Description
A warm and filling creamy soup featuring Italian sausage, ditalini pasta, and vegetables, perfect for quick weeknight meals.
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. Add the sausage and break it up with a wooden spoon. Cook 6–8 minutes until browned. Remove sausage and set aside.
- In the same pot, add onion, carrot, and celery. Cook 5–7 minutes until soft. Stir in garlic and cook 1–2 minutes until fragrant.
- Pour in chicken broth and the diced tomatoes with juice. Bring to a simmer. Add Italian seasoning, salt, and pepper. Simmer 10–15 minutes.
- Add uncooked ditalini and stir. Reduce heat to medium and simmer 10–12 minutes until pasta is tender. Stir often.
- Turn heat to low, stir in heavy cream, then add grated Parmesan. Stir until cheese melts and soup is creamy.
- Return sausage to the pot and heat for 5 more minutes. Taste and adjust salt or pepper. Garnish with parsley and serve hot.
Notes
Use low-sodium broth to control salt levels. Brown the sausage well for extra flavor. Add cream off heat to avoid curdling.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: creamy soup, Italian sausage, ditalini pasta, comfort food, quick meal