Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, hearty dish perfect for any season. Featuring savory Italian sausage, tender ditalini pasta, fresh greens, and a rich creamy broth infused with Parmesan cheese and aromatic herbs, this soup offers a delicious blend of flavors and textures. Ready in just 45 minutes, it makes an ideal weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Sausage & Vegetables
- 1 lb Italian sausage (sweet or spicy)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups spinach or kale, chopped
- Fresh herbs (basil and parsley) for garnish
Liquid & Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
Pasta
- 1 cup ditalini pasta
Other
- Olive oil (for sautéing, approximately 1 tablespoon)
Instructions
- Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Then add the minced garlic and sauté until fragrant, being careful not to let it burn.
- Cook Italian sausage: Crumble the Italian sausage into the pot and cook, stirring occasionally, until it is fully browned and cooked through.
- Add broth and simmer: Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits for extra flavor. Bring the mixture to a gentle simmer.
- Cook the pasta: Add the ditalini pasta to the simmering broth and cook until al dente, which should take about 8 to 10 minutes.
- Add cream and cheese: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese, stirring continuously until the mixture is smooth and creamy.
- Incorporate greens and herbs: Mix in the chopped spinach or kale along with fresh basil and parsley. Cook until the greens are wilted and incorporated into the soup.
- Serve: Ladle the hot soup into bowls and garnish with additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can use either sweet or spicy Italian sausage to adjust the heat level of the soup.
- Ditalini pasta is best because its small size complements the soup well, but you can substitute with other small pasta shapes like elbow macaroni.
- For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast, respectively.
- If you prefer a thicker soup, simmer a few extra minutes after adding the cream and cheese.
- The soup can be refrigerated for up to 3 days and reheated gently on the stove.
