Name: Creamy Parmesan Beef Sausage Ditalini Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb ground beef sausage (substitute for Italian sausage); 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 quarts chicken stock; 1/2 cup heavy cream; 1 cup ditalini pasta; 1/2 cup Parmesan cheese; 1/2 tsp dried basil; 1/2 tsp dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Creamy Parmesan Italian Sausage Ditalini Soup is more than just a meal; it’s a warm hug in a bowl, a comforting embrace on a chilly evening, and a guaranteed crowd-pleaser. Have you ever craved a dish that’s simultaneously hearty, flavorful, and incredibly satisfying without being overly complicated? This soup delivers precisely that! It’s the perfect blend of savory Italian sausage, tender ditalini pasta, and a luxurious, velvety broth enriched with the sharp, nutty notes of Parmesan cheese. People adore this soup because it’s deeply comforting, easy to make for a weeknight dinner, and adaptable to your favorite ingredients. What truly makes our Creamy Parmesan Italian Sausage Ditalini Soup special is the harmonious balance of textures and tastes. The slightly spicy kick of the sausage, complemented by the subtle sweetness of aromatic vegetables and the creamy, cheesy finish, creates an unforgettable culinary experience. Get ready to fall in love with your new go-to soup!

Ingredients:

1 lb Italian sausage, deboned
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 quarts chicken stock
1/2 cup heavy cream
1 cup ditalini pasta
1/2 cup Parmesan cheese
1/2 tsp each dried basil, oregano
Salt and pepper to taste
Fresh parsley for garnish

Cooking the Sausage and Aromatics

Browning the Italian Sausage

Begin by preparing your Italian sausage. Since it’s deboned, you can either break it up into smaller pieces with your hands or a spoon while it cooks. Place a large pot or Dutch oven over medium-high heat. Once the pot is hot, add the deboned Italian sausage. Allow the sausage to brown, stirring occasionally, for about 6-8 minutes, or until it’s nicely caramelized and cooked through. As it cooks, use a spoon or spatula to break up any larger clumps of meat. This process is crucial for developing a rich flavor base for your Creamy Parmesan Italian Sausage Ditalini Soup. Once the sausage is browned, use a slotted spoon to remove it from the pot and set it aside on a plate. Leave the rendered fat in the pot; this flavorful fat will be used to sauté the vegetables. If there’s an excessive amount of fat (more than 1-2 tablespoons), you can carefully drain off the excess.

Sautéing the Onion and Garlic

Reduce the heat of the pot to medium. Add the 1 tablespoon of olive oil to the rendered sausage fat. If your sausage didn’t render much fat, the olive oil will help prevent the vegetables from sticking. Add the chopped small onion to the pot. Sauté the onion, stirring frequently, for about 5-7 minutes, or until it becomes soft and translucent. You want to gently cook the onion to release its sweetness without browning it too much. Next, add the minced garlic to the pot. Cook the garlic for another minute, stirring constantly, until it’s fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to your soup. The aroma of the sautéed onion and garlic will start to fill your kitchen, signaling the delicious soup to come.

Building the Soup Base

Adding Tomatoes and Stock

Now it’s time to build the flavorful liquid base for our soup. Pour the entire can of 14.5 oz diced tomatoes (undrained) into the pot. Stir to combine them with the sautéed aromatics, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will dissolve into the soup. Next, add the 2 quarts of chicken stock to the pot. Give everything a good stir to ensure all the ingredients are well incorporated. Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes. This simmering time allows the flavors to meld together and develop depth.

Incorporating Herbs and Seasoning

While the soup base is simmering, it’s the perfect time to add the dried herbs and season the soup. Stir in the 1/2 teaspoon each of dried basil and oregano. These herbs will rehydrate in the hot liquid and release their aromatic qualities. Now, season the soup with salt and pepper to your preference. It’s always best to start with a moderate amount and adjust later. Remember that Italian sausage and chicken stock can both be salty, so taste as you go. Stir everything well to distribute the seasonings evenly throughout the liquid.

Finishing the Soup

Cooking the Ditalini Pasta

After the soup base has simmered for at least 15 minutes, it’s time to add the pasta. Bring the soup back to a gentle boil over medium heat. Add the 1 cup of ditalini pasta directly to the simmering liquid. Stir the pasta into the soup to prevent it from clumping together. Cook the ditalini according to the package directions, typically around 8-10 minutes, or until it’s al dente. You want the pasta to be tender but still have a slight bite to it. Keep an eye on the pasta to ensure it doesn’t overcook and become mushy, which can happen quickly in a soup. Stir occasionally to prevent sticking.

Adding Cream and Parmesan for Creaminess

Once the ditalini pasta is cooked to your liking, reduce the heat to low. Stir in the 1/2 cup of heavy cream. The cream will add a luxurious richness and beautiful creaminess to the soup. Continue to stir gently until the cream is fully incorporated and the soup is heated through, but do not let it boil after adding the cream, as this can cause it to curdle. Next, add the 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted and fully combined, creating a velvety smooth texture. The Parmesan cheese will also add a wonderful salty, nutty flavor that complements the Italian sausage perfectly. Taste the soup one last time and adjust the salt and pepper if needed. Finally, return the browned Italian sausage to the pot. Stir it into the creamy soup, allowing it to heat through for a minute or two.

Serving the Creamy Parmesan Italian Sausage Ditalini Soup

Ladle the hot Creamy Parmesan Italian Sausage Ditalini Soup into individual bowls. Garnish generously with fresh chopped parsley for a pop of color and a hint of freshness. The vibrant green parsley adds a beautiful contrast to the rich, creamy soup. This soup is hearty enough to be a complete meal on its own, or you can serve it with a side of crusty bread for dipping. Enjoy the comforting and delicious flavors of your homemade soup!

Conclusion:

I hope you’ve enjoyed learning how to create this absolutely delicious Creamy Parmesan Italian Sausage Ditalini Soup! This recipe is a true crowd-pleaser, offering a comforting and flavorful meal that’s surprisingly simple to whip up, even on a busy weeknight. The rich, savory notes of the Italian sausage, combined with the creamy parmesan broth and tender ditalini pasta, create a harmonious blend of textures and tastes that will have everyone asking for seconds. This is a soup that truly warms the soul.

For serving, I highly recommend pairing this hearty soup with some crusty bread for dipping into that luscious broth. A simple side salad with a light vinaigrette would also be a wonderful complement. Don’t be afraid to get creative with variations! You can easily swap out the Italian sausage for ground chicken or even a vegetarian sausage for a different flavor profile. Adding a handful of spinach or kale towards the end of cooking is a fantastic way to boost the nutritional value. Experimenting with different herbs, like fresh basil or a pinch of red pepper flakes for a touch of heat, can also elevate this dish even further. I encourage you to give this recipe a try – I’m confident you’ll fall in love with it just as much as I have!

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can! The flavors often meld beautifully when made ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. You may need to add a little extra broth or water when reheating, as the pasta will continue to absorb liquid.

What if I don’t have ditalini pasta?

No problem! You can substitute ditalini with other small pasta shapes like elbow macaroni, small shells, or even orzo. Just be mindful of the cooking time for the pasta, and ensure it’s cooked through but still has a slight bite (al dente).