A rich, comforting bowl of Italian-inspired soup filled with hearty sausage, tender pasta, and a velvety Parmesan cream broth. Perfect for chilly nights or any time you’re craving a cozy one-pot meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 quarts chicken stock
- 1 cup ditalini pasta (or any small pasta)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Brown the sausage: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it up as it cooks, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
- Sauté aromatics: In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
- Simmer the base: Return sausage to the pot. Stir in diced tomatoes (with juices), chicken stock, dried basil, and oregano. Bring to a gentle simmer.
- Add pasta: Stir in ditalini and cook until al dente, following package instructions (typically 8–10 minutes).
- Finish with cream and cheese: Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread, if desired.
Notes & Tips
- Pasta shape: Any small pasta works well, such as elbow macaroni, orzo, or small shells.
- Make-ahead tip: If preparing in advance, cook the pasta separately and add it when reheating to prevent it from soaking up too much broth.
- Sausage options: Both sweet or hot Italian sausage add great flavor—choose based on your preference for spice.
- Cheese matters: Use freshly grated Parmesan for the best melt and flavor.
Creamy Parmesan Italian Sausage Ditalini Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Description
A rich, comforting bowl of Italian-inspired soup filled with hearty sausage, tender pasta, and a velvety Parmesan cream broth. Perfect for chilly nights or any time you’re craving a cozy one-pot meal.
Ingredients
-
1 lb Italian sausage, casings removed
-
1 tablespoon olive oil
-
1 small yellow onion, chopped
-
2 cloves garlic, minced
-
1 (14.5 oz) can diced tomatoes, with juices
-
2 quarts chicken stock
-
1 cup ditalini pasta (or any small pasta)
-
1/2 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
1/2 teaspoon dried basil
-
1/2 teaspoon dried oregano
-
Salt and black pepper, to taste
-
Chopped fresh parsley, for garnish
Instructions
-
Brown the sausage: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it up as it cooks, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
-
Sauté aromatics: In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
-
Simmer the base: Return sausage to the pot. Stir in diced tomatoes (with juices), chicken stock, dried basil, and oregano. Bring to a gentle simmer.
-
Add pasta: Stir in ditalini and cook until al dente, following package instructions (typically 8–10 minutes).
-
Finish with cream and cheese: Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
-
Serve: Ladle into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread, if desired.
Notes
-
Pasta shape: Any small pasta works well, such as elbow macaroni, orzo, or small shells.
-
Make-ahead tip: If preparing in advance, cook the pasta separately and add it when reheating to prevent it from soaking up too much broth.
-
Sausage options: Both sweet or hot Italian sausage add great flavor—choose based on your preference for spice.
-
Cheese matters: Use freshly grated Parmesan for the best melt and flavor.