Description
A rich, velvety soup with Italian sausage, ditalini pasta, and a creamy parmesan-infused broth. Perfect for a comforting meal!
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 cup ditalini pasta
- 4 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Fresh parsley for garnish
- Extra parmesan cheese for topping
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the Italian sausage, breaking it apart as it cooks, until browned.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Pour in the chicken broth and diced tomatoes, stirring well. Add dried basil, oregano, salt, and black pepper.
- Bring the soup to a simmer and cook for 10 minutes to develop flavors.
- Reduce heat to low and stir in the heavy cream and grated parmesan cheese, mixing until melted and smooth.
- Let the soup simmer for another 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh parsley and extra parmesan cheese.
Notes
For best results, use freshly grated parmesan and cook pasta separately if storing leftovers to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Italian sausage soup, creamy soup, parmesan soup, ditalini soup