Description
This creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty dish perfect for any season. Packed with flavorful Italian sausage, tender ditalini pasta, fresh vegetables, and finished with a rich cream and Parmesan cheese blend, this soup offers a perfect balance of savory and creamy textures. Easy to prepare, it’s a delightful meal that warms you from the inside out.
Ingredients
Scale
Meat
- 1 lb Italian sausage (turkey or chicken sausage as a pork alternative)
Vegetables
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 cups fresh spinach, chopped
Liquids & Dairy
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pantry & Spices
- 1 cup Ditalini pasta
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
- Add Broth and Herbs: Pour in the chicken broth, then stir in the dried oregano and dried basil. Bring the mixture to a boil.
- Cook the Pasta: Add the ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.
- Add Dairy and Sausage: Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.
- Add Spinach and Season: Stir in the fresh chopped spinach until it wilts into the soup. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy warm!
Notes
- You can substitute turkey or chicken sausage for a lighter alternative to pork sausage.
- Ditalini pasta can be replaced with other small pasta shapes like orzo or small elbow macaroni.
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan or use a dairy-free cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Adjust seasoning with salt and pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
