Creamy Parmesan Italian Sausage Ditalini Soup: A Comforting Delight
Picture this: it’s a chilly winter evening, and you’re craving a warm and comforting meal that will satisfy your taste buds and soothe your soul. Look no further than the creamy Parmesan Italian sausage ditalini soup. With its rich flavors, velvety texture, and hearty ingredients, this soup is a delightful culinary experience that will transport you to the cozy Italian countryside.
Why You’ll Love This Soup
I make this soup when I want a bowl of pure comfort. The combination of creamy Parmesan, savory Italian sausage, and tender ditalini pasta creates a symphony of flavors that will make your taste buds sing. My family goes crazy for this soup because it’s not only delicious but also incredibly satisfying. It’s the perfect dish to warm you up on a cold day or to enjoy as a wholesome meal.
Ingredients
To create this culinary masterpiece, you’ll need the following ingredients:
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
(Pro tip: If you’re in a hurry, you can substitute the Italian sausage with ground beef or turkey. It will still taste delicious! Also, feel free to experiment with different types of pasta if you can’t find ditalini. Fusilli or macaroni work well too!)
Directions
1. In a large pot, cook the Italian sausage over medium heat until browned. Break it up into small pieces with a spoon as it cooks. Once cooked, remove the sausage from the pot and set it aside.
2. In the same pot, add the diced onion and minced garlic. Sauté them until the onion becomes translucent and fragrant.
3. Pour in the chicken broth and diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
4. Add the cooked Italian sausage back into the pot. Stir in the ditalini pasta, dried basil, and dried oregano. Cook the soup for an additional 10-12 minutes, or until the pasta is tender.
5. Reduce the heat to low and pour in the heavy cream and grated Parmesan cheese. Stir well until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste.
6. Let the soup simmer for a few more minutes to allow all the flavors to come together. (This is where I usually sneak a taste and add a little extra Parmesan if needed!)
7. Remove the pot from the heat and serve the soup hot. Garnish with some additional grated Parmesan cheese and a sprinkle of fresh basil or parsley, if desired.
Notes
Through trial and error, I’ve discovered that using freshly grated Parmesan cheese gives the soup an even more intense and delicious flavor. It’s worth the extra effort!
Variations
I’m always up for experimenting in the kitchen, and this soup is no exception. Here are a few variations I’ve tried:
– Adding a handful of chopped spinach or kale to the soup for an extra dose of nutrients and color.
– Swapping the heavy cream for coconut milk to create a dairy-free version of the soup.
– Adding a splash of red wine to the soup while it simmers for a deeper and richer flavor.
Equipment
While not essential, a good-quality Dutch oven or soup pot will help distribute the heat evenly and prevent any sticking. If you don’t have one, a regular pot will work just fine!
Storage
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Although, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this creamy Parmesan Italian sausage ditalini soup with a slice of crusty bread or a side salad. It’s a complete meal on its own, but a little extra something on the side never hurts!
Pro Tips
– Don’t worry if the soup looks a bit weird at the initial stage when you add the heavy cream and Parmesan cheese. It will come together beautifully as it simmers.
– To save time, you can chop the onion and mince the garlic in advance and store them in the refrigerator until you’re ready to cook.
– I once tried rushing the step of browning the Italian sausage, and it resulted in a less flavorful soup. Take the time to brown it properly, and you’ll be rewarded with a tastier end result!
FAQ
Q: Can I freeze this soup?
A: Absolutely! This soup freezes well. Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Just thaw it in the refrigerator overnight and reheat it on the stovetop when you’re ready to enjoy it again!
Q: Can I use a different type of cheese?
A: While Parmesan cheese adds a distinct flavor to this soup, you can certainly experiment with other cheeses. Sharp cheddar or Gruyere would work well too!
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the Italian sausage and replace it with your favorite plant-based protein, such as crumbled tofu or cooked lentils. You can also add some extra vegetables for added texture and flavor.
Now that you have the recipe for this creamy Parmesan Italian sausage ditalini soup, it’s time to gather your ingredients and get cooking! Enjoy the warmth and comfort that this delightful soup brings, and don’t forget to savor each spoonful. Buon appetito!
CREAMY PARMESAN ITALIAN SAUSAGE DITALINI SOUP
Creamy Parmesan Italian Sausage Ditalini Soup is a rich and velvety dish that combines savory Italian sausage, grated Parmesan cheese, and tender ditalini pasta in a comforting bowl of soup. Perfect for cold winter evenings or anytime you crave a hearty and satisfying meal.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions
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In a large pot, cook the Italian sausage over medium heat until browned. Break it up into small pieces with a spoon as it cooks. Once cooked, remove the sausage from the pot and set it aside.
-
In the same pot, add the diced onion and minced garlic. Sauté them until the onion becomes translucent and fragrant.
-
Pour in the chicken broth and diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
-
Add the cooked Italian sausage back into the pot. Stir in the ditalini pasta, dried basil, and dried oregano. Cook the soup for an additional 10-12 minutes, or until the pasta is tender.
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Reduce the heat to low and pour in the heavy cream and grated Parmesan cheese. Stir well until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste.
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Let the soup simmer for a few more minutes to allow all the flavors to come together.
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Remove the pot from the heat and serve the soup hot. Garnish with additional grated Parmesan cheese and fresh basil or parsley, if desired.