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.