Creamy Parmesan Italian Sausage Soup
Introduction
There’s something incredibly comforting about a warm bowl of soup, especially when it’s brimming with flavor and heartiness. This Italian sausage and ditalini pasta soup is like a warm hug on a chilly evening—it’s rich and creamy with just the right amount of spice. Plus, it’s easy enough to whip up even when you’re juggling a million things. I’ve had my fair share of “oops” moments—not finding the right measuring cup, spilling things, or realizing I forgot to buy cream. But you know what? Those are just part of the joy of cooking! So, let’s dive into this delightful recipe that’ll make your kitchen smell amazing.
Detailed Ingredients with measures
– 1 tablespoon olive oil
– 1 pound Italian sausage, casings removed
– 1 small onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 (14.5 ounce) can diced tomatoes with juice
– 1 teaspoon Italian seasoning
– 1/2 teaspoon crushed red pepper flakes (optional)
– Salt and black pepper, to taste
– 1 1/2 cups ditalini pasta
– Fresh parsley, chopped, for garnish
Prep Time
Let’s talk prep time. You might think a creamy soup like this takes ages to get ready, but it’s only about 10 minutes! Just enough time to curse the onion for making you cry, am I right?
Cook Time, Total Time, Yield
Now, for the cooking part. It will take roughly 30 minutes of your life—30 glorious minutes! You’ll end up with about 6 hearty servings. Perfect for leftovers (if you don’t devour it all at once)!
So, here’s how it all comes together.
First, you’ll heat up the olive oil in a big pot. Toss in that Italian sausage, letting it brown beautifully while you break it apart. You want it to get all delicious! Once it’s out, the subtle sweetness from the onion will hit you; cook it nicely, then add in the aromatic garlic.
Now comes the fun part: you’re pouring in the chicken broth and water, scraping the bottom to scoop up all those tasty bits. Toss in your diced tomatoes, seasoning, salt, and a kick of crushed red pepper if you’re feeling spicy. Bring it all to a boil, then add the ditalini pasta and let it cook to perfection.
When it’s almost done, lower the heat down and stir in the cream, sausage, and cheese until everything melds into a creamy dream. Adjust with salt and pepper as needed, and if things get too thick, just add a splash of water!
Garnish with fresh parsley, and there you have it: pure comfort in a bowl. Enjoy!
Detailed Directions and Instructions
Step 1: Sauté the Sausage
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the Italian sausage (make sure it’s all crumbled up!) and cook it while breaking it apart with a spoon. This should take about 5-7 minutes. You want it to be nicely browned and fully cooked. Once done, remove the sausage from the pot and set it aside. Don’t worry if the bottom of the pot has some browned bits—that’s all flavor!
Step 2: Cook the Aromatics
In the same pot, toss in the diced onion. Cook it for about 3-4 minutes until it softens up. Then add the minced garlic and cook it for another minute. Just until it gets all fragrant and makes your kitchen smell amazing—try not to eat it all at this point!
Step 3: Combine the Broth and Tomatoes
Pour in the chicken broth and water. Make sure to scrape the bottom of the pot to release any of those tasty browned bits. Next, add in the diced tomatoes with their juices, Italian seasoning, and the optional crushed red pepper flakes if you like a little heat. Season it all with salt and black pepper to taste. Bring this flavorful mixture to a boil.
Step 4: Add the Pasta
Once boiling, add the ditalini pasta. Cook according to the package instructions, which should be around 8-10 minutes for that perfect al dente texture. Just keep an eye on it so it doesn’t turn mushy—nobody wants that.
Step 5: Make it Creamy
Lower the heat and stir in the heavy cream, cooked sausage, and grated Parmesan cheese. Stir until everything is combined and the cheese has melted. The soup should look creamy and delicious by now! Adjust the seasoning with a bit more salt and pepper if needed—I always taste as I go.
Step 6: Serve and Garnish
Serve this hearty soup hot, making sure to ladle it into bowls generously. Don’t forget to garnish with fresh chopped parsley on top for a pop of color and flavor.
Notes
Serving Suggestions
This soup is perfect on its own, but it goes wonderfully with some crusty bread for dipping!
Storing Leftovers
If you have leftovers (which I doubt, but just in case!), store them in an airtight container in the fridge for up to 3 days. You may need to add a splash more broth when reheating since pasta tends to soak up liquid.
Customization Options
Feel free to swap out the ditalini for your favorite pasta shape, or add in some veggies like spinach or kale for an extra boost!
Spice Level
Adjust the crushed red pepper flakes based on your heat preference. You can always add more later but can’t take it out once it’s in!
Cook techniques
Sautéing sausage
Start by heating olive oil in your pot over medium heat. Toss in the sausage, breaking it up nice and chunky with a spoon—that way it cooks evenly and gets those golden brown bits that give the soup a ton of flavor. Don’t rush it; letting the sausage brown properly takes about 5 to 7 minutes. If you rush, you’ll miss out on that deep, savory goodness!
