Irresistible Parmesan Italian Sausage Ditalini Soup
This Parmesan Italian Sausage Ditalini Soup is a comforting and flavorful soup, perfect for a chilly day. It combines the savory taste of Italian sausage with tender ditalini pasta in a rich, Parmesan-infused broth. This recipe is easy to customize and will surely become a family favorite.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 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 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 1 cup ditalini pasta
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- 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.
- Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
- Stir in the Parmesan cheese and parsley. Season with salt and black pepper to taste.
- Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
For a sweeter flavor, use sweet Italian sausage. For a spicier flavor, use spicy Italian sausage and adjust the amount of red pepper flakes accordingly. Add a splash of lemon juice or Worcestershire sauce for extra depth if the soup tastes bland. To prevent soggy pasta, add the pasta at the very end of the cooking process and cook it just until it's al dente. You can store the soup in the refrigerator for up to 3-4 days or freeze it for longer storage. Stir in chopped spinach, kale, or escarole during the last few minutes of cooking for a boost of nutrients and flavor. Use different small pasta shapes like orzo, elbow macaroni, or even broken spaghetti. Make it creamy by stirring in a splash of heavy cream or half-and-half at the end of cooking. Add a can of drained and rinsed cannellini beans or Great Northern beans for extra protein and fiber.