Description
A hearty and creamy Italian sausage soup featuring tender ditalini pasta, a rich combination of Parmesan cheese and heavy cream, and savory flavors from diced tomatoes, garlic, and herbs. Perfect for a comforting meal that comes together in under an hour.
Ingredients
Scale
Meat and Dairy
- 1 lb Italian sausage
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
Vegetables and Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- Fresh parsley for garnish
Canned and Packaged Goods
- 1 can (14.5 oz) diced tomatoes
- 2 quarts chicken stock
- 1 cup ditalini pasta
Oils and Seasonings
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Dried basil, 1 tsp
- Dried oregano, 1 tsp
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent, about 3-5 minutes.
- Add Liquids and Simmer: Stir in the diced tomatoes with their juices, chicken stock, and the browned sausage pieces. Add dried basil and oregano. Bring to a simmer and cook for 10 minutes to blend the flavors.
- Cook Pasta: Add the ditalini pasta to the pot and cook according to package instructions until al dente, usually around 8-10 minutes.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy warm for a comforting meal.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- If you prefer gluten-free pasta, substitute ditalini with a gluten-free small pasta shape.
- Adding freshly cracked black pepper at the end enhances the flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
