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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup Recipe
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Indulge in the warmth of this Creamy Parmesan Italian Sausage Ditalini Soup Recipe, perfect for chilly evenings or busy weeknights. This hearty soup combines savory Italian sausage with tender ditalini pasta, fresh vegetables, and a rich, creamy broth that’s sure to satisfy your cravings. Not only is it quick and easy to prepare, but it’s also versatile, allowing you to customize ingredients based on your preferences or what you have on hand. Each spoonful promises a delightful blend of flavors, making it an instant favorite at family dinners or cozy gatherings. Enjoy this comforting bowl of goodness with crusty bread or a fresh salad for a complete meal!

Ingredients

Scale
  • 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

  1. In a large pot over medium-high heat, add olive oil and cook the Italian sausage until browned.
  2. Add diced onion, carrot, and celery; sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute.
  3. Pour in chicken broth and diced tomatoes; season with Italian seasoning, salt, and pepper. Simmer for 10-15 minutes.
  4. Stir in uncooked ditalini pasta; simmer for an additional 10-12 minutes until pasta is tender.
  5. Lower heat and mix in heavy cream and grated Parmesan until melted.
  6. Return the cooked sausage to the pot and let it simmer for another 5 minutes before serving.

Nutrition

Find it online: https://mrrecipes.net/creamy-parmesan-italian-sausage-ditalini-soup-recipe/