Here’s a rich and comforting recipe for Creamy Parmesan Italian Sausage Ditalini Soup—a perfect combination of savory sausage, tender pasta, and creamy broth.
Creamy Parmesan Italian Sausage Ditalini Soup
Servings: 4–6
Ingredients:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup ditalini pasta (or small pasta of choice)
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- Optional garnish: chopped parsley or fresh basil
Instructions:
- Cook the sausage:
- In a large pot, heat olive oil over medium heat.
- Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove excess fat if necessary.
- Sauté vegetables:
- Add onion, carrots, and celery to the pot. Cook for 4–5 minutes until softened.
- Stir in garlic and cook 1 more minute until fragrant.
- Add broth and pasta:
- Pour in chicken broth and bring to a boil.
- Add ditalini pasta and Italian herbs. Reduce heat and simmer until pasta is tender (about 8–10 minutes).
- Add cream and cheese:
- Stir in heavy cream and Parmesan cheese.
- Simmer gently for 2–3 minutes until soup is creamy and slightly thickened.
- Season with salt, pepper, and crushed red pepper flakes as desired.
- Serve:
- Ladle into bowls and garnish with extra Parmesan cheese and fresh herbs.
- Serve with crusty bread or a side salad for a complete meal.
Tips:
- For a lighter version, substitute half the cream with milk or use a plant-based cream.
- Add spinach or kale at the end for extra greens.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid curdling the cream.