey sausage and use half-and-half instead of heavy cream.
- To avoid soggy pasta when making ahead, cook and store the pasta separately, then combine when ready to serve.
- Leftover soup tastes even better the next day; add a splash of chicken stock when reheating to refresh the consistency.
- Toasting ditalini pasta before boiling can add a delicious nutty flavor enhancement.
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
