Creamy Parmesan Italian Sausage Ditalini Soup: A Hearty Delight

Ingredients

Main Ingredients

• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 cup ditalini pasta
• 6 cups low‑sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

Vegetables & Aromatics

• 1 medium onion, diced
• 2 carrots, diced small
• 2 celery stalks, diced
• 3 garlic cloves, minced

Seasonings & Garnish

• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

Cooking the Soup

1. Sauté the vegetables. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, roughly 4‑5 minutes. This releases natural sugars that deepen the broth.
2. Incorporate garlic and herbs. Stir in the minced garlic, oregano, basil, and red‑pepper flakes. Cook for 30 seconds until fragrant—be careful not to burn the garlic, which can turn bitter.
3. Deglaze and add liquid. Pour in the 6 cups chicken broth, scraping the browned bits from the bottom of the pot. Those caramelized pieces are flavor gold and will enrich the soup.
4. Simmer the broth. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook uncovered for 10 minutes so the vegetables fully soften and the flavors meld.
5. Add pasta and cream. Stir in the 1 cup ditalini pasta and let it cook for 8‑10 minutes, or until al dente. Pour in the 1 cup heavy cream and 1 cup grated Parmesan, stirring until the cheese melts into a silky sauce. The soup should coat the back of a spoon.
6. Season to taste. Finish with salt and freshly ground black pepper, tasting as you go. A final splash of olive oil can add extra gloss.