Description
Creamy Parmesan Italian Sausage Ditalini Soup is a cozy, hearty bowl of comfort. It blends savory Italian sausage, tender ditalini pasta, and a creamy, cheesy broth with bright tomato notes and classic Italian herbs. It’s rich, satisfying, and perfect for chilly nights or when you crave a soul-warming dish that doesn’t skimp on flavor.
Ingredients
1 pound Italian sausage, casings removed
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) petite diced tomatoes, drained
1 cup ditalini pasta
1 teaspoon Italian seasoning
4 ounces cream cheese, softened and cubed
½ cup freshly grated Parmesan cheese
½ cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Sausage and Vegetables:
In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned and cooked through.
Add the diced onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute.
Add Broth and Tomatoes:
Pour in the chicken broth and add the drained diced tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring the soup to a boil.
Cook the Pasta:
Add the ditalini pasta once the soup is boiling. Reduce the heat to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
Incorporate Cream and Cheese:
Stir in the softened cream cheese until fully melted. Then add the heavy cream and Parmesan cheese, stirring until the soup is creamy and the cheese is completely incorporated.
Adjust and Serve:
Taste and adjust the seasoning if needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Notes
This soup can be made ahead and reheated—just add a splash of broth or cream to loosen it up before serving. For added depth, try using a combination of spicy and sweet Italian sausage. It pairs beautifully with crusty bread or a simple green salad.