Description
A rich and comforting Creamy Parmesan Italian Sausage Ditalini Soup featuring flavorful Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth with sautéed vegetables. Perfect for a hearty weeknight meal ready in just 30 minutes.
Ingredients
Scale
Meat
- 1 lb ground Italian sausage
Pasta
- 1 cup ditalini pasta
Broth & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Vegetables
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasoning
- Salt and pepper to taste
Instructions
- Brown the sausage: Heat a large pot over medium heat. Add the ground Italian sausage and cook for 5-7 minutes, stirring occasionally until browned and cooked through. Drain any excess grease and set the sausage aside.
- Sauté vegetables: In the same pot, add the diced onion, chopped carrots, celery, and minced garlic. Cook over medium heat, stirring frequently, until the vegetables are softened and fragrant, about 4-5 minutes.
- Add broth and pasta: Pour in the chicken broth and bring it to a boil. Once boiling, stir in the ditalini pasta. Reduce heat slightly and cook the pasta for about 8 minutes until it reaches an al dente texture.
- Create creamy base: Lower the heat to a gentle simmer and stir in the heavy cream and freshly grated Parmesan cheese. Mix thoroughly until the cheese has melted and the soup is creamy and smooth.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper to your preference. Serve the soup hot, optionally garnished with extra Parmesan cheese or accompanied by crusty bread for dipping.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but the soup will be less creamy.
- Use turkey Italian sausage for a leaner alternative.
- Ditalini pasta may be substituted with small elbow macaroni or any small pasta shapes.
- Leftover soup stores well in the refrigerator for 3-4 days; reheat gently to prevent curdling of the cream.
- Add fresh spinach or kale at the end of cooking for extra greens and nutrients.
