Italian Sausage Ditalini Soup (Print Version)
# Ingredients:
01 -
1 lb Italian sausage, casings removed.
02 -
1 tbsp olive oil.
03 -
1 small onion, diced.
04 -
2 cloves garlic, minced.
05 -
1 can (14.5 oz) diced tomatoes, drained.
06 -
4 cups chicken broth.
07 -
1 cup heavy cream.
08 -
1 cup small pasta (ditalini or elbow).
09 -
1 cup shredded Parmesan cheese.
10 -
1/2 tsp dried basil.
11 -
1/2 tsp dried oregano.
12 -
Salt and pepper, to taste.
13 -
Fresh parsley, chopped (for garnish).
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks until browned. Remove the sausage from the pot and set it aside.
02 -
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3–4 minutes.
03 -
Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring the mixture to a boil.
04 -
Add the pasta to the boiling broth mixture and cook until al dente, approximately 8–10 minutes.
05 -
Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
06 -
Return the cooked sausage to the pot, stirring to combine. Season with salt and pepper to taste.
07 -
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
# Notes:
01 -
This soup is rich and creamy, with a delicious blend of Italian flavors from the sausage, Parmesan cheese, and herbs.
02 -
Allowing the soup to sit for a few minutes helps the flavors meld even more.