Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty meal perfect for any season. Featuring savory Italian sausage, tender ditalini pasta, and a rich blend of heavy cream and freshly grated Parmesan, this soup combines robust flavors with nutritious greens like spinach or kale. Garnished with fresh basil and parsley, it delivers a delightful Italian-inspired taste that’s easy to prepare on the stovetop.
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
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
Pasta
- 1 cup ditalini pasta
Garnish
- Fresh herbs: basil and parsley for garnish
- Olive oil (for sautéing)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook Sausage: Crumble the Italian sausage into the pot and cook, stirring occasionally, until browned and cooked through, approximately 7-8 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to add flavor. Bring the mixture to a gentle simmer.
- Cook Pasta: Add the ditalini pasta to the simmering broth. Cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts completely and the soup turns creamy and smooth.
- Incorporate Greens and Herbs: Mix in the chopped spinach or kale along with fresh basil and parsley. Stir until the greens are wilted, about 2-3 minutes.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh herbs if desired. Serve hot.
Notes
- You can substitute kale with spinach for a milder flavor or use a mix of both greens.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Adjust the level of spiciness by choosing sweet or spicy Italian sausage based on your preference.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- To make this soup gluten-free, substitute ditalini pasta with a gluten-free pasta alternative.
