Creamy Parmesan Italian Sausage Ditalini Soup — sounds amazing, right? This cozy soup is filled with savory sausage, creamy broth, and the tiny, tender ditalini pasta. The Parmesan and cream add richness and depth, making every bite indulgent and satisfying. Here’s a delicious recipe for you to try.
🍲 Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients (serves 6–8)
- 1 lb Italian sausage (mild or spicy, depending on your preference)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 6 cups chicken broth
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- 1 ½ cups ditalini pasta (or any small pasta you like)
- 1 cup freshly grated Parmesan cheese
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil
- Fresh parsley, for garnish (optional)
Instructions
1. Cook the sausage:
- Heat a large pot or Dutch oven over medium-high heat.
- Add the Italian sausage and cook, breaking it up into small pieces with a spoon, until browned and cooked through (about 6–8 minutes).
- Remove any excess grease, if needed, and set the sausage aside.
2. Sauté the veggies:
- In the same pot, add olive oil (if needed) and sauté the onion until soft and translucent, about 4–5 minutes.
- Add the garlic and cook for an additional 30 seconds until fragrant.
3. Build the soup base:
- Add the diced tomatoes, white beans, and chicken broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
4. Add the pasta:
- Stir in the ditalini pasta and cook until al dente, about 8–10 minutes (or according to package directions).
- Be sure to stir occasionally to keep the pasta from sticking to the bottom.
5. Make it creamy:
- Once the pasta is cooked, stir in the heavy cream and bring the soup back to a gentle simmer.
- Add the Parmesan cheese, stirring until the cheese has melted and the soup becomes creamy.
- Season with salt, black pepper, and red pepper flakes (if using) to taste.
6. Finish and serve:
- Return the cooked sausage to the pot and stir to combine. Let everything heat through for a few more minutes.
- Serve the soup hot, garnished with fresh parsley and extra Parmesan if desired.
Optional Add-ins & Variations
- Veggies: Add some chopped spinach, kale, or zucchini for extra greens.
- Beans: Try adding an extra can of beans (like kidney beans or chickpeas) for a heartier soup.
- Herbs: Fresh basil or thyme can be used for a fresh, herbal kick.
- Spicy: If you like extra heat, you can use spicy sausage or add a few extra red pepper flakes.
Serving Tips
This soup is perfect served with a crusty baguette or a slice of garlic bread for dipping. You could even pair it with a light salad to balance the richness of the creamy broth.
Would you like to make a lighter version of this soup, or maybe use a different type of pasta? I can suggest tweaks to suit any dietary preferences!
