Here’s a Creamy Parmesan Italian Sausage Ditalini Soup recipe—rich, comforting, and packed with flavor 🍲🧀
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients (serves 4–6)
- 1 lb (450 g) Italian sausage (mild or spicy), casing removed
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup ditalini pasta
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook sausage
- Heat olive oil in a large pot over medium heat.
- Add sausage, breaking it apart with a spoon, and cook until browned.
- Remove sausage and set aside, leaving some fat in the pot.
2. Sauté vegetables
- Add onion, carrots, and celery to the pot. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
3. Simmer soup
- Return sausage to the pot.
- Add chicken broth, thyme, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer 10 minutes.
4. Cook pasta
- Add ditalini pasta and cook according to package instructions (usually 8–10 minutes) until al dente.
5. Make it creamy
- Stir in heavy cream and Parmesan cheese.
- Cook 2–3 minutes, stirring, until cheese melts and soup is creamy.
- Adjust seasoning with salt and pepper.
6. Serve
- Garnish with fresh parsley and extra Parmesan.
- Serve hot with crusty bread or garlic toast.
Tips
- Use good-quality Italian sausage for maximum flavor.
- For thicker soup, reduce the broth slightly or mash some of the pasta.
- Add spinach or kale for extra greens.
Variations
- Spicy: Use hot Italian sausage and add extra crushed red pepper.
- Low-carb: Replace ditalini pasta with zucchini noodles or cauliflower pasta.
- Cheesy twist: Sprinkle mozzarella on top and broil for 2–3 minutes for a bubbly topping.
If you want, I can also give a slow-cooker version that lets the flavors meld all day.
