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Italian sausage is undoubtedly the backbone of this soup, offering both flavor and heartiness. When selecting your sausage, you have the option of choosing between mild or spicy varieties, depending on your taste preference.

Creamy Parmesan Italian Sausage Ditalini Soup

A delightful twist on a classic dish.
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Ingredients
  

1 pound Italian sausage (mild or spicy, remove casings)

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

6 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 cup ditalini pasta

1 cup heavy cream

1 cup grated Parmesan cheese (+ extra for serving)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot over medium heat, add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.

    In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables soften. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using) for an additional minute until fragrant.

      Pour in the chicken broth and bring to a simmer. Add the undrained diced tomatoes and stir to combine.

        Add the ditalini pasta to the pot and cook according to the package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.

          Once the pasta is cooked, lower the heat and return the cooked sausage to the pot. Stir in the heavy cream and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

            Allow the soup to simmer for another 5 minutes, stirring gently to combine all ingredients and heat through.

              Serve hot, garnished with extra Parmesan cheese and fresh parsley on top.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6