Description
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.
Ingredients
Italian Sausage:
- 1 lb Italian sausage (sweet or spicy)
Olive Oil:
- 1 tbsp olive oil
Onion and Garlic:
- 1 small onion, diced
- 2 cloves garlic, minced
Diced Tomatoes:
- 14.5 oz can diced tomatoes, drained
Chicken Stock:
- 2 quarts chicken stock
Heavy Cream:
- 1/2 cup heavy cream
Ditalini Pasta:
- 1 cup ditalini pasta
Parmesan Cheese:
- 1/2 cup freshly grated Parmesan cheese
Herbs and Seasonings:
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
Garnish:
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: In a large pot over medium heat, cook the sausage until browned. Remove and set aside.
- Sauté onion and garlic: In the pot, cook onion and garlic until soft and fragrant.
- Add ingredients: Stir in tomatoes, chicken stock, basil, and oregano. Add sausage back and simmer.
- Cook pasta: Add ditalini pasta and cook until al dente.
- Finish soup: Reduce heat, stir in cream and Parmesan until creamy. Season with salt and pepper.
- Garnish and serve: Garnish with parsley and serve hot.
Notes
- Italian Wedding Soup – Classic Comfort with Tiny Meatballs!
- 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 Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
