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Italian Sausage Ditalini Soup with Parmesan

Creamy Italian Sausage Ditalini Soup with Parmesan Bliss

A comforting Italian Sausage Ditalini Soup with Parmesan that's ready in just 30 minutes, perfect for cozy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian Sausage Use turkey sausage for a leaner option.
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 1 Onion Yellow or white onion is recommended.
  • 3 Garlic Cloves Fresh garlic preferred; powdered garlic can be a substitute.
  • 1 Carrot Substitute with parsnip for variation.
  • 1 Celery Stalk Leave out for a simpler version.
  • 6 cups Chicken Broth Vegetable broth is an alternative for a vegetarian option.
  • 1 can Diced Tomatoes Canned tomatoes can be replaced with fresh, diced tomatoes.
For the Creamy Finish
  • 1 cup Ditalini Pasta Substitute with any small pasta, like elbow macaroni.
  • 1 cup Heavy Cream Replace with half-and-half for a lighter version.
  • ½ cup Parmesan Cheese Nutritional yeast can be used for a dairy-free diet.
  • 2 teaspoons Italian Seasoning Alternatively, use a blend of dried basil, oregano, and thyme.
  • Salt Essential for seasoning; adjust to personal taste.
  • Pepper Essential for seasoning; adjust to personal taste.
For Garnish
  • ¼ cup Fresh Parsley Can be substituted with fresh basil.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up with a spatula as it cooks. Sauté for about 5-7 minutes, or until the sausage is browned and no longer pink.
  2. Next, add 1 chopped onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until the vegetables are tender and fragrant.
  3. Pour in 6 cups of chicken broth and add 1 can of diced tomatoes (with their juices). Stir to combine and bring the mixture to a gentle boil.
  4. Stir in 1 cup of ditalini pasta and 2 teaspoons of Italian seasoning. Cook for 8-10 minutes, or until the pasta is al dente.
  5. Reduce the heat to low, then stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese until melted and creamy.
  6. Taste your soup and add salt and pepper as needed to enhance the flavor.
  7. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For a richer flavor, use homemade chicken broth; cook pasta al dente; stir constantly when adding cream to prevent curdling; store leftovers in airtight containers for up to 3 days.

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