Parmesan Italian Sausage Ditalini Soup: A Cozy Family Favorite
Creamy, hearty, and full of flavor, this Parmesan Italian Sausage Ditalini Soup combines tender pasta, rich Italian sausage, and a silky Parmesan broth for the ultimate comfort food experience.
Equipment
- large pot
Ingredients
- 1 lb Italian sausage sweet or spicy
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 14.5 oz can diced tomatoes drained
- 2 quarts chicken stock
- ½ cup heavy cream
- 1 cup ditalini pasta
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt to taste
- black pepper freshly cracked, to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned. Remove sausage and set aside, leaving drippings in the pot.
- Add diced onion and garlic to the pot and sauté until soft and fragrant, about 3–4 minutes.
- Stir in drained tomatoes, chicken stock, basil, and oregano. Return sausage to the pot and bring to a gentle simmer for 10 minutes.
- Add ditalini pasta and cook until al dente, about 8–10 minutes.
- Reduce heat and stir in heavy cream and grated Parmesan. Stir until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
Use fresh Parmesan for best results—pre-grated cheese won’t melt as smoothly. For a lighter version, use turkey sausage and half-and-half. To prevent soggy pasta, cook and store it separately if making the soup ahead. Leftovers taste even better the next day—add a splash of stock when reheating. Toasting ditalini before boiling adds a nutty flavor boost.
Nutrition
Serving: 1.5cupsCalories: 480kcalCarbohydrates: 22gProtein: 22gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 70mgSodium: 980mgFiber: 2gSugar: 4g
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