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- 1 tablespoon olive oil - 1 pound Italian sausage (sweet or spicy) - 1 medium onion, finely diced - 3 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 stalks celery, diced - 6 cups chicken broth - 1 cup ditalini pasta - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper - Fresh parsley, finely chopped Choose high-quality ingredients to enhance flavor. Look for fresh vegetables, firm sausage, and good broth. Freshly grated Parmesan adds a rich taste. Opt for low-sodium chicken broth for better control of salt. For gluten-free versions, use gluten-free pasta or rice. For a vegetarian option, swap sausage with plant-based meat or mushrooms. You can use vegetable broth instead of chicken broth. Swap heavy cream for coconut milk or cashew cream for a dairy-free choice. {{ingredient_image_2}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add one pound of Italian sausage, breaking it apart with a wooden spoon. Cook this for about 5 to 7 minutes. Stir often until it turns brown and is fully cooked. Next, add in one finely diced onion, three minced garlic cloves, three diced carrots, and two diced celery stalks. Sauté this mix for about 5 minutes. You want the veggies to become tender and fragrant. Now, pour in 6 cups of chicken broth and turn up the heat. Bring the mix to a rolling boil. Once boiling, toss in 1 cup of ditalini pasta and reduce the heat to medium. Cook the pasta according to the package directions, usually about 8 to 10 minutes. Stir occasionally to stop it from sticking. After your pasta is cooked, lower the heat again. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix well until the cheese melts into the soup and makes it creamy. If it’s too thick, add a bit more broth or water. Season the soup with 1 teaspoon of dried thyme, 1 teaspoon of oregano, and salt and pepper to taste. Let it simmer for an extra 5 minutes to blend all the flavors. Finally, take the pot off the heat. Serve each bowl with a sprinkle of chopped parsley for a fresh touch. - Heat olive oil on medium heat. - Cook the sausage for 5 to 7 minutes. - Sauté the veggies for about 5 minutes. - Boil the broth and pasta for 8 to 10 minutes. - Simmer the soup with seasonings and cream for 5 minutes. - Large heavy-bottomed pot - Wooden spoon for stirring - Measuring cups and spoons - Knife and cutting board for chopping - Ladle for serving the soup To make Creamy Parmesan Sausage Ditalini Soup shine, use fresh ingredients. Fresh herbs, like thyme and parsley, bring bright flavors. Choose high-quality Parmesan cheese for a rich taste. Sauté the sausage until it’s browned, adding depth to the soup. Stir often to let the vegetables cook evenly. Each step builds layers of flavor in your dish. For a creamy soup, add the heavy cream after cooking the pasta. This keeps the cream from curdling. If it gets too thick, add extra chicken broth or water. For a silkier texture, blend a small portion of the soup and stir it back in. This adds body while keeping some chunks for texture. Avoid cooking the pasta too long. You want it al dente, which means it should still have a slight bite. If you overcook it, the pasta can turn mushy. Another mistake is not seasoning enough. Tasting as you cook is key. Adjust salt and pepper to enhance the flavors. Lastly, don’t skip the final simmer. This melds all the flavors together, making the soup truly delicious. Pro Tips Use Quality Ingredients: Always choose high-quality Italian sausage and fresh herbs for the best flavor in your soup. Adjust Thickness: If your soup is too thick after adding cream, simply add a bit more chicken broth or water to achieve your desired consistency. Perfectly Cooked Pasta: To prevent mushy pasta, cook the ditalini just until al dente before adding the cream; it will continue to cook slightly in the soup. Enhance with Toppings: For added flavor and visual appeal, consider topping each bowl with extra Parmesan and a drizzle of olive oil before serving. {{image_4}} Sausage can change the whole taste of your soup. I love using Italian sausage, either sweet or spicy. Sweet sausage gives a mild flavor. Spicy sausage adds a kick that wakes up your taste buds. You can also try other types, like chorizo for a smoky touch. Chicken or turkey sausage works too for a leaner choice. Each type gives a unique flavor profile and can change how rich the soup feels. Feel free to add more veggies to your soup. Spinach or kale can boost nutrition and color. You can swap the carrots or celery for zucchini or bell peppers. Each veggie adds different flavors and textures. If you want a heartier soup, try adding potatoes or corn. You can even toss in some beans for extra protein. The options are endless, so mix and match to find your favorite blend. If you want a lighter soup, use half-and-half or a lower-fat cream. You can also replace heavy cream with coconut milk for a dairy-free option. For dairy-free cheese, try nutritional yeast or vegan cheese. This gives a cheesy flavor without the cream. You can still keep it rich and tasty while making it fit your dietary needs. Don’t be afraid to experiment! To keep your soup fresh, let it cool first. Divide it into smaller containers. Use airtight containers for the best results. Label each container with the date. Store it in the fridge for up to three days. For longer storage, consider freezing it. For freezing, use freezer-safe containers. Leave some space at the top. This allows the soup to expand as it freezes. When you want to eat it, take it out of the freezer. Place it in the fridge overnight to thaw. If you're in a hurry, you can thaw it in the microwave. Make sure to stir often for even thawing. Reheat your soup on the stove for the best taste. Pour it into a pot and warm it over low heat. Stir often to prevent sticking. If the soup is too thick, add a bit of broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the flavor and texture just right. Yes, you can! Other small pasta shapes work well. Try elbow macaroni or small shells. Just make sure to adjust the cooking time based on the pasta. If you pick a larger shape, cook it a bit longer. Remember, the goal is tender pasta that blends well with the soup. To add spice, use spicy Italian sausage. You can also add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. You can always add more spice, but it's hard to take it out. Enjoy a warm kick with each spoonful! This soup pairs great with crusty bread. A nice slice of sourdough or a warm baguette works well. You can also serve a simple salad with a light dressing on the side. These options balance the soup's creaminess and make for a complete meal. Enjoy! This blog post provided a complete guide to making Creamy Parmesan Sausage Ditalini Soup. We discussed key ingredients, cooking steps, and tips for great flavor. I shared ways to tailor the soup for dietary needs and how to store it well. In conclusion, with the right ingredients and steps, you can craft a warm bowl of happiness. Enjoy the cooking process and make this soup your own!

Decadent Creamy Parmesan Sausage Ditalini Soup

A rich and creamy soup featuring Italian sausage, ditalini pasta, and Parmesan cheese, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cups chicken broth
  • 1 cup ditalini pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the Italian sausage and break it apart with a wooden spoon. Cook, stirring frequently, until the sausage is browned and cooked through, approximately 5 to 7 minutes.
  • Next, add the finely diced onion, minced garlic, peeled and diced carrots, and diced celery to the pot. Sauté the mixture for about 5 minutes, or until the vegetables are tender and fragrant.
  • Pour in the chicken broth and increase the heat to high, bringing the mixture to a rolling boil. Once boiling, add the ditalini pasta and reduce the heat to medium. Cook according to the package instructions until the pasta is al dente, usually about 8 to 10 minutes.
  • After the pasta is cooked to your liking, lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts into the soup.
  • Season with the dried thyme, oregano, salt, and freshly ground black pepper to taste. Allow the soup to simmer gently for an additional 5 minutes.
  • Remove the pot from heat. Garnish each bowl with a sprinkle of freshly chopped parsley before serving.

Notes

For a richer flavor, use freshly grated Parmesan cheese and serve with crusty bread.
Keyword comfort food, creamy, Italian, parmesan, soup