Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a one-pot recipe that combines spicy Italian sausage, tender pasta, and a velvety Parmesan cream base. Perfect for weeknight dinners or cozy gatherings, this hearty soup is comfort food at its finest!
Ingredients
Scale
- 1 onion, finely minced
- 3 cloves garlic, minced
- 1/2 tsp fennel seeds
- 1 tsp dried rosemary (or 1 fresh sprig)
- 6 cups chicken stock
- 1 28 oz can crushed tomatoes
- 8 oz ditalini pasta (or macaroni pasta)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup Parmesan cheese, freshly grated
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 lb spicy Italian sausage
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat. Add minced onion and Italian sausage. Sauté for 5–7 minutes, breaking up the sausage as it browns.
- Stir in the minced garlic, fennel seeds, rosemary, oregano, and basil. Cook for 1–2 minutes until fragrant.
- Pour in the chicken stock and crushed tomatoes. Stir well and bring to a boil.
- Add ditalini pasta, reduce heat, and simmer until the pasta is al dente (8–10 minutes).
- Lower the heat and stir in heavy cream, cream cheese, and Parmesan. Stir until the cheeses are melted and the soup is creamy.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with extra Parmesan and paired with bread or salad.
Notes
- For extra veggies, add spinach or kale during the last few minutes of cooking.
- To store, refrigerate in an airtight container for up to 3–4 days or freeze for up to 2 months.
- Reheat gently to preserve the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg