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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup for Cozy Nights

Enjoy this Creamy Parmesan Italian Sausage Ditalini Soup that warms the soul and satisfies hunger.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian sausage substitute with turkey sausage for a leaner option
  • 2 tablespoons Olive oil feel free to substitute with any cooking oil
  • 1 large Onion yellow or white onions work best
  • 3 cloves Garlic fresh garlic is preferred
  • 1 medium Carrot can be swapped with parsnip or omitted
  • 1 stalk Celery substitute with green bell pepper if desired
  • 4 cups Chicken broth low-sodium is recommended
  • 1 can Diced tomatoes consider using fire-roasted for extra flavor
  • 1 tablespoon Dried Italian seasoning replace with fresh herbs if desired
  • to taste Salt adjust according to your preference
  • to taste Black pepper freshly cracked adds the best flavor
For Creaminess
  • 1 cup Heavy cream substitute with half-and-half or coconut milk
  • 1 cup Grated Parmesan cheese Pecorino Romano is a good alternative
For the Pasta
  • 1 cup Ditalini pasta consider gluten-free pasta or orzo as alternatives
For Garnish
  • to taste Fresh parsley sprinkle generously for visual appeal

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage, breaking it up. Cook until browned, about 6–8 minutes. Transfer the sausage to a plate and set aside.
  2. In the same pot, add 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk, stirring to coat in the drippings. Sauté until softened, about 5–7 minutes. Add 3 minced garlic cloves and cook for 1–2 minutes.
  3. Pour in 4 cups of low-sodium chicken broth and add 1 can of diced tomatoes. Bring to a simmer, then stir in 1 tablespoon of dried Italian seasoning, and season with salt and black pepper.
  4. Add 1 cup of ditalini pasta to the broth, stirring well. Reduce heat and let simmer for about 10–12 minutes until al dente.
  5. Lower the heat, pour in 1 cup of heavy cream, and gradually add 1 cup of grated Parmesan cheese, stirring until melted and combined.
  6. Return the browned sausage to the pot and let simmer for an additional 5 minutes. Taste and adjust seasonings. Serve hot, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Stir occasionally while cooking to prevent sticking. Adjust seasonings gradually while tasting.

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