Creamy Italian Sausage Soup

This Velvety Ditalini and Italian Sausage Soup with Parmesan combines hearty flavors and soothing elements. Featuring robust Italian sausage, smooth Parmesan, and bite-sized pasta, it's just what you need for those chilly evenings when something warming and filling hits the spot. Before we cook, let's grab everything we'll need for this tasty soup.

What You'll Need

• Italian Sausage: Brings a deep, meaty taste to your soup. Take off the casings so it breaks up nicely while cooking.
• Olive Oil: Needed for cooking your meat and adding a subtle taste.
• Onion: Chopped onion creates a sweet foundation for the flavors.
• Garlic: Finely chopped garlic kicks up the savory notes.
• Diced Tomatoes: Gives a bit of tang and richness to cut through the creaminess.
• Chicken Broth: Makes up the main liquid, adding a nice poultry flavor.
• Heavy Cream: Turns your soup indulgently thick and smooth.
• Ditalini Pasta: Tiny pasta tubes like ditalini or elbows bulk up the soup without taking over.
• Parmesan Cheese: Grated Parmesan dissolves into the broth, making it thick and cheesy.
• Dried Basil and Oregano: These seasonings add Italian flair, boosting the meat and tomato flavors.
• Salt and Pepper: Add to your liking for proper seasoning.
• Fresh Parsley: Sprinkled on top for a pop of color and freshness.

How To Make It

Step 1:

Warm olive oil in a big pot over medium heat. Toss in the Italian sausage, breaking it into chunks as it cooks until it's fully browned. Scoop out the cooked meat and put it aside for later.

Step 2:

Using the same pot with those tasty meat drippings, throw in your chopped onion and garlic. Cook them for about 3-4 minutes until the onion looks clear and smells good.

Step 3:

Pour in the drained tomatoes, chicken broth, basil, and oregano. Give everything a good stir and let it come to a bubbling boil.

Step 4:

Drop your pasta into the boiling mix and let it cook until it's just tender but still firm, around 8-10 minutes. Stir now and then so it doesn't clump together.

Step 5:

Turn down the heat to medium-low. Pour in your heavy cream and sprinkle in the Parmesan cheese, letting it slowly melt and thicken your soup.

Step 6:

Put the cooked sausage back in the pot and mix it all together. Add salt and pepper how you like it, tasting as you go.

Step 7:

Scoop the soup into bowls, top with some chopped parsley, and enjoy this comforting meal while it's hot.

Enjoy Now or Later

Dish up this soup steaming hot with a sprinkle of fresh parsley on top. It tastes amazing with some crusty bread or cheesy garlic toast for dunking. Got leftovers? Keep them in the fridge in a sealed container for up to 3 days. When warming it up, do it slowly on the stove and maybe add a splash of broth or cream if it's gotten too thick. Want to freeze some? Don't add the pasta before freezing or it'll get mushy. Freeze just the soup base for up to 2 months and cook fresh pasta when you're ready to eat.

Quick Tricks

Want it spicy? Go for hot Italian sausage instead or throw in some red pepper flakes with the garlic. Don't have ditalini? Any small pasta works fine - try tiny shells or elbows. Looking for something lighter? Use half-and-half instead of heavy cream, though it won't be quite as rich. Toss in a handful of spinach or kale right at the end for extra color and some veggies.

Pro Chef Advice

Chef Marco says: "Always grate your own Parmesan - the stuff in bags just doesn't melt right." Chef Laura tells her students: "Make sure you really brown that sausage - those little crispy bits left in the pot make the soup taste way better." Chef Antonio suggests: "Let everything bubble together after adding your cream and cheese so all those flavors can get friendly with each other."