Creamy Parmesan Italian Sausage Ditalini Soup
Description: This Creamy Parmesan Italian Sausage Ditalini Soup is a hug in a bowl. It’s a deeply satisfying and flavorful soup featuring the robust flavors of Italian sausage simmered in a rich, creamy broth infused with Parmesan cheese and aromatic herbs. The small, tube-shaped ditalini pasta adds a delightful texture, making each spoonful a comforting experience. This is more than just soup; it’s a complete meal perfect for chilly evenings or when you crave a little taste of Italy.
Why you will love this recipe:
- Unbelievably Flavorful: The combination of Italian sausage, Parmesan cheese, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.
- Hearty and Filling: This soup is packed with protein and carbohydrates, making it a substantial meal that will keep you satisfied for hours.
- Easy to Make: Despite its complex flavor profile, this soup is surprisingly simple to prepare, using mostly pantry staples.
- Versatile: You can easily customize this recipe to your liking by using different types of sausage, adding vegetables, or adjusting the amount of Parmesan cheese.
- Perfect for Meal Prep: This soup tastes even better the next day, making it an excellent option for meal prepping or batch cooking.
Ingredients:
- 1 lb Italian sausage, removed from casings
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 quarts (8 cups) chicken stock
- 1/2 cup heavy cream
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Preparation:
Step 1: Brown the Sausage
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage from the pan and set aside. This step is crucial for developing the savory base of your soup. The browning process, known as the Maillard reaction, creates hundreds of flavor compounds that will enrich the overall taste of the soup.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the chopped onion to the same pan. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onion and garlic in the rendered sausage fat infuses them with a delicious savory flavor that will permeate the entire soup.
Step 3: Build the Broth
Add the diced tomatoes (with their juices), chicken stock, dried basil, and dried oregano to the pan. Stir to combine. Return the cooked sausage to the pan. Bring the mixture to a simmer. This step is where the soup really starts to come together. The acidity of the tomatoes balances the richness of the sausage, while the chicken stock provides a savory base. The dried herbs add depth and complexity to the flavor profile. Gently simmering the soup allows the flavors to meld and deepen.
Step 4: Cook the Pasta
Add the ditalini pasta to the simmering soup. Cook according to package directions, until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. Cooking the pasta directly in the soup allows it to absorb the flavorful broth, creating a more cohesive and delicious dish. Al dente pasta provides a pleasant textural contrast to the creamy broth and tender sausage.
Step 5: Finish with Cream and Parmesan
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy and smooth. Be careful not to boil the soup after adding the cream, as it can curdle. Season with salt and pepper to taste. Taste and adjust the seasoning as needed. The heavy cream adds richness and body to the soup, while the Parmesan cheese contributes a salty, umami flavor. The final seasoning is crucial for bringing all the flavors into balance.
COOKING Rating:
- Flavor: 5/5
- Ease of Preparation: 4/5
- Ingredient Accessibility: 5/5
- Overall Rating: 4.5/5
Serving Suggestions:
- Garnish with fresh parsley and extra grated Parmesan cheese before serving.
- Serve with a side of crusty bread for dipping.
- Pair with a simple green salad for a complete meal.
- For a spicier kick, add a pinch of red pepper flakes to the soup.
- Serve immediately and enjoy!
Tips:
- For a richer flavor, use homemade chicken stock.
- If you don’t have ditalini pasta, you can use any small pasta shape, such as elbow macaroni, shells, or orzo.
- To prevent the pasta from becoming mushy, cook it separately and add it to the soup just before serving.
- If you’re making the soup ahead of time, wait to add the cream and Parmesan cheese until just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Nutritional Information: (Per Serving, approximate)
- Calories: 450 kcal
- Protein: 25 g
- Sodium: 800 mg
Conclusion:
This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and flavorful dish that is sure to become a family favorite. It’s easy to make, versatile, and packed with flavor. Whether you’re looking for a quick weeknight meal or a hearty soup to warm you up on a cold day, this recipe is sure to deliver. I hope you enjoy making and sharing this soup as much as I do!
