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Creamy Parmesan Italian Sausage Ditalini Soup Recipe

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3.9 from 3 reviews

This creamy Parmesan sausage ditalini soup is a hearty and indulgent Italian-inspired dish that combines browned Italian sausage, sautéed vegetables, tender ditalini pasta, and a rich creamy broth infused with Parmesan cheese. Perfect for a cozy dinner, this soup offers a delightful blend of bold flavors and comforting textures.

Ingredients

For the Creamy Parmesan Italian Sausage Ditalini Soup:

  • 1 lb Italian sausage (mild or spicy, depending 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)

Instructions

  1. Cook the Italian Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage to the pot, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the pot and set aside.
  2. Sauté the Vegetables: In the same pot, add the diced onion, carrot, and celery. Sauté in the remaining sausage drippings for about 5-7 minutes until the vegetables soften. Stir occasionally to prevent burning. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add the Broth and Tomatoes: Pour in the chicken broth and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer over medium-high heat. Add the Italian seasoning, salt, and black pepper. Let the soup simmer for 10-15 minutes to allow flavors to meld and vegetables to tenderize.
  4. Cook the Pasta: Add the uncooked ditalini pasta to the pot, stirring well to distribute evenly. Reduce heat to medium and simmer for 10-12 minutes, or until the pasta is tender. Stir occasionally to avoid sticking.
  5. Add the Cream and Parmesan: Lower the heat to low and stir in the heavy cream until the soup becomes creamy and smooth. Add the grated Parmesan cheese and stir until fully melted and incorporated, thickening the soup.
  6. Finish and Serve: Return the cooked Italian sausage to the soup, stirring to combine. Simmer for an additional 5 minutes to heat through. Taste and adjust seasoning if needed. Ladle into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or a simple green salad.

Notes

  • Use either mild or spicy Italian sausage based on your flavor preference.
  • Low-sodium chicken broth helps control the salt level in the soup.
  • For a thicker soup, use less broth or simmer longer before adding pasta.
  • Freshly grated Parmesan melts better and offers a richer flavor.
  • Garnish with fresh parsley to add brightness and color.
  • Serve with crusty bread or a light salad for a complete meal.

Find it online: https://lauracooks.com/creamy-parmesan-italian-sausage-ditalini-soup/