Creamy Parmesan Italian Sausage Ditalini Soup

This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty dish that’s perfect for chilly days. Combining the rich flavors of Italian sausage, creamy Parmesan, and tender ditalini pasta, this soup is both filling and delicious.

Ingredients

• 1 lb (450 g) Italian sausage, casings removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup uncooked ditalini pasta
• 1 can (14.5 oz / 410 g) diced tomatoes, drained
• 2 cups fresh spinach or kale, roughly chopped
• Salt and pepper, to taste
• Optional: pinch of red pepper flakes for heat

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5–6 minutes. Remove sausage and set aside, leaving some drippings in the pot.
2. Add diced onion to the pot and sauté 3–4 minutes until translucent. Stir in garlic and cook 1 minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add ditalini pasta and cook according to package instructions until al dente.
4. Return the cooked sausage to the pot along with drained diced tomatoes and chopped spinach or kale. Simmer 3–4 minutes until greens are wilted.
5. Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Mix until cheese is melted and the soup is creamy. Adjust seasoning with salt, pepper, and optional red pepper flakes.
6. Ladle soup into bowls and top with extra Parmesan if desired. Serve hot with crusty bread.

Variation

1. Add a can of cannellini beans for extra fiber and protein.
2. Use turkey sausage for a lighter version.
3. Substitute kale with Swiss chard for a different flavor profile.

Cooking Notes

1. Ensure the pasta is cooked al dente to avoid it becoming mushy in the leftovers.
2. You can replace heavy cream with coconut milk for a dairy-free option.
3. Adjust the seasoning after adding the Parmesan, as it can be quite salty.

Serving Suggestions

1. Serve with a crusty Italian bread to soak up the delicious broth.
2. Add a side salad with a light vinaigrette to complement the rich flavors.
3. Pair with a glass of chilled white wine for a complete meal.

Tips

• Use freshly grated Parmesan for best flavor.
• Try adding a splash of lemon juice to brighten the flavors before serving.
• Keep the soup on low heat once cream is added to prevent curdling.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 20g
• Sodium: 980mg

Frequently Asked Questions

1. Can I freeze this soup?
   Yes, but it’s best to freeze before adding the cream.
2. How long will leftovers keep?
   Up to 3 days in the refrigerator.
3. Can I use a different pasta?
   Sure, any small pasta will work.
4. Is there a vegetarian version?
   Yes, omit sausage and use vegetable broth.

Conclusion

Crafted for warmth and satisfaction, this Creamy Parmesan Italian Sausage Ditalini Soup melds classic Italian flavors into a single, soul-soothing bowl. Easy to prepare, it’s a luxurious and creamy concoction that offers the perfect balance of hearty sausage and delicate greens, all tied together with rich Parmesan and cream. This versatile dish can adapt to your dietary needs and personal taste, making it not just a recipe, but an invitation to customize and enjoy with the ones you cherish.

Creamy Parmesan Italian Sausage Ditalini Soup

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• Author: ChefSophia
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free Option

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Description

This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty dish that’s perfect for chilly days. Combining the rich flavors of Italian sausage, creamy Parmesan, and tender ditalini pasta, this soup is both filling and delicious.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) Italian sausage, casings removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup uncooked ditalini pasta
• 1 can (14.5 oz / 410 g) diced tomatoes, drained
• 2 cups fresh spinach or kale, roughly chopped
• Salt and pepper, to taste
• Optional: pinch of red pepper flakes for heat

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5–6 minutes. Remove sausage and set aside, leaving some drippings in the pot.
2. Add diced onion to the pot and sauté 3–4 minutes until translucent. Stir in garlic and cook 1 minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add ditalini pasta and cook according to package instructions until al dente.
4. Return the cooked sausage to the pot along with drained diced tomatoes and chopped spinach or kale. Simmer 3–4 minutes until greens are wilted.
5. Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Mix until cheese is melted and the soup is creamy. Adjust seasoning with salt, pepper, and optional red pepper flakes.
6. Ladle soup into bowls and top with extra Parmesan if desired. Serve hot with crusty bread.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 4g
• Sodium: 980mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 90mg

Keywords: parmesan soup, Italian sausage soup, creamy ditalini soup