Description
This soup is a hearty, comforting meal. It’s made with Italian sausage, ditalini pasta, and a creamy parmesan broth. It’s a great homemade dinner for cold days.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy), crumbled
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup ditalini pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the crumbled Italian sausage and cook for 5-7 minutes until browned. Remove excess fat if necessary.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables are softened.
- Stir in the chicken broth, diced tomatoes, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer.
- Add the ditalini pasta and cook for 8-10 minutes, or until the pasta is tender.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the soup is creamy and well-combined. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Americans