If you’re looking for a comforting and delicious soup, look no further than Creamy Parmesan Italian Sausage Ditalini Soup. This hearty dish combines savory Italian sausage, fresh vegetables, and creamy broth to create a meal that warms the soul. Perfect for cold evenings, this soup is sure to become a family favorite.
Why Make This Recipe
This recipe is a delightful choice for several reasons. First, it’s quick and easy to prepare, making it an ideal meal for busy weeknights. Next, the combination of flavors—spicy sausage, rich cream, and tangy Parmesan—creates a deliciously satisfying soup. Additionally, it’s a great way to use up leftover veggies and feeds a crowd, making it perfect for gatherings or meal prep.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (diced)
- 2 celery stalks (diced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (chopped for garnish)
Directions
- In a large pot over medium heat, add the olive oil and Italian sausage. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the oregano, basil, and red pepper flakes (if using). Cook for an additional minute until fragrant.
- Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil.
- Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
How to Serve Creamy Parmesan Italian Sausage Ditalini Soup
Serve this delightful soup hot in bowls. You can pair it with crusty bread or a side salad for a complete meal. Garnish each bowl with a sprinkle of fresh parsley for a touch of color and added flavor.
How to Store Creamy Parmesan Italian Sausage Ditalini Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. When freezing, use freezer-safe containers and it can last for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Tips to Make Creamy Parmesan Italian Sausage Ditalini Soup
- If you want a thicker soup, you can add more cream or reduce the amount of broth.
- Feel free to add in more vegetables like spinach or kale for extra nutrition.
- For a spicier kick, increase the amount of red pepper flakes.
Variation
You can easily customize this soup. Substitute the ditalini pasta with any small pasta shape you have on hand. You can also use ground turkey or chicken instead of Italian sausage for a lighter version.
FAQs
1. Can I use other types of sausage?
Yes, you can use any type of sausage you prefer, such as turkey sausage or chicken sausage.
2. Is there a way to make this soup vegetarian?
Absolutely! You can replace the sausage with mushrooms or a meat substitute and use vegetable broth instead of chicken broth.
3. Can I add more spices to enhance the flavor?
Yes, you can add spices like thyme or rosemary, or even a dash of lemon juice for brightness.
Enjoy your Creamy Parmesan Italian Sausage Ditalini Soup! It’s a delightful dish that brings comfort and satisfaction in every bowl.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (diced)
- 2 stalks celery (diced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional) For added spice
- 6 cups chicken broth
- 1 can diced tomatoes (14.5 ounces, undrained)
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- for garnish Fresh parsley (chopped)
Instructions
Preparation
- In a large pot over medium heat, add the olive oil and Italian sausage. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the oregano, basil, and red pepper flakes (if using). Cook for an additional minute until fragrant.
Cooking
- Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil.
- Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.