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A rich, comforting one-pot soup with Italian sausage, tender ditalini pasta, and a silky Parmesan cream broth.

Creamy Parmesan Italian Sausage Ditalini Soup

A rich, comforting one-pot soup with Italian sausage, tender ditalini pasta, and a silky Parmesan cream broth.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 8 cups chicken broth
  • 1 cup ditalini pasta
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Cheese grater

Method
 

  1. Brown sausage in olive oil; remove and set aside.
  2. Sauté onion until soft; add garlic and herbs.
  3. Add tomatoes and broth; return sausage and simmer 15 minutes.
  4. Stir in ditalini and cook until al dente.
  5. Lower heat, stir in cream, remove from heat, and add Parmesan.
  6. Season and serve warm.

Notes

Use freshly grated Parmesan for best texture.
Avoid boiling after adding cheese.
Add extra broth when reheating if soup thickens.
Freeze without pasta or cream for best results.