Description
A rich, hearty soup combining savory Italian sausage with tender ditalini pasta in a creamy Parmesan broth. This comforting one-pot meal is perfect for cold evenings and ready in under 30 minutes.
Ingredients
Scale
- 1 lb Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup small pasta (ditalini or elbow)
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until it is completely browned, about 5-7 minutes. Once browned, remove the sausage from the pot and set aside on a paper towel-lined plate to drain excess fat.
- Sauté the Aromatics: In the same pot with the remaining sausage drippings, add the diced onion and minced garlic. Cook for 3-4 minutes until the onions become translucent and fragrant, stirring occasionally to prevent burning.
- Build the Soup Base: Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano into the pot with the sautéed onions and garlic. Bring the mixture to a boil over high heat, stirring occasionally.
- Cook the Pasta: Once the broth is boiling, add the ditalini pasta directly to the pot. Cook the pasta in the broth until it reaches al dente texture, about 8-10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Reduce the heat to medium-low. Slowly stir in the heavy cream and the shredded Parmesan cheese, allowing the cheese to melt gradually and thicken the soup to a creamy consistency.
- Combine and Season: Return the cooked Italian sausage to the pot, stirring to distribute it evenly throughout the soup. Season with salt and pepper to taste. Allow the soup to simmer for an additional 2-3 minutes to let the flavors meld together.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- This soup thickens as it stands; if reheating leftovers, you may need to add additional broth.
- Try using spicy Italian sausage for an extra kick of flavor.
- Fresh spinach or kale can be added during the final simmer for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes