Creamy Parmesan Italian Sausage Ditalini Soup
Why Make This Recipe
Creamy Parmesan Italian Sausage Ditalini Soup is a comforting dish perfect for any time of the year. With its rich flavors and creamy texture, it warms you from the inside out. This soup is easy to make and packed with ingredients that make it filling and satisfying. It’s a great way to use Italian sausage, and the combination of creamy Parmesan and fresh herbs takes it over the top.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add in the onion, garlic, and Italian seasoning. Sauté until the onion is soft.
- Pour in the chicken broth, diced tomatoes, and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add in the ditalini pasta and simmer for an additional 10 minutes until the pasta is cooked.
- Stir in the heavy cream and grated Parmesan cheese 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
This hearty soup is best served hot. You can pair it with crusty bread or a fresh salad for a complete meal. Top it with extra Parmesan cheese and chopped parsley for added flavor and presentation.
How to Store Creamy Parmesan Italian Sausage Ditalini Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, place it in a freezer-safe container for up to 3 months. When ready to eat, reheat on the stove or in the microwave until warmed through.
Tips to Make Creamy Parmesan Italian Sausage Ditalini Soup
- Use spicy Italian sausage if you like a kick of heat.
- Feel free to add vegetables like spinach, kale, or carrots for extra nutrition.
- Adjust the thickness by adding more or less broth, depending on your preference.
Variation
You can make this soup vegetarian by omitting the sausage and adding more vegetables, like mushrooms or zucchini. Replace the heavy cream with coconut milk for a dairy-free version, and use vegetable broth instead of chicken broth.
FAQs
Can I use a different type of pasta?
Yes, you can substitute ditalini with any small pasta shape such as elbow or mini shells.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors blend. Just store it in the refrigerator.
Is it necessary to add heavy cream?
While heavy cream makes the soup rich and creamy, you can omit it or use half-and-half for a lighter version.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Main ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add in the onion, garlic, and Italian seasoning. Sauté until the onion is soft.
- Pour in the chicken broth, diced tomatoes, and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Cooking
- Add in the ditalini pasta and simmer for an additional 10 minutes until the pasta is cooked.
- Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
