Description
A comforting bowl of creamy Parmesan Italian sausage ditalini soup, perfect for a chilly day. This hearty dish features Italian sausage, fresh vegetables, and a rich, creamy broth.
Ingredients
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 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 olive oil over medium-high heat. Add Italian sausage, breaking it up as it cooks for 6-8 minutes until browned.
- Remove sausage and set aside. In the same pot, add diced onion, carrot, and celery, and sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes.
- Add chicken broth and diced tomatoes to the pot and bring to a simmer. Stir in Italian seasoning, salt, and black pepper, and let simmer for 10-15 minutes.
- Add uncooked ditalini pasta and simmer for another 10-12 minutes or until tender.
- Reduce heat to low, stir in heavy cream and grated Parmesan cheese until melted and smooth.
- Return cooked Italian sausage to the pot and simmer for an additional 5 minutes to heat through. Adjust seasoning if necessary, and serve hot garnished with parsley.
Notes
Fresh ingredients enhance flavor. Adjust spices according to your taste preference. This soup can be personalized with leftover vegetables.
