Creamy Parmesan Italian Sausage Ditalini Soup
This hearty sausage ditalini soup in a creamy Parmesan broth is the ultimate comfort food—rich, easy, and ready in 35 minutes!
Ingredients
- 1 lb Italian sausage remove casing if using links
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 quarts chicken stock
- ½ cup heavy cream
- 1 cup ditalini pasta
- ½ cup grated Parmesan cheese
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Brown the Sausage
- Heat olive oil in a large soup pot over medium-high heat. Add Italian sausage and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, transfer the sausage to a bowl and set aside.
Step 2: Sauté Aromatics
- In the same pot, reduce heat to medium. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Simmer the Base
- Pour in the diced tomatoes (with juices), chicken stock, basil, and oregano. Return the cooked sausage to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Cook the Pasta
- Stir in the ditalini pasta and cook according to package instructions (usually 8–10 minutes), or until al dente.
Step 5: Finish with Cream and Cheese
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Step 6: Garnish and Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or garlic toast on the side.