Creamy Parmesan Italian Sausage Ditalini Soup
A warm, creamy, and satisfying soup filled with Italian sausage and ditalini pasta, perfect for cozy nights.
Servings: 4 servings
Equipment
- Large Pot
- Spoon
Ingredients
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 Freshly grated preferred
- 1/2 tsp Dried basil
- 1/2 tsp Dried oregano
- Salt and pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-6 minutes.
- Add diced onion and cook until softened, around 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the drained diced tomatoes, chicken broth, dried basil, and oregano. Stir well and bring to a gentle simmer.
- Add the ditalini pasta, cover, and cook for 8–10 minutes, until pasta is just tender.
- Lower the heat and stir in heavy cream and Parmesan cheese. Mix well until the cheese is melted and the soup is luscious and creamy.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and top with fresh parsley and an extra sprinkle of Parmesan before serving.
Notes
For extra veggie boost, add chopped spinach or kale in the last few minutes of cooking. Use freshly grated Parmesan for the best creamy texture.