why make this recipe
This soup is warm, filling, and simple to make. It mixes savory Italian sausage with creamy broth and small pasta. You can make it on a weeknight or for guests. It uses few ingredients and cooks fast.
introduction
Creamy Parmesan Italian Sausage Ditalini Soup is a rich and comforting soup. The sausage gives bold flavor. The cream and Parmesan make the soup smooth and tasty. Small ditalini pasta soaks up the broth and makes each spoonful satisfying.
how to make Creamy Parmesan Italian Sausage Ditalini Soup
Brown the sausage first. Add the onion and garlic and cook until soft. Pour in the chicken broth and tomatoes, then boil. Add the ditalini and cook until al dente. Lower the heat and stir in the heavy cream and Parmesan. Taste and add salt and pepper. Garnish with parsley and serve hot.
Ingredients :
- 1 lb Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- In a large pot, cook the Italian sausage over medium heat until browned.
- Add chopped onion and minced garlic, and sauté until onion is translucent.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Stir in ditalini pasta and cook until al dente.
- Reduce heat and mix in heavy cream and Parmesan cheese.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
how to serve Creamy Parmesan Italian Sausage Ditalini Soup
Serve the soup hot in bowls. Add extra grated Parmesan on top if you like. A piece of crusty bread or a simple side salad goes well with it. Garnish with chopped fresh parsley for color and freshness.
how to store Creamy Parmesan Italian Sausage Ditalini Soup
Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring so the cream does not separate. For longer storage, freeze without the pasta for up to 2 months; add cooked pasta when you reheat.
tips to make Creamy Parmesan Italian Sausage Ditalini Soup
- Brown the sausage well for more flavor.
- Use low-sodium broth if you plan to add extra salt or salty cheese.
- Stir in the cream off the heat or on low to avoid curdling.
- Cook the pasta until just al dente because it will soften more in the soup.
- Shred fresh Parmesan for the best melting and flavor.
variation (if any)
- Use turkey or chicken sausage for a lighter version.
- Add chopped spinach or kale at the end for extra greens.
- Swap heavy cream for half-and-half for a lighter texture.
- Use rotini or small shells if you do not have ditalini.
FAQs
Q: Can I use pre-cooked sausage?
A: Yes. If the sausage is pre-cooked, add it with the broth and tomatoes and heat through.
Q: Can I make this without cream?
A: Yes. You can skip the cream and finish with extra Parmesan for a lighter soup, but it will be less creamy.
Q: How do I keep the pasta from getting mushy?
A: Cook the pasta until just al dente. Or cook it separately and add to each bowl when serving.
Q: Can I add vegetables?
A: Yes. Add carrots or celery with the onion, or stir in spinach at the end.
Q: Is this freezer-friendly?
A: The broth and sausage freeze well, but pasta may get mushy. Freeze without pasta and add fresh pasta when reheating.
Conclusion
For a similar one-pot version and step photos, see Creamy Parmesan Italian Sausage Soup (One-Pot) – Chelsea’s Messy Apron. For another take and serving ideas, check There’s ‘snow’ excuse for waiting to try this great soup – Spice Up Kitchen.