Creamy Parmesan Italian Sausage Ditalini Soup

This comforting Italian soup features savory Italian sausage and ditalini pasta simmered in a rich chicken stock, finished with heavy cream and fresh Parmesan cheese.

Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

How to Make Creamy Parmesan Italian Sausage Ditalini Soup:

Step 1: Brown Sausage: Brown the 1 lb Italian sausage in 1 tbsp olive oil in a large pot or Dutch oven, breaking it up while cooking.2 Once browned, remove the sausage from the pan and set it aside, leaving any drippings in the pan.

Step 2: Sauté Aromatics: Cook the 1 chopped small onion and 2 minced garlic cloves in the same pan over medium heat until fragrant and the onion is translucent.

Step 3: Simmer Base: Add the 1 can diced tomatoes, 2 quarts chicken stock, 1/2 tsp dried basil, and 1/2 tsp dried oregano to the pot. Return the browned sausage to the pot. Simmer gently for about 15-20 minutes to allow the flavors to meld.

Step 4: Cook Pasta: Add the 1 cup ditalini pasta to the simmering soup and cook until the pasta is al dente, following the package instructions (usually 8-10 minutes).

Step 5: Finish and Serve: Stir in the 1/2 cup heavy cream and 1/2 cup Parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes:

• You can use any small pasta shape, such as elbow macaroni or small shells.

• Cook the pasta separately and add it just before serving if you are making the soup ahead of time, as ditalini can absorb too much liquid upon standing.

• Sweet or hot Italian sausage works well depending on your preference.