Creamy Parmesan Italian Sausage Ditalini Soup

There’s something utterly comforting about a bowl of warm soup, especially when it’s packed full of flavor and hearty ingredients. Imagine a creamy concoction that marries the richness of Parmesan cheese with savory Italian sausage and delightful ditalini pasta. Perfect for weeknight dinners or chilly weekends with family and friends, this creamy Parmesan Italian sausage ditalini soup is a showstopper. You’ll find that it’s not just soul-satisfying; it’s also surprisingly easy to whip up in under an hour, making it a staple in your recipe collection.

Why You’ll Love This Recipe

This dish brings cozy vibes to your kitchen without burdening your wallet. With its creamy texture and robust flavors, it’s a crowd-pleaser even for picky eaters – kids will love it! Plus, it’s incredibly versatile; you can keep it simple or easily add more veggies for an extra nutritional boost.

“Not only is this soup quick to make, but it tastes like it simmered all day! My family couldn’t get enough!” — A delighted home cook

How to Make Creamy Parmesan Italian Sausage Ditalini Soup

Making this soup is a breeze, starting with browning the sausage, then building layers of flavor with fresh vegetables and herbs, and finishing off with luscious cream and cheese. Let’s take a look at what you’ll need to capture this delightful dish.

Ingredients

1 pound Italian Sausage,
2 tablespoons Olive Oil,
1 Onion, diced,
3 cloves Garlic, minced,
14.5 ounces Diced Tomatoes,
4 cups Chicken Stock,
1 teaspoon Dried Basil,
1 teaspoon Oregano,
1 cup Ditalini Pasta,
1 cup Heavy Cream,
1 cup Parmesan Cheese, freshly grated,
¼ cup Fresh Parsley, chopped,
Salt and Black Pepper, to taste

Substitution Tips:

• Swap Italian sausage for ground chicken or turkey for a lighter option.
• Use vegetable stock instead of chicken for a vegetarian-friendly base.
• If you’re in a pinch, any small pasta like orzo or elbow macaroni can work instead of ditalini.

Directions

1. Start by heating olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Once done, remove the sausage and set it aside.
2. In the same pot, add your diced onions and minced garlic. Sauté until the onions are translucent, around 3-4 minutes.
3. Next, stir in the diced tomatoes, chicken stock, dried basil, oregano, and the browned sausage. Allow everything to simmer together for about 10 minutes to meld those flavors.
4. Toss in the ditalini pasta, cooking it according to the package instructions, roughly 7-9 minutes, until al dente.
5. Lower the heat and gently stir in the heavy cream and freshly grated Parmesan cheese until everything is melted and creamy.
6. Finally, season with salt and black pepper to taste, and garnish with fresh parsley before serving.

Serving Suggestions

This creamy soup is delicious on its own but can be enhanced with a side salad or a slice of crusty bread for dunking. A simple arugula salad or garlic bread complements the flavors beautifully. For an extra burst, consider a sprinkle of red pepper flakes or a squeeze of lemon juice for brightness.

Storage & Reheating

To store leftovers, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in freezer bags flat to save space; it can last up to 3 months. For reheating, thaw overnight in the fridge and warm on the stove over low heat, stirring frequently until heated through.

Pro Tips

• For a smoother texture, blend a portion of the soup before adding the noodles. This gives a nice creaminess throughout.
• Don’t rush the browning of the sausage; allow it to get a nice crust for added flavor.
• If you have time, let the soup simmer a bit longer after adding the ingredients for even deeper flavor.

Variations

Feel free to customize your soup! Add chopped carrots and celery for a classic mirepoix base or toss in some fresh spinach at the end for an extra nutrition boost. For spice lovers, a dash of crushed red pepper or a pinch of cayenne will add a delightful kick. You can also opt for a low-calorie version by using skim milk instead of heavy cream.

FAQs

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the sausage in a skillet, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours. Add cream and cheese in the last 30 minutes.

Q: What can I use instead of Ditalini pasta?
A: Any small pasta will work; try orzo, mini shells, or even broken spaghetti for a different texture.

Q: Is this soup freezable?
A: Yes! Just be aware that the noodles may become softer upon thawing and reheating. Add fresh cooked pasta when heating up leftovers for a better texture.

Internal links:

• Creamy Chicken and Rice Soup
• Easy Vegetable Lentil Soup