Best Parmesan Italian Sausage Ditalini Soup
This Parmesan Italian Sausage Ditalini Soup is a comforting and flavorful dish, perfect for a chilly evening. It combines savory Italian sausage, tender ditalini pasta, and creamy Parmesan cheese in a rich, satisfying broth.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Garlic press
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, removed from casing
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- 1 cup ditalini pasta
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced tomatoes (undrained), dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Add the ditalini pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
- Stir in the heavy cream and Parmesan cheese. Heat through gently, but do not boil.
- Taste and adjust seasonings as needed.
- Ladle the Parmesan Italian Sausage Ditalini Soup into bowls and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.
Notes
For a richer flavor, use sweet Italian sausage. You can substitute ditalini with other small pasta shapes like orzo or elbow macaroni. For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. This soup can be made ahead of time and stored in the refrigerator for up to 2 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Add extra vegetables like carrots, celery, or spinach for a nutritional boost.