Description
Cozy Ditalini Soup with Creamy Parmesan and Italian Sausage is a comforting Italian-American dish featuring tender pasta, savory Italian sausage, fresh vegetables, and a luscious creamy broth enriched with Parmesan cheese and fresh greens.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
Pasta and Dairy
- 1 cup ditalini pasta (uncooked)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Greens and Garnish
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Chopped parsley, for garnish
- Extra Parmesan cheese, for garnish
Instructions
- Brown the sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon to ensure crumbling and even cooking.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot. Cook for 5 to 6 minutes until the vegetables have softened, stirring occasionally.
- Add aromatics and spices: Stir in minced garlic, dried oregano, dried thyme, and crushed red pepper flakes (if using). Cook for about 30 seconds until fragrant to release their flavors.
- Incorporate liquids: Pour in chicken broth and the canned diced tomatoes along with their juice. Bring the mixture to a boil over medium-high heat.
- Cook pasta: Stir in the uncooked ditalini pasta, then reduce the heat to a simmer. Let the soup cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and well combined, enhancing richness and flavor.
- Add greens and season: Fold in the chopped spinach or kale and cook for another 1 to 2 minutes until the greens are wilted. Season with salt and black pepper to taste.
- Serve and garnish: Ladle the hot soup into bowls and garnish with chopped parsley and extra Parmesan cheese for added freshness and flavor.
Notes
- This soup thickens as it sits, so add a splash of broth or water when reheating to loosen the consistency.
- Substitute kale for spinach if preferred for a slightly different texture and flavor.
- For a leaner option, use turkey sausage instead of Italian sausage.
