Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a hearty and flavorful one-pot meal combining savory Italian sausage, tender ditalini pasta, creamy Parmesan cheese, and fresh greens like spinach or kale. Perfect for a comforting lunch or dinner, this soup boasts a rich texture balanced by fresh herbs for a delicious taste of Italy in every spoonful.
Ingredients
Scale
Sausage and Broth
- 1 lb Italian sausage (sweet or spicy)
- 4 cups vegetable broth
- 1 cup heavy cream
Vegetables and Aromatics
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups spinach or kale, chopped
Pasta and Cheese
- 1 cup ditalini pasta
- 1 cup Parmesan cheese, freshly grated
Garnish
- Fresh herbs (basil and parsley) for garnish
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat and sauté the chopped onion until it becomes soft and translucent. Add the minced garlic and cook for about a minute until fragrant, ensuring not to burn it.
- Cook Italian Sausage: Crumble the Italian sausage into the pot and cook until browned on all sides, stirring occasionally to break it up evenly and cook thoroughly.
- Add Broth and Simmer: Pour in the vegetable broth, scraping the bottom of the pot to loosen any browned bits for added flavor. Bring the mixture to a gentle simmer over medium heat.
- Cook Pasta: Add the ditalini pasta to the simmering broth and cook until al dente, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Parmesan: Reduce the heat to low, then stir in the heavy cream and freshly grated Parmesan cheese. Mix until the cheese has fully melted and the soup becomes smooth and creamy.
- Incorporate Greens and Herbs: Stir in the chopped spinach or kale along with fresh basil and parsley. Cook just until the greens wilt, about 2-3 minutes.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Serve hot and enjoy this comforting Italian classic.
Notes
- You can substitute kale with spinach based on your preference or availability.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- If you prefer a spicier soup, use spicy Italian sausage or add crushed red pepper flakes.
- Freshly grated Parmesan cheese is recommended for the best flavor and meltability.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
