Creamy Parmesan Italian Sausage Ditalini Soup
A rich and comforting soup made with Italian sausage, ditalini pasta, and creamy Parmesan that warms hearts and bellies alike.
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!
Notes
For storage, allow the soup to cool before transferring it into an airtight container. It will stay fresh for about 3-4 days in the refrigerator, and it freezes well without the cream until ready to serve. Consider using homemade chicken broth for even richer flavor.