Step-by-step instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks until browned. Once done, remove the sausage from the pot and set it aside.
- In the same pot, add the diced onion and minced garlic. Sauté them until the onion turns translucent, about 3–4 minutes.
- Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring this mixture to a boil.
- Add the pasta to the boiling broth and cook until al dente, approximately 8–10 minutes.
- Lower the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
- Return the cooked sausage to the pot, mixing it back in with the soup. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy this hearty Italian-inspired meal!
Best ways to enjoy it
For a truly delightful experience, serve your Creamy Parmesan Italian Sausage Ditalini Soup with some crusty bread or garlic bread on the side. A simple green salad dressed with vinaigrette allows the richness of the soup to shine even more. If you’re feeling adventurous, add a sprinkle of red pepper flakes for a bit of heat or drizzle some extra parmesan on top just before serving—everyone loves that extra cheesy touch!
How to store
To keep your Creamy Parmesan Italian Sausage Ditalini Soup fresh for later, let it cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the soup for up to 3 months. Just remember to leave out the pasta if you’re freezing it; this will prevent it from becoming mushy when reheated. Always follow proper food safety guidelines, ensuring reheated food reaches at least 165°F.
Helpful cooking tips
For extra depth of flavor, consider adding a splash of white wine to deglaze the pot after browning the sausage—this adds a lovely acidity that balances the creaminess. If you want to make it a little healthier, toss in some fresh spinach or kale in the last few minutes of cooking for added nutrients. Also, make sure to taste your soup before serving; adjusting salt and pepper at the end can take it to the next level.
Creative twists
Feel like mixing things up? Try adding some cooked mushrooms for an earthy flavor or swap out the sausage for a spicy chorizo for a different personality. You can also play with the type of cheese; mozzarella or sharp cheddar can provide a fun twist. For a vegan version, use plant-based sausage and replace the cream with coconut milk, which offers a delightful creaminess too.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully, making it perfect for meal prep. Just follow the storage tips above for freshness.
What can I substitute for heavy cream?
You can use half-and-half for a lighter version or even coconut milk for a dairy-free option—just note that this may slightly alter the final flavor.
How do I ensure the pasta doesn’t get mushy?
To avoid mushy pasta, cook it until just al dente, and if necessary, store the soup separately from the pasta and combine just before serving.
