![To make the Creamy Parmesan Sausage Ditalini Soup, gather these simple ingredients: - 1 pound Italian sausage (mild or spicy) - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 can (14 oz) diced tomatoes, undrained - 1 cup Ditalini pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in this soup. The Italian sausage gives a hearty flavor. The veggies add crunch and sweetness. Ditalini pasta brings comfort and fullness. Heavy cream and Parmesan cheese create a rich, creamy texture. Herbs like oregano and basil enhance the taste. For the best results, use fresh ingredients. This ensures your soup is vibrant and full of flavor. If you want to explore more, check the Full Recipe for detailed steps! First, we need to brown the Italian sausage. In a large pot, heat it over medium heat. Use a spoon to break it up while cooking. This takes about 5 to 7 minutes. Cook until the sausage is brown and no longer pink. Be sure to remove any excess grease. Next, let's sauté the vegetables for flavor. Add the diced onion, carrots, and celery to the pot. Sauté these for about 5 minutes. You want them softened and fragrant. Then, stir in the minced garlic and cook for one more minute. This brings out the garlic's delicious aroma. Now, it's time to add the broth and tomatoes. Pour in the chicken broth and the can of diced tomatoes. Make sure to include all the juice from the can. Bring this mixture to a gentle boil. Then, incorporate the Ditalini pasta and herbs. Add the Ditalini pasta, dried oregano, and dried basil. Reduce the heat and let it simmer for 10 to 12 minutes. You want the pasta to be al dente, not mushy. For the final touches, mix in cream and cheese. Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts and the soup is creamy. Then, taste and adjust seasoning with salt and pepper. Cook for another 2 to 3 minutes. This lets all the flavors blend together. Now, ladle the soup into bowls. Garnish with fresh chopped parsley for a pop of color. Enjoy your creamy Parmesan sausage Ditalini soup! For the full recipe, check out the [Full Recipe]. - Tips for selecting quality sausage: Look for fresh Italian sausage from a trusted butcher. Check the label for high meat content and avoid fillers. Fresh sausage has a great flavor. You can choose mild or spicy based on your taste. - Maximizing vegetable freshness: Use fresh, colorful veggies. Crisp carrots and vibrant celery add great taste. Always wash them well. Cut them just before cooking for the best flavor and texture. - Preventing overcooking the pasta: Cook the Ditalini pasta al dente. This means it should still have a bit of bite. Add it to the soup last, so it cooks just right. Keep an eye on the timer! - Achieving the perfect creamy consistency: Stir in the heavy cream slowly. This helps it mix well with the broth and cheese. Make sure the heat is low when you add it. This keeps the cream from curdling. - Pairing with bread or salads: Serve the soup with crusty bread or a fresh salad. This makes a balanced meal. The bread is great for dipping, and the salad adds crunch. - Best time to serve the soup: This soup is perfect for chilly nights. Serve it warm to bring comfort. It also works well for family gatherings or casual dinners with friends. {{image_2}} You can easily swap out the Italian sausage. Turkey sausage works great if you want a leaner option. For a vegetarian dish, use plant-based sausage or mushrooms. They add a nice texture and flavor. If you're looking for dairy-free options, try coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese. It gives a cheesy flavor without dairy. Spice up your soup with red pepper flakes or smoked paprika. Both add warmth and depth. You can also add more veggies like spinach or zucchini for extra nutrients. For garnishing, try croutons for crunch or a sprinkle of chili flakes for heat. Fresh herbs like chives or basil can brighten up the dish. This soup can take on flavors from different cuisines. For a Mexican twist, add corn and lime juice. You could also mix in some black beans for protein. Using seasonal produce makes your soup fresh. In the fall, add pumpkin or squash. In summer, use fresh tomatoes or bell peppers. These simple changes keep your soup exciting and delicious. To keep your Creamy Parmesan Sausage Ditalini Soup fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. Make sure to cool the soup to room temperature before sealing it. This helps prevent condensation, which can make the soup watery. - Freezing Tips: For longer storage, freeze the soup in portions. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. This soup can last for up to 3 months in the freezer. When you're ready to enjoy it, thaw in the fridge overnight. Reheating is simple and keeps the soup tasty: - Methods: You can reheat the soup on the stove over low heat. Stir often to prevent sticking. If you prefer, you can use the microwave. Heat in short bursts, stirring in between. - Adjusting Seasoning: Sometimes, flavors fade during storage. Taste the soup before serving. If needed, add a pinch of salt, pepper, or even a sprinkle of cheese. This brings back its rich taste. Here’s what to expect for freshness: - Fridge: The soup stays fresh for about 3 days in the fridge. Ensure it’s in a sealed container to maintain quality. - Freezer: In the freezer, the soup will be good for 3 months. After that, it may lose its best flavor and texture. Always label your containers with the date to keep track. You can use small pasta shapes like macaroni or orzo. Both work well in soup. If you want a low-carb option, try zucchini noodles or cauliflower rice. Each choice gives a different texture but still tastes great. Yes, you can! This soup tastes even better the next day. Just store it in the fridge after it cools. When you're ready to eat, heat it up on the stove. You might need to add a little water or broth to keep it creamy. Absolutely! This soup freezes well. Let it cool completely, then put it in an airtight container. It can stay in the freezer for up to three months. Thaw it in the fridge overnight before reheating. To spice it up, add red pepper flakes or a splash of hot sauce. You can also use spicy Italian sausage instead of mild. If you like fresh heat, toss in some chopped jalapeños or a dash of cayenne pepper. For one serving, you can expect about: - Calories: 350 - Protein: 22g - Carbs: 30g - Fat: 18g - Fiber: 3g These values can vary based on the exact ingredients you use. For the full recipe, check the details provided. In this post, we covered how to make a delicious Italian sausage soup. We explored the key ingredients, preparation steps, and tips to enhance flavor. You learned about ingredient swaps and regional twists to customize your soup. Storing and reheating tips ensure you enjoy every last bite. This soup is not just tasty; it’s adaptable. Whether you stick to the classic or experiment with your own twists, this recipe brings warmth to any meal. Enjoy creating your own version!](https://foodishtalk.com/wp-content/uploads/2025/05/8eff3966-5bde-49ff-8a24-8e0ca3766e61.webp)
Ingredients
Method
In a large pot over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through, about 5-7 minutes. Remove any excess grease.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken broth and diced tomatoes, then bring the mixture to a gentle boil.
Add the Ditalini pasta, dried oregano, and dried basil. Reduce the heat and simmer for about 10-12 minutes, or until the pasta is al dente.
Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.
Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color.
Prep Time, Total Time, Servings: 15 min | 30 min | 6 servings