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
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1 lb Italian sausage, casings removed
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1 tablespoon olive oil
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1 small yellow onion, chopped
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2 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes, with juices
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2 quarts chicken stock
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1 cup ditalini pasta (or any small pasta)
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1/2 cup heavy cream
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1/2 cup freshly grated Parmesan cheese
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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Salt and black pepper, to taste
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Chopped fresh parsley, for garnish
Instructions
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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.
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Sauté aromatics: In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 3–4 minutes.
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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.
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Add pasta: Stir in ditalini and cook until al dente, following package instructions (typically 8–10 minutes).
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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.
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Serve: Ladle into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread, if desired.
Notes
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Pasta shape: Any small pasta works well, such as elbow macaroni, orzo, or small shells.
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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.
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Sausage options: Both sweet or hot Italian sausage add great flavor—choose based on your preference for spice.
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Cheese matters: Use freshly grated Parmesan for the best melt and flavor.