Description: A comforting and flavorful soup featuring Italian sausage, ditalini pasta, creamy Parmesan broth, and aromatic herbs. This hearty soup is perfect for a chilly evening, providing warmth and satisfaction with every spoonful.
Ingredients:
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup small pasta (ditalini or elbow)
- 1 cup shredded Parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the Sausage:
Begin by removing the Italian sausage from its casings. This step ensures that the sausage crumbles nicely and integrates evenly into the soup. Removing the casings also allows the sausage to brown more effectively, releasing its rich, savory flavor. Once the sausage is out of its casings, set it aside, ready to be cooked.
Step 2: Cook the Sausage:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. The olive oil provides a subtle richness and helps to prevent the sausage from sticking to the pot. Add the Italian sausage to the pot, breaking it up with a spoon or spatula as it cooks. This ensures that the sausage cooks evenly and releases its flavors into the oil. Continue to cook the sausage until it is browned on all sides and fully cooked through, usually about 7-10 minutes. Once cooked, remove the sausage from the pot with a slotted spoon, leaving behind any rendered fat, which will contribute to the flavor of the soup. Set the cooked sausage aside in a bowl for later use.
Step 3: Sauté the Aromatics:
In the same pot (with the leftover sausage fat – if any), add the diced onion. Cook the onion over medium heat until it becomes translucent and softened, usually about 3-4 minutes. This process helps to sweeten the onion and develop its flavor, creating a base for the soup’s aromatic profile. Then, add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic infuses the oil with its pungent aroma, enhancing the overall flavor of the soup.
Step 4: Add Tomatoes and Broth:
Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano into the pot with the sautéed onions and garlic. Draining the diced tomatoes prevents the soup from becoming too watery and concentrates the tomato flavor. The chicken broth provides a rich and savory base for the soup. Dried basil and oregano add a classic Italian herb profile, contributing warmth and depth to the dish. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 5: Cook the Pasta:
Once the broth is simmering, add the ditalini pasta (or elbow pasta) to the pot. Ditalini is a small, tube-shaped pasta that works perfectly in soups, providing a comforting texture. Cook the pasta according to the package directions, usually about 8-10 minutes, or until it is al dente (slightly firm to the bite). Be sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
Step 6: Make it Creamy:
Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese. The heavy cream adds a luxurious richness and creamy texture to the soup, while the Parmesan cheese provides a salty, umami-rich flavor that complements the sausage and herbs. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.
Step 7: Add Sausage Back In:
Return the cooked Italian sausage to the pot, stirring to combine it with the soup. This step allows the sausage to reheat and infuse its flavors into the creamy broth.
Step 8: Season and Serve:
Season the soup with salt and pepper to taste. Be mindful of the salt content, as both the sausage and Parmesan cheese can be quite salty. Ladle the soup into bowls and garnish with freshly chopped parsley. The fresh parsley adds a bright, herbaceous note that balances the richness of the soup. Serve immediately and enjoy this hearty Italian-inspired meal!
Why You Will Love This Recipe:
This Creamy Parmesan Italian Sausage Ditalini Soup is a guaranteed crowd-pleaser for several reasons. First, it’s incredibly comforting and satisfying, perfect for a chilly day or when you’re craving a warm, hearty meal. The combination of Italian sausage, creamy broth, and flavorful herbs creates a symphony of tastes that will tantalize your taste buds.
Second, this recipe is relatively easy to make, using simple ingredients that are readily available. It comes together in about an hour, making it a great option for a weeknight dinner.
Third, it’s a versatile dish. You can easily customize it to suit your preferences. Feel free to add other vegetables like carrots, celery, or spinach for extra nutrition. You can also substitute the type of pasta or use a different kind of cheese.
Finally, this soup is a great way to use up leftover ingredients. If you have some cooked sausage or leftover chicken broth, this recipe is the perfect way to transform them into a delicious and satisfying meal.
Serving Suggestions:
- Serve with crusty bread for dipping into the creamy broth.
- Garnish with extra shredded Parmesan cheese for added flavor.
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine, such as Chianti or Montepulciano.
- For a spicier kick, add a pinch of red pepper flakes to the soup.
Tips:
- Use high-quality Italian sausage for the best flavor.
- Don’t overcook the pasta, as it will become mushy in the soup.
- Adjust the amount of heavy cream to your liking.
- For a thicker soup, add a tablespoon of flour to the onions and garlic before adding the broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes
Nutritional Information: (Approximate, per serving) Note: Nutritional information can vary based on specific ingredients used.
- Calories: 450
- Protein: 25g
- Sodium: 800mg
Conclusion:
This Creamy Parmesan Italian Sausage Ditalini Soup is a delicious and comforting meal that’s perfect for any occasion. Its rich, creamy broth, flavorful Italian sausage, and tender ditalini pasta make it a guaranteed hit with family and friends. With its easy preparation and customizable ingredients, this recipe is sure to become a staple in your kitchen. So gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure comfort!
Questions and Answers about the Recipe:
Q1: Can I use a different type of sausage in this recipe?
A: Absolutely! While Italian sausage is a classic choice, you can definitely substitute it with other types of sausage depending on your preference. For a leaner option, try using turkey sausage or chicken sausage. If you prefer a spicier kick, consider using chorizo or andouille sausage. Just be sure to adjust the cooking time accordingly, as different types of sausage may require different cooking times to ensure they are fully cooked through.
Q2: I don’t have ditalini pasta. What else can I use?
A: No problem! Ditalini pasta is a great choice for this soup due to its small size and texture, but you can easily substitute it with other small pasta shapes. Elbow macaroni, small shells, or even orzo would work well. Just keep in mind that different pasta shapes may have slightly different cooking times, so be sure to check the package directions and adjust the cooking time accordingly to ensure the pasta is cooked al dente.
Q3: Can I make this soup ahead of time?
A: Yes, you can definitely make this soup ahead of time! In fact, many soups actually taste better the next day as the flavors have had a chance to meld together. Simply prepare the soup according to the recipe instructions, then allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat the soup on the stovetop over medium heat, stirring occasionally, until it’s heated through.
Q4: Can I freeze this soup?
A: While you can freeze this soup, keep in mind that the texture of the heavy cream and pasta may change slightly upon thawing. The cream may separate and the pasta may become a bit softer. To minimize these effects, allow the soup to cool completely before portioning it into freezer-safe containers or bags. Be sure to leave some headspace in the containers as the soup will expand when frozen. When you’re ready to use it, thaw the soup in the refrigerator overnight, then gently reheat it on the stovetop over medium heat, stirring occasionally.
Q5: I don’t have heavy cream. Is there a substitute I can use?
A: Yes, if you don’t have heavy cream on hand, you can substitute it with other dairy or non-dairy options, although the texture and flavor of the soup may be slightly different. Half-and-half or whole milk can be used as substitutes, but they will result in a less rich and creamy soup. For a non-dairy option, try using coconut cream or cashew cream, which will add a similar richness and creaminess to the soup. Just be mindful that these non-dairy options may impart a slight flavor to the soup.
