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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup for Cozy Nights

Creamy Parmesan Italian Sausage Ditalini Soup is a comforting bowl perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage Provides the main protein and rich flavor; substitute with mushrooms for a vegetarian option.
  • 2 tbsp Olive oil Enhances flavor while cooking the sausage.
  • 1 medium Onion Adds sweetness and depth to the soup.
  • 2 cloves Garlic Introduces aromatic flavor.
  • 3 medium Carrots Contributes natural sweetness and color.
  • 2 stalks Celery Adds crunch and freshness.
  • 1 tsp Dried oregano For delicious Italian herbal notes.
  • 1 tsp Dried basil Complements the oregano for a fragrant base.
  • 0.5 tsp Red pepper flakes Optional, introduces a slight heat for a delightful kick.
  • 6 cups Chicken broth Forms the soup base; use vegetable broth for a vegetarian version.
  • 1 can Diced tomatoes 14.5 oz, undrained, adds acidity and flavor to elevate the soup.
  • 1 cup Ditalini pasta Serves as the carb component; substitute with any small pasta if needed.
  • 1 cup Heavy cream Provides creaminess; use half-and-half for a lighter version.
  • 1 cup Grated Parmesan cheese Adds richness and depth, essential for the soup.
  • Salt and pepper For seasoning to taste.
  • Fresh parsley For garnish, adds a fresh finish and enhances presentation.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 2 minutes, creating a welcoming base for your soup.
  2. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Cook for about 5–7 minutes until browned and no longer pink.
  3. Stir in 1 diced medium onion, 2 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until softened.
  4. Mix in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of red pepper flakes. Sauté for an additional minute until fragrant.
  5. Pour in 6 cups of chicken broth and one 14.5-ounce can of diced tomatoes. Bring the soup to a gentle boil for about 3 minutes.
  6. Add 1 cup of ditalini pasta and reduce the heat to a simmer. Cook according to package instructions, typically about 8–10 minutes until al dente.
  7. Reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until creamy.
  8. Taste and season with salt and pepper. Ladle into bowls, garnishing with freshly chopped parsley. Enjoy hot!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 12mgCalcium: 400mgIron: 3mg

Notes

Prepare all ingredients before starting to streamline cooking. Drain excess grease from the sausage if needed for a better texture.

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