Softening onions and garlic
After you scoop out the cooked sausage (don’t skip this, trust me), you use the same pot to cook your onions. This step’s crucial because those softened onions build a sweet, mellow base. Keep the heat moderate and stir them for 3 to 4 minutes till they’re translucent, not browned. Then toss in the garlic just for the last minute—garlic burns fast and gets bitter, so keep an eye on it!
Deglazing the pot
Once your onions and garlic are smelling like heaven, pour in the broth and water. Scrape the pot’s bottom with your spoon to lift all those delicious browned bits—this is magic flavor right here! It’s a neat little kitchen move that makes your soup taste like you spent hours simmering it.
Simmering pasta perfectly
Add the ditalini pasta straight into the boiling broth mix. Keep the heat steady and cook according to the package—usually about 8 to 10 minutes—until al dente. Pro tip: stir occasionally so pasta doesn’t clump or stick to the bottom. Overcooking pasta is a rookie mistake here; you want a bit of bite for texture.
Creating creamy richness
Turn the heat down low before adding heavy cream, cheese, and sausage back into the pot. Stir gently until the Parmesan melts and the soup turns silky and creamy. Don’t rush or crank the heat too high here or your cream might separate or scorch, leaving a less-than-smooth texture. This step just wraps everything up in cozy, warm goodness.
FAQ
Can I use a different type of sausage?
Absolutely! Italian sausage works awesome for flavor, but feel free to swap with breakfast sausage, chorizo, or even turkey sausage if you want it lighter. Just remember, different sausages have different fat content, so watch how much oil you add.
What if I don’t have ditalini pasta?
No worries! You can use any small pasta like elbow macaroni, small shells, or even broken spaghetti. Just adjust cooking time since pasta sizes vary.
How can I make this soup spicier?
Crushed red pepper flakes are your friend here. Add more if you like heat, or toss in a dash of hot sauce. Just add gradually and taste as you go—you don’t want to overwhelm the dish.
Can I prepare this soup ahead of time?
You can make it a day ahead, which actually helps the flavors meld nicely. When reheating, do it gently on low heat to avoid separating the cream or overcooking the pasta. You might want to add a splash of broth to loosen it up.
How do I prevent the soup from becoming too thick after refrigerated?
Pasta tends to soak up liquid as it rests, so the soup may thicken. Before serving leftovers, just stir in a bit of warm chicken broth or water while reheating to get it back to the perfect creamy consistency.
Can I freeze this soup?
I’d say it’s better fresh. The cream and pasta don’t freeze super well together—they can turn grainy or mushy. If you really want to freeze, try leaving out the cream and pasta, adding them fresh when you reheat.
Conclusion
This creamy Italian sausage soup is a delightful way to warm your soul on a chilly evening. The combination of flavors, from the savory sausage to the richness of heavy cream and Parmesan, creates a comforting bowl that feels like a hug. The ditalini pasta adds just enough chew, making every bite satisfying. Don’t forget to garnish with fresh parsley – it brightens up the dish and your mood! This is one of those recipes that feels special without being overly fussy. Sometimes, the simplest meals become the most cherished, gathering friends and family around the table, sharing stories and laughter over comforting bowls of goodness.
And hey, if your pasta goes a little mushy because you lost track of time while checking your phone (guilty!), no worries! Just embrace the moment and call it a creamy casserole instead. It’s all about enjoying the journey of cooking, and let’s be real—kitchen quirks often lead to the best stories.
More recipe suggestions and combinations
Sausage and Kale Soup
Swap out some of the heavy cream for coconut milk and toss in fresh kale for a pop of color and nutrition. The combination of sausage and hearty greens is a match made in heaven!
Tomato Basil Pasta
Use the same base but leave out the sausage. Add fresh basil and a splash of balsamic vinegar for a fresh and zesty pasta dish that’s perfect for lighter lunches.
Spicy Sausage and Spinach Risotto
Turn your soup into a risotto by making it creamy and rich with arborio rice, stirring constantly until it’s velvety. Toss in some spinach for extra flair!
Italian Sausage Stuffed Peppers
Mix cooked sausage with rice, tomatoes, and herbs, stuff them into bell peppers, and bake until soft. Serve with the same creamy sauce drizzled on top for a delicious twist!
Chicken and Sausage Skillet
Repurpose this great base into a skillet meal! Brown chicken thighs along with the sausage, then cook with tomatoes, garlic, and spices. Serve over the ditalini pasta for a hearty one-pan dinner.
Vegetable Minestrone
Make a vegetarian version of your soup by omitting the sausage and adding beans, zucchini, and any seasonal veggies you have on hand. It’s a great way to clean out the fridge while still enjoying that creamy goodness!
So, gather your loved ones, throw on an apron, and enjoy the beautiful chaos of cooking!
