Creamy Parmesan Italian Sausage Soup (Printable Version)
Savory Italian sausage and ditalini pasta swimming in a rich, creamy parmesan broth - the ultimate comfort food.
# Ingredients:
→ Base
01 -
1 lb Italian sausage, casings removed
02 -
1 tbsp olive oil
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
→ Liquids & Pasta
05 -
1 can (400g) diced tomatoes
06 -
2 liters chicken stock
07 -
120ml heavy cream
08 -
200g ditalini pasta
→ Seasonings
09 -
50g Parmesan cheese, freshly grated
10 -
1/2 tsp dried basil
11 -
1/2 tsp dried oregano
12 -
Salt and freshly ground black pepper
13 -
Fresh parsley, chopped for garnish
# Steps:
01 -
Heat olive oil in a large saucepan over medium-high heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks. Once fully cooked, transfer to a plate and set aside.
02 -
In the same pan, cook the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Add diced tomatoes, chicken stock, dried basil, and oregano. Return the cooked sausage to the pot and bring to a gentle simmer.
04 -
Add ditalini pasta to the simmering soup and cook until al dente according to package instructions, usually 8-10 minutes.
05 -
Reduce heat to low, stir in heavy cream and grated Parmesan cheese until completely melted. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
# Notes:
01 -
Can substitute any small pasta shape for ditalini if unavailable
02 -
For make-ahead preparation, cook pasta separately and add just before serving to prevent over-absorption
03 -
Both sweet and hot Italian sausage varieties work well in this recipe