Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty dish featuring browned Italian sausage, tender ditalini pasta, and a creamy broth enriched with Parmesan cheese and fresh greens. Perfectly seasoned with garlic, onions, and fresh herbs, it offers a rich and satisfying meal that serves six.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (sweet or spicy)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups spinach or kale, chopped
- Fresh herbs (basil and parsley) for garnish
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
Pasta
- 1 cup ditalini pasta
Other
- Olive oil for sautéing
Instructions
- Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Then add the minced garlic and cook until fragrant, about 1-2 minutes.
- Brown the Sausage: Crumble the Italian sausage into the pot and cook, stirring occasionally, until browned and cooked through.
- Add the Broth: Pour in the vegetable broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer.
- Cook the Pasta: Add the ditalini pasta to the simmering broth and cook until al dente, about 8-10 minutes.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese until the soup is smooth and creamy.
- Add Greens and Herbs: Mix in the chopped spinach or kale along with fresh basil and parsley. Cook just until the greens are wilted, about 2-3 minutes.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- You can use either sweet or spicy Italian sausage depending on your preferred heat level.
- Substitute kale for spinach or vice versa according to your taste or availability.
- For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated options.
- If you prefer a lower-fat version, substitute half-and-half for heavy cream or use a lighter cheese.
- Make sure to cook the pasta until just al dente to avoid overcooking once the cream is added.
