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Creamy Parmesan Italian Sausage Ditalini Soup
A rich and hearty soup featuring Italian sausage, tender ditalini pasta, and a creamy Parmesan broth. This comforting dish is packed with flavor and perfect for chilly nights or when you're craving a cozy meal.
Ingredients
- For the Soup:
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups ditalini pasta
- 2 cups fresh spinach optional
- Salt and pepper to taste
- For Garnish:
- Additional grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Cook the Sausage:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the Italian sausage, breaking it into small pieces. Cook until browned and fully cooked. Remove the sausage and set aside, leaving the drippings in the pot.
- Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic, dried basil, and oregano. Cook for 1 minute until fragrant.
- Simmer the Soup:
- Pour in the chicken broth and bring to a gentle boil.
- Add the ditalini pasta and cook according to package instructions, stirring occasionally.
- Make it Creamy:
- Lower the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is fully melted and the broth is creamy.
- Add the Sausage and Spinach:
- Return the cooked sausage to the pot. If using spinach, stir it in and let it wilt for 1-2 minutes.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with additional Parmesan cheese and chopped parsley. Serve with crusty bread for dipping.
Notes
- Customizations: Substitute ditalini with small shells, macaroni, or orzo pasta.
- Make it lighter: Use half-and-half instead of heavy cream.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling.
- Freezing Tip: If freezing, cook the pasta separately and add it to the soup after thawing and reheating to prevent it from becoming mushy.
Nutrition
Calories: 450kcalCarbohydrates: 32gProtein: 22gFat: 26gSaturated Fat: 12gSugar: 4g