Creamy Parmesan Italian Sausage Ditalini Soup
Enjoy a bowl of Creamy Parmesan Italian Sausage Ditalini Soup—a rich, flavorful soup with sausage, pasta, and creamy Parmesan.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy, casings removed
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 5 cups low-sodium chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Sauté the sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Remove excess grease if needed.
Add aromatics:
- Stir in the onion, garlic, carrots, and celery. Cook for about 5–7 minutes, until the vegetables are softened.
Season and simmer:
- Sprinkle in the Italian seasoning and red pepper flakes. Stir well, then pour in the chicken broth. Bring the soup to a gentle boil.
Cook the pasta:
- Add the ditalini pasta to the pot and reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, or until the pasta is tender.
Make it creamy:
- Stir in the heavy cream and Parmesan cheese. Let the soup simmer for an additional 2–3 minutes until creamy and heated through. Season with salt and pepper to taste.
Garnish and serve:
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread or garlic toast.
Notes
- Calories: 420
- Protein: 18g
- Fat: 27g
- Saturated Fat: 11g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 4g
- Cholesterol: 65mg
- Sodium: 800mg