Creamy Parmesan Italian Sausage Ditalini Soup
A cozy and filling soup featuring savory Italian sausage, creamy broth, and tender ditalini pasta, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Meat
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up as it cooks. Cook for 6-8 minutes until browned and cooked through. Remove and set aside.
- Add diced onion, carrot, and celery to the same pot and sauté for 5-7 minutes until softened. Stir occasionally. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in chicken broth and diced tomatoes with their juices. Stir to combine and bring to a simmer. Add Italian seasoning, salt, and black pepper. Let simmer for 10-15 minutes.
- Add uncooked ditalini pasta and stir. Reduce heat to medium and simmer for 10-12 minutes until pasta is tender.
- Reduce heat to low, stir in heavy cream until creamy and smooth, then add grated Parmesan cheese and stir until melted.
- Return cooked sausage to the pot, stir to combine, and simmer for an additional 5 minutes. Adjust seasoning as needed. Serve hot garnished with chopped parsley.
Notes
For extra flavor, use homemade chicken broth. You can swap out ditalini for any small pasta shape. To freeze, omit pasta and add cooked pasta when reheating.