Print

Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, hearty dish featuring savory Italian sausage, tender vegetables, ditalini pasta, and a rich, creamy Parmesan broth. Perfect for chilly days, this soup combines robust flavors and creamy texture, making it a satisfying meal served hot with fresh parsley garnish.

Ingredients

Scale

Sausage and Vegetables

  • 1 lb Italian sausage (mild or spicy, depending on preference)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 2 celery stalks, diced

Soup Base

  • 4 cups chicken broth (preferably low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper

Cream and Cheese

  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese

Pasta and Garnish

  • 1 ½ cups ditalini pasta (uncooked)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Italian Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned and thoroughly cooked. Remove the sausage from the pot and set aside.
  2. Sauté the Vegetables: Using the same pot, add diced onion, carrot, and celery. Sauté in the leftover sausage drippings for 5-7 minutes until vegetables soften, stirring occasionally. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add the Broth and Tomatoes: Pour in the chicken broth and undrained diced tomatoes, stirring to combine. Bring to a simmer over medium-high heat. Add Italian seasoning, salt, and black pepper. Let simmer for 10-15 minutes to allow flavors to meld and vegetables to become tender.
  4. Cook the Pasta: Stir in uncooked ditalini pasta. Reduce heat to medium and simmer for 10-12 minutes until pasta is tender, stirring occasionally to prevent sticking.
  5. Add the Cream and Parmesan: Reduce heat to low. Stir in heavy cream until the soup is creamy and smooth. Add grated Parmesan cheese and stir until fully melted and incorporated, thickening the soup with rich flavor.
  6. Finish and Serve: Return cooked Italian sausage to the pot and stir to combine. Simmer for an additional 5 minutes to heat through. Adjust salt, pepper, or Italian seasoning to taste. Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a green salad.

Notes

  • For a spicier soup, use hot Italian sausage instead of mild.
  • You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
  • If you prefer, use gluten-free pasta to make this recipe gluten-free compliant.
  • Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or in the microwave.
  • Add a squeeze of lemon juice before serving for a fresh bright finish if desired.

Keywords: Italian sausage soup, creamy pasta soup, Parmesan soup, ditalini pasta soup, hearty Italian soup

Find it online: https://victoriablair.com/creamy-parmesan-italian-sausage-ditalini-soup-recipe/