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A warm and comforting Italian sausage soup featuring tender ditalini pasta in a creamy, cheesy Parmesan broth, infused with garlic and thyme.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 lb Italian sausage (sweet or spicy), casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme (or to taste)
  • Salt, to taste
  • Pepper, to taste
  • 1 cup ditalini pasta (or any small pasta shape)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the Italian sausage and crumble it as it cooks. Brown until cooked through and golden, about 5-7 minutes. Remove and set aside.
  3. In the same pot, sauté the diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
  4. Pour in the chicken broth and bring to a gentle boil. Return the sausage to the pot. Stir in dried thyme, salt, and pepper. Simmer for 10 minutes.
  5. Add ditalini pasta and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
  6. Reduce heat to low. Gradually stir in heavy cream and Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.
  7. Sprinkle chopped fresh parsley on top and let soup rest for a few minutes before serving.

Notes

For a spicy kick, add crushed red pepper flakes when sautéing onions and garlic., Add chopped spinach or kale at the end for extra nutrition and color., To keep soup gluten-free, substitute gluten-free pasta for ditalini., For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan., Store leftovers in airtight containers in the fridge up to 3 days or freeze up to 2 months. Reheat gently with a splash of cream if needed.

Nutrition

Find it online: https://mamapantry.com/cozy-up-with-creamy-parmesan-italian-sausage-ditalini-soup/