Name: Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed.; 1 tbsp olive oil.; 1 small onion, diced.; 2 cloves garlic, minced.; 1 can (14.5 oz) diced tomatoes, drained.; 4 cups chicken broth.; 1 cup heavy cream.; 1 cup small pasta (ditalini or elbow).; 1 cup shredded Parmesan cheese.; 1/2 tsp dried basil.; 1/2 tsp dried oregano.; Salt and pepper, to taste.; Fresh parsley, chopped (for garnish).

This Creamy Parmesan Italian Sausage Ditalini Soup is packed with Italian flavors, featuring savory sausage, tender pasta, and a creamy, cheesy broth. Perfect for cozy nights, this soup combines a rich texture with the comforting taste of Parmesan and herbs. Simple to make yet deeply satisfying, it's an ideal dinner choice that’s sure to please the whole family.

This Creamy Parmesan Italian Sausage Ditalini Soup is a perfect blend of rich flavors and comforting textures. With savory Italian sausage, creamy Parmesan, and tender pasta, it’s an ideal meal for cozy nights when you want something warm and satisfying.

Let’s start by gathering all the ingredients you’ll need for this delicious soup.

INGREDIENTS

Italian Sausage: Adds a rich, savory flavor to the soup. Remove the casings to keep the sausage in a crumble form.
Olive Oil: Used for cooking the sausage and adding a hint of flavor.
Onion: Diced onion adds a sweet, aromatic base to the soup.

Garlic: Minced garlic enhances the soup’s savory profile.
Diced Tomatoes: Adds a touch of acidity and depth of flavor to balance the creaminess.
Chicken Broth: Forms the base of the soup, adding a savory chicken flavor.

Heavy Cream: Makes the soup rich and creamy, giving it a luxurious texture.
Ditalini Pasta: Small pasta shapes like ditalini or elbow work well, adding heartiness without overpowering the soup.
Parmesan Cheese: Shredded Parmesan melts into the soup, creating a cheesy, creamy texture.
Dried Basil and Oregano: These herbs add Italian flavors, enhancing the taste of the sausage and tomatoes.

Salt and Pepper: To taste, for seasoning the soup.
Fresh Parsley: Chopped parsley as a garnish adds color and freshness.

INSTRUCTIONS

Step 1:: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up as it cooks, and brown it thoroughly. Once browned, remove the sausage from the pot and set it aside.
Step 2:: In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Step 3:: Add the drained diced tomatoes, chicken broth, dried basil, and dried oregano to the pot. Stir well and bring the mixture to a boil.
Step 4:: Add the pasta to the boiling broth mixture and cook until al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking.
Step 5:: Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
Step 6:: Return the cooked sausage to the pot and stir to combine with the soup. Season with salt and pepper to taste, adjusting as needed.
Step 7:: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a comforting meal.

Serving and Storage Tips

Serve this soup hot, garnished with freshly chopped parsley for a touch of color and freshness.

This soup pairs wonderfully with a side of crusty bread or garlic bread for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup has thickened.
If you wish to freeze, avoid adding the pasta until reheating, as freezing can cause it to become mushy. Freeze the soup base for up to 2 months and add freshly cooked pasta when ready to serve.

Helpful Notes

For a spicier soup, use hot Italian sausage or add a pinch of red pepper flakes with the garlic.

Feel free to use any small pasta you have on hand, such as elbow or small shells, for a similar effect.
If you prefer a lighter version, you can substitute half-and-half for the heavy cream, though the soup will be less creamy.
Adding a handful of spinach or kale towards the end of cooking adds color and extra nutrients.

Tips from Well-Known Chefs

Chef Marco: "Use freshly grated Parmesan for the best texture and flavor. Pre-grated cheese doesn’t melt as smoothly."
Chef Laura: "Brown the sausage well; the caramelized bits left in the pot add depth to the soup."
Chef Antonio: "Simmering the soup after adding the cream and cheese helps the flavors meld beautifully."