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This velvety Italian Sausage Ditalini Soup with Parmesan cream blends premium sausage with soft pasta in a smooth, rich broth. Stemming from treasured family traditions, this soothing dish unites classic Italian tastes in a heartwarming way.
After making this soup countless times, I've found that browning the pasta before it goes in the soup and adding Parmesan in multiple steps creates an amazing richness that turns this from pretty good to absolutely memorable.
Key Components
- Italian sausage (1 pound): Try to get it from a neighborhood Italian shop
- Ditalini pasta (1 cup): Tiny shape that works great in soups
- Heavy cream (½ cup): Gives that smooth feeling
- Fresh Parmesan: Don't use pre-grated stuff
- Chicken stock (2 quarts): Pick a good brand
- Fresh garlic and onion: Makes the taste foundation
Step-by-Step Process
- Cooking the Sausage
- Pour olive oil into big pot on medium heat, Break sausage into small chunks while cooking, Cook until nicely browned, Set aside but leave the tasty bits in pot
- Making the Foundation
- Cook chopped onion in the leftover sausage oil, Throw in chopped garlic until you can smell it, Take your time cooking to build flavors, Mix in tomatoes after draining them
- Putting It Together
- Put sausage back in the pot, Pour in chicken stock and add dried herbs, Heat until it bubbles gently, Let everything mix together for 10 minutes
- Last Steps
- Drop in ditalini and cook until soft, Turn down heat and pour in heavy cream, Slowly sprinkle in Parmesan bit by bit, Add salt and pepper to taste
- Serving Time
- Pour into warm bowls, Sprinkle with chopped parsley, Add more Parmesan if you want, Enjoy with some crusty bread
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This soup has turned into our family favorite, always bringing us together with its amazing smell and comforting goodness.
Keeping It Fresh
Stays good for 3 days in the fridge, Pour in more stock when warming up, Can be frozen if pasta is left out, Keep cheese separate for storage
To wrap up: This velvety Italian Sausage Ditalini Soup with Parmesan isn't just food - it's comfort in a bowl that brings folks together. Served on a frosty evening or shared with buddies, it always creates happy moments around the table.
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Frequently Asked Questions
- → What is ditalini pasta?
- Ditalini are tiny, tube-like pasta often used in soups. You can switch it out for small shells or orzo if that's what you have.
- → Can this soup be prepped ahead?
- Sure! Just keep the pasta and soup separate while storing, then mix them when warming it to keep the pasta from getting mushy.
- → Is it possible to freeze this dish?
- You can freeze most of it, but creamy soups might separate when thawed. Add the cream and pasta fresh during reheating for the best result.
- → What type of sausage should I use?
- Both hot or mild Italian sausage work well. Go with the one that matches your spice level and be sure to remove the casings first.
- → Can I make this dish lighter?
- For a less heavy version, swap heavy cream with half-and-half and use turkey sausage for a leaner twist.