Here’s a rich and comforting recipe for Creamy Parmesan Italian Sausage Ditalini Soup 🍲🧀 — perfect for cozy dinners:
🍲 Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients (Serves 4–6)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups (1 L) chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 cup ditalini pasta (or other small pasta)
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 2 tbsp olive oil
- Optional: fresh parsley or basil for garnish
Instructions
1️⃣ Cook the Sausage
- Heat olive oil in a large pot over medium heat
- Add sausage, breaking it into small pieces
- Cook until browned and cooked through, ~5–7 minutes
- Remove sausage and set aside, leaving drippings in pot
2️⃣ Sauté the Veggies
- Add onion, carrots, and celery to the pot
- Sauté 5–7 minutes until softened
- Add garlic and cook 1 more minute until fragrant
3️⃣ Add Broth & Pasta
- Pour in chicken broth and bring to a boil
- Add ditalini pasta and Italian seasoning
- Reduce heat and simmer 8–10 minutes until pasta is tender
4️⃣ Make it Creamy
- Lower heat to medium-low
- Stir in heavy cream and Parmesan cheese
- Add cooked sausage back to the soup
- Season with salt & pepper to taste
- Simmer 2–3 minutes until warmed through and slightly thickened
5️⃣ Serve
- Ladle into bowls
- Sprinkle with extra Parmesan and chopped parsley or basil
- Serve with gluten-free bread or rolls if desired
💡 Tips
- Make it lighter: use half-and-half instead of heavy cream
- Extra veggies: add spinach, zucchini, or peas at the end
- Make-ahead: soup stores well in fridge 3–4 days; reheat gently
If you want, I can also make a “one-pot creamy Italian sausage ditalini soup” version that cuts prep time in half but stays just as flavorful.
Do you want me to do that?