Easy and Creamy Italian Sausage Soup with Ditalini and Parmesan
A warm and comforting Italian-inspired soup featuring juicy sausage, ditalini pasta, creamy broth, and melty parmesan in every spoonful.
Ingredients
- 1 pound Italian sausage sweet, spicy, or mixed, sliced or crumbled
- 1 tablespoon olive oil if needed
- 1 small onion diced
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 1 ½ cups diced potatoes
- 1 cup diced tomatoes canned or fresh
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 cup uncooked ditalini pasta
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Brown the sausage: In a large pot or Dutch oven, cook the sausage over medium heat until browned and cooked through. Transfer to a plate and set aside.
- Sauté the vegetables: In the same pot, add olive oil if needed and sauté the onion and carrots for 4–5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add potatoes and tomatoes: Stir in the potatoes and diced tomatoes. Cook for another 2–3 minutes to release flavor.
- Pour in broth and season: Add the chicken broth, Italian seasoning, and sausage back to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Stir in pasta: Add the ditalini and simmer uncovered for 8–10 minutes, or until pasta is just tender.
- Make it creamy: Stir in the heavy cream and parmesan cheese. Simmer on low heat for 5 more minutes, stirring gently.
- Season and finish: Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
- Serve warm: Ladle soup into bowls, garnish with chopped parsley and a sprinkle of parmesan, and enjoy hot.