Description
A rich and comforting Creamy Parmesan Italian Sausage Ditalini Soup featuring savory Italian sausage, tender ditalini pasta, and a blend of aromatic herbs in a creamy Parmesan-infused broth. Perfect for a hearty meal in just 30 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Pasta and Greens
- 1 cup ditalini pasta
- 1/2 cup spinach, chopped (optional)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked through, about 6-8 minutes.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is soft and translucent, enhancing the soup base flavors.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer, setting the stage for the creamy base.
- Add Cream and Seasonings: Stir in half-and-half, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Combine well and bring the soup back to a simmer to meld flavors.
- Cook Pasta: Add the ditalini pasta to the simmering soup. Stir occasionally and cook for 8-10 minutes until the pasta is tender but not mushy.
- Add Spinach: Stir in chopped spinach if using, cooking for an additional 1-2 minutes until the greens are wilted and vibrant.
- Adjust Seasoning: Taste the soup and add more salt or pepper if needed to balance the flavors perfectly.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired for a bright, fresh finish.
Notes
- You can substitute the ditalini pasta with other small pasta shapes like elbow macaroni or orzo.
- For a lighter version, substitute half-and-half with whole milk or a lower-fat milk alternative.
- Spinach is optional but adds a nice color and nutritional boost to the soup.
- Adjust the seasoning carefully, especially salt, depending on the saltiness of your chicken broth and Parmesan cheese.
- This soup can be made ahead and reheated; just add a splash of broth or milk when reheating to maintain creaminess.
