Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a rich and comforting dish that combines savory Italian sausage, tender vegetables, and ditalini pasta in a luscious creamy Parmesan broth. Perfectly balanced with hearty flavors and a creamy texture, this soup comes together quickly, making it an ideal weeknight meal that’s both satisfying and delicious.
Ingredients
Scale
Meat
- 1 lb ground Italian sausage
Vegetables
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Pasta
- 1 cup ditalini pasta
Seasoning
- Salt and pepper to taste
Instructions
- Brown the Sausage: In a large pot over medium heat, cook the ground Italian sausage for 5-7 minutes until browned. Drain excess grease and set the sausage aside.
- Sauté Vegetables: In the same pot, add diced onions, chopped carrots, celery, and minced garlic. Sauté for 4-5 minutes or until the vegetables are softened and fragrant.
- Add Broth and Pasta: Pour in the chicken broth and bring the mixture to a boil. Stir in the ditalini pasta and cook for about 8 minutes, or until the pasta is al dente.
- Add Cream and Cheese: Reduce the heat to low, then stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese is fully melted and the soup is creamy and smooth.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, optionally with crusty bread or extra Parmesan cheese on top for garnish.
Notes
- For a lower fat version, substitute half-and-half for heavy cream.
- If you prefer a spicier soup, use spicy Italian sausage.
- Ditalini pasta cooks quickly, so keep an eye on it to avoid overcooking.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Feel free to add spinach or kale for extra greens.
