Description
A comforting and creamy Italian-inspired ditalini soup featuring savory Italian sausage, tender pasta, and a rich blend of Parmesan cheese and heavy cream, perfect for a cozy meal in just 30 minutes.
Ingredients
Scale
Meat
- 1/2 lb Italian sausage, removed from casing
Pasta
- 1 cup ditalini pasta
Broth & Dairy
- 4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
Vegetables & Seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the sausage: In a large pot, cook the Italian sausage over medium heat until browned and fully cooked, about 5 minutes. Break the sausage up into small pieces as it cooks.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot with the sausage. Cook for an additional 3 minutes until the onion is softened and fragrant.
- Simmer broth: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Cook the pasta: Add the ditalini pasta to the simmering broth and cook until tender, about 10 minutes, stirring occasionally.
- Add cheese and cream: Stir in the grated Parmesan cheese and heavy cream, then season the soup with Italian seasoning, salt, and pepper to your taste.
- Final simmer and serve: Let the soup simmer for another 5 minutes to allow flavors to meld. Serve the soup hot for a warm, satisfying meal.
Notes
- You can substitute turkey sausage for a leaner option.
- For a thicker soup, add more heavy cream or reduce the broth slightly.
- If you prefer a spicier soup, add red pepper flakes along with the Italian seasoning.
- Use freshly grated Parmesan for best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Gluten-free pasta can be used to make this soup gluten-free.
