Hey there! So, last week I found myself staring at a pack of Italian sausage and a bag of ditalini pasta, wondering what on earth I could whip together for dinner. After some rummaging through the pantry (and a little bit of googling), I came up with this Creamy Parmesan Italian Sausage Ditalini Soup. And let me tell you, it’s become an instant family hit. You know that feeling when everyone goes quiet at the table because they’re too busy eating? Yeah, that happened.
Why You’ll Love This
I usually make this soup when the weather turns a bit nippy or when I need something that feels like a warm hug. My family goes crazy for it because it’s rich and hearty, yet surprisingly simple to make. Plus, it’s one of those dishes where the leftovers taste even better the next day (if there are any!).
What You’ll Need
- 1 pound Italian sausage (I sometimes use turkey sausage if I’m aiming for healthier vibes)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or veggie broth if you’re out, no worries)
- 1 cup heavy cream (half-and-half works too)
- 1 cup ditalini pasta (elbow macaroni is a good substitute)
- 1 cup Parmesan cheese, grated (my grandmother insists on the real deal, but you do you)
- Salt and pepper, to taste
- Optional: A pinch of red pepper flakes (for those who like a bit of heat)
How to Make It
- In a large pot, brown the sausage over medium heat. Break it up with a spoon as it cooks. This is where I usually sneak a taste—quality control, right?
- Add the onion and garlic to the pot, and sauté until they’re nice and fragrant. Don’t worry if it looks a bit weird at this stage—it always does!
- Pour in the chicken broth and bring it to a gentle simmer. Add the pasta and cook until it’s al dente. Actually, I find it works better if you keep a little bite in the pasta.
- Stir in the heavy cream and Parmesan. Let it simmer for a few more minutes until it’s creamy and delicious. (I dare you not to sneak another taste!)
- Season with salt, pepper, and a sprinkle of red pepper flakes if you’re feeling adventurous.
Notes from My Kitchen
Once, I tried using pre-packaged shredded Parmesan, and it just didn’t melt as well. Stick with fresh if you can. And if you find the soup too thick, just add a splash more broth or cream.
Variations I’ve Tried
I once swapped the ditalini for tortellini—it was good, but a bit too much pasta for my liking. Adding spinach at the end has been a winner though; it gives a nice pop of color.
Tools You Might Need
A big pot is essential, but if you don’t have one, use a deep skillet and just watch for spills. Trust me, I’ve learned the hard way!
Storing This Yummy Soup
This soup keeps in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Servin’ It Up
We usually enjoy this with a crusty baguette and a side salad. My son loves dunking his bread into the soup, and I think it’s a great tradition.
Pro Tips
Once, I tried rushing the pasta cooking step and regretted it. The pasta turned mushy, so resist the urge to crank up the heat.
You Asked, I Answered
Q: Can I make this soup ahead of time?
Absolutely! Just keep the pasta separate until you’re ready to serve.
Q: What if I don’t have Parmesan?
No worries—Pecorino Romano or even Asiago can work in a pinch.
Q: Is there a way to make it dairy-free?
Sure thing! Try using coconut milk and nutritional yeast, though the flavor will be a bit different.