Description
A comforting soup featuring Italian sausage, ditalini pasta, and a creamy Parmesan broth. Perfect for cozy nights or entertaining guests.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up while it cooks for 6-8 minutes until browned. Remove and set aside.
- In the same pot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Add garlic and cook for another 1-2 minutes.
- Add the chicken broth and diced tomatoes, stirring to combine. Bring to a simmer and add Italian seasoning, salt, and black pepper. Let it simmer for 10-15 minutes.
- Add the ditalini pasta and continue to simmer for another 10-12 minutes until the pasta is tender.
- Stir in the heavy cream and Parmesan cheese until melted and incorporated.
- Return the cooked sausage to the pot, mix well, and let it simmer for an additional 5 minutes. Adjust seasoning as needed and serve hot, garnished with parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half. Store cooled soup in an airtight container for up to 3-4 days in the fridge or 2-3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian