Description
A hearty, rich, and creamy soup perfect for chilly evenings, packed with Italian sausage, ditalini pasta, and fresh veggies.
Ingredients
Scale
- 1 pound Italian sausage
- 1 cup ditalini pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil. Once warm, add the Italian sausage. Cook until browned, breaking it apart with a spoon, which usually takes about 5-7 minutes.
- Stir in the diced onion, carrots, and celery. Sauté these veggies for about 5 minutes, or until they’re softened and just starting to brown.
- Toss in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and diced tomatoes. Stir well to incorporate all the flavors. Bring the mixture to a gentle boil.
- Add the ditalini pasta. Reduce the heat to medium-low and let it simmer for about 10 minutes, or until the pasta is al dente.
- Stir in the heavy cream and grated Parmesan cheese. Mix until everything is nicely combined and creamy. Season generously with salt, pepper, oregano, and basil.
- Serve the soup hot, garnished with freshly chopped parsley if desired.
Notes
For a lighter version, use turkey sausage or low-fat milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg