Description
A hearty and creamy Italian soup made with savory sausage, tender ditalini pasta, and a rich parmesan cheese broth, perfect for a comforting meal.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 cup ditalini pasta
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart, until browned.
- Add diced onions and sauté until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add ditalini pasta and cook until al dente, stirring occasionally.
- Reduce heat to low, stir in heavy cream and Parmesan cheese until soup is thick and creamy.
- Season with salt, pepper, and red pepper flakes if using.
- Garnish with freshly chopped parsley before serving.
Notes
- Swap ditalini with small shells or elbow macaroni as needed.
- Add spinach or kale at the end for extra veggies.
- Use half-and-half for a lighter version.
- Store leftovers in the fridge for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
