Description
Hearty Creamy Parmesan Italian Sausage Ditalini Soup delivers comfort in a bowl, blending robust Italian flavors with soul-warming ingredients. Pasta, sausage, and rich parmesan create a delightful meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 lb Italian sausage
- 1/2 lb diced chicken (optional)
Vegetables:
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
Dairy and Pasta:
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup ditalini pasta
Liquids and Seasonings:
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish:
- 2 tbsp chopped fresh parsley
- Extra grated parmesan for topping
Instructions
- Heat a large Dutch oven or stockpot over medium-high heat and brown the Italian sausage, breaking it into crumbly pieces until fully cooked and no pink remains, approximately 7-8 minutes.
- Add diced onions, carrots, celery, and minced garlic to the sausage, sautéing until vegetables become tender and aromatic, about 5 minutes.
- Pour chicken broth and water into the pot, stirring to combine and scrape any browned bits from the bottom of the pan.
- Incorporate dried oregano, basil, salt, and black pepper, allowing the mixture to reach a gentle simmer.
- If using chicken, fold the diced meat into the simmering liquid and cook for an additional 3-4 minutes until chicken is thoroughly heated.
- Add ditalini pasta and continue simmering for 8-10 minutes, stirring occasionally, until pasta reaches al dente consistency.
- Reduce heat to low and gradually stir in heavy cream and grated parmesan cheese, creating a rich and velvety texture.
- Let the soup rest for 2-3 minutes to allow flavors to meld and sauce to slightly thicken.
- Ladle into serving bowls and garnish with fresh chopped parsley and an extra sprinkle of parmesan cheese.
Notes
- Swap spicy Italian sausage for mild versions to control heat levels and accommodate different taste preferences.
- Replace heavy cream with half-and-half or whole milk for a lighter, lower-calorie soup option.
- Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities without compromising flavor.
- Prep vegetables in advance and freeze them to reduce cooking time and simplify meal preparation on busy days.
- Prep Time: 10 minutes
- Cook Time: 28-32 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg