Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a hearty and comforting dish packed with savory Italian sausage, tender ditalini pasta, and a rich Parmesan-infused creamy broth. Flavored with aromatic herbs like basil and oregano, this soup is perfect for a satisfying weeknight meal or a cozy family dinner.
Ingredients
Scale
Sausage and Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Pasta and Garnishes
- 1 cup ditalini pasta
- 1/2 cup spinach, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked through, about 6-8 minutes.
- Sauté the aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Add chicken broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add cream and seasonings: Stir in half-and-half, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Mix well and bring the soup back to a simmer.
- Cook the pasta: Add the ditalini pasta to the soup, stirring occasionally. Cook for 8-10 minutes, or until the pasta is tender.
- Add spinach: Stir in the chopped spinach if using, and cook for an additional 1-2 minutes until wilted.
- Adjust seasoning: Taste the soup and add more salt or pepper as desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- For a richer soup, use heavy cream instead of half-and-half.
- Italian sausage can be substituted with turkey sausage for a leaner option.
- Spinach is optional but adds a nice touch of color and nutrition.
- Use gluten-free pasta to make this recipe gluten free if needed.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
