Description
A comforting and rich soup made with Italian sausage, tender ditalini pasta, and creamy Parmesan, perfect for chilly days.
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 low-sodium chicken broth
- 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
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up and cooking for 6-8 minutes until browned.
- Remove the sausage from the pot and set aside.
- Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes.
- Pour the chicken broth and diced tomatoes with juices into the pot. Bring to a simmer.
- Add the Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes.
- Stir in the uncooked ditalini pasta and simmer for another 10-12 minutes or until the pasta is tender.
- Reduce the heat to low and stir in the heavy cream until creamy.
- Add the grated Parmesan, stirring until melted.
- Return the cooked sausage to the pot and let it heat through for 5 minutes.
- Serve the soup garnished with chopped parsley.
Notes
Perfectly pairs with crusty bread or a refreshing green salad. Adjust thickness by varying the cream amount.
