Description
Creamy Parmesan Italian Sausage Ditalini Soup is a rich and hearty dish packed with savory Italian sausage, tender pasta, and a creamy, cheesy broth that will warm you up on even the coldest days.
Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup small pasta (ditalini or elbow)
- 1 cup shredded Parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks until browned. Remove the sausage from the pot and set it aside.
- In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 3–4 minutes.
- Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring the mixture to a boil.
- Add the pasta to the boiling broth mixture and cook until al dente, approximately 8–10 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
- Return the cooked sausage to the pot, stirring to combine. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Notes
- If you prefer a thicker soup, add more Parmesan cheese or let the soup simmer longer.
- For a spicier kick, add a pinch of red pepper flakes while cooking the sausage.
- This soup can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg