Creamy Parmesan Italian Sausage Ditalini Soup
Creamy Parmesan Italian Sausage Ditalini Soup is the perfect comfort food dish, delivering rich flavors and creamy textures in every spoonful. Whether it’s a chilly weeknight or a cozy family gathering, this soup warms hearts and bellies alike. One taste of its savory Italian sausage, tender ditalini pasta, and velvety cream, and you’ll understand why it’s a go-to recipe for so many home cooks.
Why you’ll love this dish
This recipe stands out for its simplicity and incredible taste. With minimal prep time and just a handful of ingredients, this creamy ditalini soup is designed to be made any night of the week. It’s budget-friendly, making it an excellent option for families, plus it can easily feed a crowd. Picture serving this hearty soup paired with crusty bread or a refreshing salad; it’s a no-fuss meal that satisfies everyone at the table.
"This soup is rich, filling, and so easy to make. My kids love it, and I can whip it up on a busy weeknight without any stress!"
The cooking process explained
Making Creamy Parmesan Italian Sausage Ditalini Soup is a straightforward process that brings together earthy flavors in a delightful way. You start by browning the sausage, which lays the base for the rich broth. Then, sauté the vegetables in that savory drippings before adding broth and distant flavors. As the soup simmers, you’ll know it’s cooking perfectly, absorbed in aromatic seasoning. Finally, stir in the cream and cheese for a luscious finish—what could be simpler?!
What you’ll need
To create this delicious soup, gather the following ingredients:
- 1 lb Italian sausage (choose mild or spicy based on preference)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, 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)
- Fresh parsley, chopped (for garnish)
You can also swap out the ditalini pasta for small shells if you prefer.
Step-by-step instructions
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Cook the Italian Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned. Remove and set aside.
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Sauté the Vegetables: Using the same pot, add diced onion, carrot, and celery. Sauté for about 5-7 minutes until they soften, then add minced garlic and cook for another 1-2 minutes until fragrant.
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Add the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a simmer over medium-high heat. Once simmering, add Italian seasoning, salt, and black pepper. Let it simmer for 10-15 minutes for the flavors to meld.
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Cook the Pasta: Add the ditalini pasta, ensuring it’s evenly mixed in the broth. Reduce heat to medium and continue to simmer for 10-12 minutes, stirring occasionally until the pasta is tender.
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Add the Cream and Parmesan: Once the pasta is cooked, lower the heat and stir in the heavy cream. Mix until creamy and smooth. Then, add the grated Parmesan cheese, stirring until melted.
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Finish and Serve: Return the cooked sausage to the pot, stirring to incorporate. Let it simmer for another 5 minutes, then taste for seasoning. Serve the soup in bowls, garnished with freshly chopped parsley, and enjoy hot!
Best ways to enjoy it
For a delightful presentation, serve your soup in rustic bowls, topped with additional Parmesan and a sprinkle of parsley for color. Pair it with a slice of crusty bread or a simple arugula salad dressed with lemon vinaigrette to balance the richness of the soup.
Storage and reheating tips
To store any leftovers, allow the soup to cool to room temperature before transferring it into an airtight container. It will stay fresh in the refrigerator for about 3-4 days. When reheating, do so gently on the stove, adding a splash of broth if the soup thickens too much. For longer storage, this soup freezes well; just remember to leave out the cream until you’re ready to enjoy it!
Helpful cooking tips
For an even richer flavor, try using homemade chicken broth if you have it on hand. You can also sauté the vegetables for a few extra minutes to enhance their sweetness. Additionally, consider mixing in fresh spinach or kale for an added nutritional boost!
Creative twists
Feel free to experiment with this recipe! You can swap the sausage for ground turkey or a meat alternative if you want a lighter option. For additional flavor, sprinkle in red pepper flakes for some heat or add spinach or kale for extra nutritional value.
Common questions
What is the prep time for this recipe?
Prep time is around 15 minutes, and cooking takes about 35-40 minutes.
Can I substitute the ditalini pasta?
Absolutely! Small shell pasta or even tortellini work great in this soup.
How do I store leftovers safely?
Allow the soup to cool completely before transferring it to an airtight container. Consume within 3-4 days, and reheat on the stove. For longer storage, freeze without the cream, and add it fresh after thawing.
Enjoy your cooking adventure with this delightful Creamy Parmesan Italian Sausage Ditalini Soup recipe that’s sure to become a family favorite!
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy)
- 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) can swap for small shells if preferred
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned. Remove and set aside.
- Using the same pot, add diced onion, carrot, and celery. Sauté for about 5-7 minutes until they soften, then add minced garlic and cook for another 1-2 minutes until fragrant.
Cooking
- Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a simmer over medium-high heat. Once simmering, add Italian seasoning, salt, and black pepper. Let it simmer for 10-15 minutes for the flavors to meld.
- Add the ditalini pasta, ensuring it’s evenly mixed in the broth. Reduce heat to medium and continue to simmer for 10-12 minutes, stirring occasionally until the pasta is tender.
- Once the pasta is cooked, lower the heat and stir in the heavy cream. Mix until creamy and smooth. Then, add the grated Parmesan cheese, stirring until melted.
- Return the cooked sausage to the pot, stirring to incorporate. Let it simmer for another 5 minutes, then taste for seasoning.
- Serve the soup in bowls, garnished with freshly chopped parsley, and enjoy hot!
