Creamy Parmesan Italian Sausage Ditalini Soup is a hearty and comforting one-pot meal that delivers incredible flavor with minimal effort, making it a weeknight dinner superhero. Get ready to whip up a delicious soup that will become a family favorite!
Key Ingredients for Creamy Parmesan Italian Sausage Ditalini Soup
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage, casings removed
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups chicken broth (or vegetable broth for a vegetarian option, omitting sausage)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup ditalini pasta (or other small pasta shape like elbows or shells)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
This Creamy Parmesan Italian Sausage Ditalini Soup is surprisingly simple to make, ready in under 40 minutes from start to finish! Its rich, savory flavor comes from browned sausage and aromatic vegetables, all simmered in a luscious broth. The addition of ditalini pasta makes it a complete and satisfying meal, perfect for a cozy evening.
Step-by-Step Instructions
1. Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Using a slotted spoon, remove the cooked sausage from the pot and set it aside on a plate, leaving the drippings in the pot.
2. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot with the sausage drippings. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8–10 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
4. Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the undrained diced tomatoes and the cooked sausage back into the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
5. Cook the Pasta: Stir in the ditalini pasta. Increase the heat to medium-high and cook, uncovered, stirring occasionally, until the pasta is al dente, about 8–10 minutes. Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pot.
6. Finish with Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and freshly ground black pepper to taste.
7. Serve: Ladle the hot soup into bowls. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired.
Why You’ll Love This Creamy Parmesan Italian Sausage Ditalini Soup
You’ll adore this Creamy Parmesan Italian Sausage Ditalini Soup for its incredibly satisfying and comforting qualities. The star of this dish is the delightful combination of savory, slightly spicy Italian sausage and the tender ditalini pasta, all enveloped in a velvety, rich Parmesan broth. It’s an indulgent meal that tastes like it came from a gourmet restaurant, yet it’s significantly more budget-friendly to prepare in your own kitchen.
What truly elevates this soup are the flavorful additions like the fragrant Italian seasoning, a hint of red pepper for a gentle warmth, and the sheer decadence of the creamy Parmesan finish. This recipe offers a delightful twist on traditional Italian wedding soup, trading meatballs for flavorful sausage, creating a unique and equally delicious experience. So, gather your ingredients and dive into this wonderful soup – your taste buds will thank you!
Storing and Reheating Tips
Leftovers of this Creamy Parmesan Italian Sausage Ditalini Soup can be stored in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb liquid as it sits, so the soup may thicken considerably.
To reheat, gently warm the soup on the stovetop over low heat, stirring frequently. You may need to add a splash more chicken broth or water to reach your desired consistency. Alternatively, you can reheat individual portions in the microwave. If you plan to freeze this soup for future enjoyment, it’s best to do so before adding the heavy cream and Parmesan cheese to prevent a grainy texture. Cool the base soup completely, then portion into freezer-safe containers or bags and freeze for up to 2–3 months. Thaw overnight in the refrigerator and then reheat on the stovetop, adding the cream and Parmesan cheese at that time.
Final Thoughts
This Creamy Parmesan Italian Sausage Ditalini Soup is truly a gem for any home cook looking for delicious, comforting, and easy meals. Give it a try, and prepare to fall in love with its hearty flavors and simple preparation.
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Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5–7 minutes. Using a slotted spoon, remove the cooked sausage from the pot and set it aside on a plate, leaving the drippings in the pot.1 tablespoon Olive oil, 1 pound Mild or hot Italian sausage, casings removed
- Add the chopped onion, carrots, and celery to the pot with the sausage drippings. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8–10 minutes.1 Medium yellow onion, finely chopped, 2 Carrots, peeled and finely chopped, 2 Celery stalks, finely chopped
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.3 cloves Garlic, minced, 1 teaspoon Dried Italian seasoning, 1/2 teaspoon Red pepper flakes (optional, for a touch of heat)
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the undrained diced tomatoes and the cooked sausage back into the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.6 cups Chicken broth (or vegetable broth for a vegetarian option, omitting sausage), 1 (14.5 ounce) can Diced tomatoes, undrained, 1 pound Mild or hot Italian sausage, casings removed
- Stir in the ditalini pasta. Increase the heat to medium-high and cook, uncovered, stirring occasionally, until the pasta is al dente, about 8–10 minutes. Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pot.1 cup Ditalini pasta (or other small pasta shape like elbows or shells)
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and freshly ground black pepper to taste.1/2 cup Heavy cream, 1/2 cup Grated Parmesan cheese, plus more for serving, Salt and freshly ground black pepper to taste
- Ladle the hot soup into bowls. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired.1/2 cup Grated Parmesan cheese, plus more for serving, Fresh parsley, chopped, for garnish (optional)