Creamy Italian Sausage Ditalini Soup with Parmesan
A comforting bowl of creamy Italian sausage ditalini soup, perfect for weeknights or lazy weekends.
Ingredients
For the Soup
- 1 tablespoon olive oil Adds depth of flavor.
- 1 pound Italian sausage, casings removed Look for high-quality sausage for authentic flavor.
- 1 medium onion, chopped Adds sweetness and aroma.
- 2 cloves garlic, minced Infuses the soup with flavor.
- 6 cups chicken broth Forms the comforting base of the soup.
- 2 cups ditalini pasta Tiny, tube-shaped pasta that captures the soup essence.
- 1 teaspoon dried oregano Provides an earthy quality.
- 1 teaspoon dried basil Adds a hint of sweetness.
- 1/2 cup heavy cream Makes the soup luxuriously creamy.
- to taste tsp salt and pepper Essential for enhancing flavors.
- 1/2 cup grated Parmesan cheese Adds a cheesy finishing touch.
Instructions
Cooking the Soup
- Heat the olive oil in a large pot over medium-high heat.
- Add the Italian sausage, breaking it up as it cooks, until browned.
- Incorporate the chopped onion and minced garlic; cook until the onion is translucent.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the ditalini pasta, dried oregano, dried basil, salt, and pepper.
- Reduce heat to low and let simmer for about 15 minutes or until the pasta is al dente.
- Pour in the heavy cream and simmer for an additional 5 minutes.
- Taste and adjust the seasoning, then serve hot, garnished with grated Parmesan cheese.
Notes
For creamier texture, consider blending half the soup before adding the cream. Store in the fridge for up to 3-4 days.