Q&A about this recipe:
Q1: Can I use a different type of sausage?
A: Absolutely! Feel free to experiment with different types of sausage to suit your taste. Sweet Italian sausage is a classic choice, but hot Italian sausage will add a spicy kick. You could also try using chicken sausage or turkey sausage for a leaner option. Just be sure to adjust the cooking time as needed to ensure the sausage is cooked through. Consider using chorizo for a southwestern twist, or even a spicy andouille sausage for some Cajun flair!
Q2: Can I add vegetables to this soup?
A: Yes, you can definitely add vegetables to this soup to boost its nutritional value and flavor. Some good options include carrots, celery, spinach, kale, zucchini, or bell peppers. Add the vegetables along with the onions and garlic and sauté them until they are tender-crisp. Consider roasting heartier vegetables like butternut squash or sweet potatoes before adding them to the soup for a deeper flavor.
Q3: Can I make this soup vegetarian?
A: While this recipe is traditionally made with Italian sausage, you can easily adapt it to be vegetarian. Simply omit the sausage and add a can of drained and rinsed cannellini beans or chickpeas for protein. You can also add extra vegetables, such as mushrooms or diced eggplant, for more flavor and texture. Make sure to use vegetable broth instead of chicken broth to keep the soup vegetarian. Smoked paprika can be added to provide a “smoky” sausage-like flavor.
Q4: How can I make this soup thicker?
A: If you prefer a thicker soup, there are a few ways you can achieve that. One option is to add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it is simmering. Another option is to remove about a cup of the soup and blend it in a blender until smooth, then return it to the pot. You can also add a small amount of tomato paste to the soup to thicken it and add richness. Alternatively, using potato flakes to thicken the soup may be an option, however this may change the overall taste.
Q5: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. However, the pasta may become a bit soft after thawing. To minimize this, it’s best to undercook the pasta slightly when making the soup and then add it to the soup just before freezing. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When ready to eat, thaw the soup in the refrigerator overnight and then reheat it on the stovetop. You can also freeze the soup without the pasta and cook the pasta separately when you are ready to eat it. This will preserve the integrity of the pasta’s texture.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 lb Italian sausage removed from casings
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, undrained
- 2 quarts 8 cups chicken stock
- 1/2 cup heavy cream
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Step 1: Brown the Sausage
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage from the pan and set aside. This step is crucial for developing the savory base of your soup. The browning process, known as the Maillard reaction, creates hundreds of flavor compounds that will enrich the overall taste of the soup.
- Step 2: Sauté the Aromatics
- Reduce the heat to medium and add the chopped onion to the same pan. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onion and garlic in the rendered sausage fat infuses them with a delicious savory flavor that will permeate the entire soup.
- Step 3: Build the Broth
- Add the diced tomatoes (with their juices), chicken stock, dried basil, and dried oregano to the pan. Stir to combine. Return the cooked sausage to the pan. Bring the mixture to a simmer. This step is where the soup really starts to come together. The acidity of the tomatoes balances the richness of the sausage, while the chicken stock provides a savory base. The dried herbs add depth and complexity to the flavor profile. Gently simmering the soup allows the flavors to meld and deepen.
- Step 4: Cook the Pasta
- Add the ditalini pasta to the simmering soup. Cook according to package directions, until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. Cooking the pasta directly in the soup allows it to absorb the flavorful broth, creating a more cohesive and delicious dish. Al dente pasta provides a pleasant textural contrast to the creamy broth and tender sausage.
- Step 5: Finish with Cream and Parmesan
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy and smooth. Be careful not to boil the soup after adding the cream, as it can curdle. Season with salt and pepper to taste. Taste and adjust the seasoning as needed. The heavy cream adds richness and body to the soup, while the Parmesan cheese contributes a salty, umami flavor. The final seasoning is crucial for bringing all the flavors into balance.
