There’s something heartwarming about a bowl of creamy soup, especially on a chilly day. This delightful creamy Parmesan Italian sausage ditalini soup is not only delicious but also combines simple ingredients into a comforting meal that warms the soul! Whether you’re looking for a quick dinner after a long day or a dish that will impress friends and family at your next gathering, this soup delivers on all counts. It’s perfect for those cozy nights spent at home, wrapping up in a blanket, and settling in for some quality time.
Why You’ll Love This Recipe
This creamy soup is a true crowd-pleaser! It’s quick to make, budget-friendly, and incredibly satisfying. Each spoonful combines the hearty flavors of Italian sausage and the rich creaminess of Parmesan cheese, resulting in a dish that feels like a warm hug. Plus, with ditalini pasta tucked in, every bite is filled with comfort.
“This soup is a game changer! So easy to make, and it’s my family’s favorite on cold nights!” — Happy Home Cook
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Creating this creamy masterpiece is straightforward and rewarding. Start by browning the Italian sausage, then toss in some aromatic vegetables, followed by a hearty broth. The end result is a rich, creamy soup that’s sure to become a staple in your kitchen. Here’s a brief overview of what you’ll need to gather before diving into the cooking process.
Ingredients
To whip up this delicious soup, gather the following ingredients:
1 pound Italian sausage
1 cup ditalini pasta
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
If you’re looking for substitutions, you can use ground turkey or chicken instead of Italian sausage for a lighter option. For gluten-free needs, swap ditalini for a gluten-free pasta variety.
Directions
- In a large pot over medium heat, start by cooking the Italian sausage until it’s browned, breaking it up as it cooks.
- Once browned, add in the chopped onion and minced garlic, then cook until they’re softened and fragrant.
- Pour in the chicken broth and bring it all to a boil.
- Stir in the ditalini pasta along with the Italian seasoning, then reduce the heat and let it simmer until the pasta is tender.
- Next, stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the soup is beautifully creamy.
- Taste, then season with salt and pepper as needed.
- Serve warm, garnishing each bowl with fresh parsley.
Serving Suggestions
This creamy soup is a delightful standalone dish, but why not elevate your meal experience? Pair it with a crisp garden salad or crusty garlic bread for a comforting dinner. For a bit of texture, consider topping your soup with crispy croutons or a sprinkle of extra Parmesan. It’s also a wonderful option for brunch gatherings or casual weeknight dinners with family.
Storage & Reheating
To keep your leftovers fresh, store the soup in an airtight container in the fridge. It can last up to 3 days. If you want to save it for a longer period, consider freezing it! Just make sure to let it cool completely, then transfer it to a freezer-safe container. Reheat on the stovetop over low heat or in the microwave until piping hot. Be cautious, as cream-based soups can separate slightly when frozen, so stir well while reheating!
Pro Tips
For even more depth of flavor, try adding a bay leaf while the soup simmers; just remember to remove it before serving! If you wish to enhance the creamy texture, blend a small portion of the soup and return it to the pot for an extra velvety finish. Don’t hesitate to experiment with additional veggies, like spinach or kale, for added nutrition!
Variations
Feel free to switch things up! Add some heat by incorporating crushed red pepper flakes or diced jalapeños for a spicier kick. For a vegetarian version, replace the Italian sausage with sautéed mushrooms or plant-based sausage. You can also play with herbs—consider adding fresh basil or thyme for a unique flavor profile!
FAQs
Can I make this soup in advance?
Yes! This soup can be made a day in advance and refrigerated. It often tastes even better the next day as the flavors meld.
What if I don’t have ditalini pasta?
No worries! You can use any small pasta shape, such as elbow macaroni or even small shells.
Can I use low-fat dairy?
Absolutely! For a lighter version, you can substitute half-and-half or milk for the heavy cream and a sprinkle of nutritional yeast for a cheesy flavor without the calories.
For more comforting recipes, check out our hearty chili recipe or classic chicken noodle soup.
Print
Creamy Parmesan Italian Sausage Ditalini Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: None
Description
A delightful and hearty creamy soup with Italian sausage and ditalini pasta, perfect for chilly days.
Ingredients
- 1 pound Italian sausage
- 1 cup ditalini pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, cook the Italian sausage until browned, breaking it up as it cooks.
- Add the chopped onion and minced garlic, and cook until softened and fragrant.
- Pour in the chicken broth and bring to a boil.
- Stir in the ditalini pasta and Italian seasoning, then reduce the heat and let it simmer until the pasta is tender.
- Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese melts and the soup is creamy.
- Taste, then season with salt and pepper as needed.
- Serve warm, garnished with fresh parsley.
Notes
For a lighter option, substitute ground turkey or chicken for the sausage. For gluten-free needs, swap ditalini with gluten-free pasta.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg