introduction
I remember a chilly evening when I first tried a creamy soup that warmed me from the inside out. The comforting blend of flavors filled my kitchen, creating an inviting atmosphere that drew my family in. That’s the magic of my Creamy Parmesan Italian Sausage Ditalini Soup. It’s more than just a recipe; it’s a hug in a bowl. You can savor the rich taste of Italian sausage combined with creamy broth and a touch of Parmesan that makes each spoonful feel special. This soup is perfect for gatherings or quiet nights at home. The best part? It’s easy to make and will surely bring smiles to your table.
why make this recipe
Making Creamy Parmesan Italian Sausage Ditalini Soup is a wonderful way to combine comforting ingredients into a nourishing meal. It’s simple enough for a weeknight dinner yet impressive enough for guests. The balanced flavors of savory sausage, creamy broth, and tender pasta create a satisfying dish that warms your heart and home. Each bite offers a perfect blend of comfort and flavor, making every spoonful delightful.
how to make Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 pound Italian sausage
- 1 cup ditalini pasta
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- In a large pot, cook the Italian sausage over medium heat until browned, breaking it into pieces as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the chicken or vegetable broth and bring to a boil.
- Add the ditalini pasta and cook according to package instructions until al dente.
- Reduce the heat, and stir in the heavy cream and Parmesan cheese until melted and well combined.
- Season with Italian seasoning, salt, and pepper.
- Serve hot, garnished with chopped parsley.
how to serve Creamy Parmesan Italian Sausage Ditalini Soup
Serve this soup in warm bowls, garnished with a sprinkle of chopped parsley for a burst of color. Pair it with crusty bread or a simple salad for a complete meal. Enjoy it with family or share with friends to create memorable moments around the table.
how to store Creamy Parmesan Italian Sausage Ditalini Soup
To store the soup, allow it to cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in portions for up to 2 months. When reheating, add a splash of broth as it may thicken in storage.
tips to make Creamy Parmesan Italian Sausage Ditalini Soup
- For a little extra spice, use spicy Italian sausage.
- Feel free to add vegetables like spinach or kale for added nutrition.
- If you prefer a thicker soup, try adding more cheese or reducing the broth.
variation
You can easily make this soup vegetarian by replacing the Italian sausage with plant-based sausage and using vegetable broth. It still brings all the rich flavors and comforting creaminess.
FAQs
Can I use a different type of pasta?
Yes! Any small pasta shape works well in this soup, like macaroni or small shells.
What if I don’t have heavy cream?
You can substitute with half-and-half or full-fat milk, but the soup will be less rich.
Can I make this soup ahead of time?
Yes, you can make it a day before. Just store it in the fridge and reheat when ready to serve.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 cup ditalini pasta
- 4 cups chicken or vegetable broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup grated Parmesan cheese For best flavor, use freshly grated.
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Chopped parsley for garnish For presentation.
Method
Cooking the Soup
- In a large pot, cook the Italian sausage over medium heat until browned, breaking it into pieces as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the chicken or vegetable broth and bring to a boil.
- Add the ditalini pasta and cook according to package instructions until al dente.
- Reduce the heat, and stir in the heavy cream and Parmesan cheese until melted and well combined.
- Season with Italian seasoning, salt, and pepper.
- Serve hot, garnished with chopped parsley.