IRRESISTIBLE PARMESAN ITALIAN SAUSAGE DITALINI SOUP

Craving a hearty, flavorful soup that warms you from the inside out? Imagine the savory depth of Italian sausage mingling with tender ditalini pasta in a rich, Parmesan-infused broth. This Parmesan Italian Sausage Ditalini Soup is pure comfort in a bowl, and I promise you’ll be coming back for seconds!

Ingredients

For the Soup:

• 1 pound Italian sausage, removed from casings
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup ditalini pasta
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Optional Garnishes:

• Extra Parmesan cheese
• Fresh parsley
• Crusty bread for serving

Let’s Talk Sausage: Choosing the Right One

Okay, let’s get real – the sausage is the star of this show, so choosing wisely is key. I personally love using sweet Italian sausage because it brings a subtle sweetness that complements the Parmesan beautifully. But if you’re feeling a little more adventurous, spicy Italian sausage will add a nice kick! Just make sure to adjust the amount of red pepper flakes accordingly, or even omit them entirely if you’re sensitive to spice. You can find Italian sausage at most grocery stores, usually near the fresh meat section. Don’t be afraid to ask the butcher for recommendations!

The Secret to Building Flavor: Sautéing the Vegetables

This is where the magic happens! Sautéing the vegetables is crucial for building a deep, complex flavor in your soup. Don’t rush this step! We want the onions to become translucent and slightly golden, the carrots and celery to soften, and the garlic to release its fragrant aroma. This process, known as “sweating” the vegetables, draws out their natural sugars and creates a flavorful foundation for the rest of the soup. Trust me, this extra bit of patience will make a world of difference in the final result.

Step-by-Step Instructions

Step 1: Brown the Sausage

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Step 2: Sauté the Vegetables

1. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute until fragrant.

Step 3: Simmer the Soup

1. Pour in the chicken broth and add the diced tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.

Step 4: Cook the Pasta

1. Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.

Step 5: Finish and Serve

1. Stir in the Parmesan cheese and parsley. Season with salt and black pepper to taste.
2. Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired. Don’t forget some crusty bread for dipping!

Troubleshooting Time: Common Soup Mistakes (and How to Avoid Them!)

Okay, let’s be honest, soup-making can sometimes be a little tricky. Here are a few common pitfalls and how to avoid them:

• Bland Soup: If your soup tastes a little flat, don’t panic! A pinch of salt can often do the trick. You can also add a splash of lemon juice or a dash of Worcestershire sauce for extra depth. Remember to taste and adjust the seasoning as you go.
• Soggy Pasta: Nobody wants mushy pasta in their soup! To prevent this, make sure to add the pasta at the very end of the cooking process and cook it just until it’s al dente. If you’re planning on making the soup ahead of time, you can cook the pasta separately and add it to the soup just before serving.
• Too Thick/Too Thin: If your soup is too thick, simply add a little more chicken broth until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate. You can also thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the soup).

Variations to Make it Your Own

One of the best things about soup is how easily it can be customized to your liking! Here are a few variations to inspire you:

• Add Greens: Stir in some chopped spinach, kale, or escarole during the last few minutes of cooking for a boost of nutrients and flavor.
• Use Different Pasta: Ditalini is classic, but you can easily substitute it with other small pasta shapes like orzo, elbow macaroni, or even broken spaghetti.
• Make it Creamy: For an even richer and more decadent soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
• Add Beans: Add a can of drained and rinsed cannellini beans or Great Northern beans for extra protein and fiber. You might also enjoy this Italian Sausage White Bean Soup.

Serving Suggestions: More Than Just Soup!

While this Parmesan Italian Sausage Ditalini Soup is delicious on its own, it’s even better when paired with the right accompaniments! I love serving it with a side of crusty bread for soaking up all the flavorful broth. A simple green salad with a light vinaigrette is also a great way to balance out the richness of the soup. And for a truly indulgent meal, you can’t go wrong with a grilled cheese sandwich! This soup is also fantastic as a starter before a heartier main course. Consider starting with this soup then serving the Creamy Parmesan Chicken Rigatoni for a carb loaded meal.

Storing and Reheating: Soup’s On, Whenever You Want!

This soup is even better the next day, as the flavors have had more time to meld together! To store it, simply let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. To reheat, you can either microwave it or heat it on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a little more chicken broth when reheating. You can also freeze this soup for longer storage. Just be aware that the pasta may become a little softer after freezing and thawing. And if you’re feeling under the weather, this is a great alternative to my Italian Penicillin Soup. You can also enjoy my Creamy Italian Meatball Soup for a similar but different flavor! You can never have too many soup options! Also, give this Garlic Parmesan Tortellini a try!

Final Thoughts: Soup’s On!

So there you have it – my ultimate recipe for Parmesan Italian Sausage Ditalini Soup. I hope you’ll give it a try and let me know what you think! Soup is one of my favorite things to make because it’s so comforting, versatile, and easy to adapt to your own tastes. So go ahead, get creative, and make this soup your own! Happy cooking!