A rich and creamy soup featuring Italian sausage, ditalini pasta, and Parmesan cheese, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound Italian sausage (mild or spicy, casings removed)
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
6 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup ditalini pasta
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot over medium heat, add the Italian sausage. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil.
Once boiling, add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix well until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
Add fresh spinach or kale in the last few minutes of cooking for added nutrition and color.