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This velvety Ditalini soup with Italian sausage and Parmesan brings together small pasta and rich cream broth in one comforting dish. It's a family favorite that wraps you in traditional Italian warmth and flavor with every spoonful.
I've tweaked this soup countless times and found two game-changing tricks: first, slightly browning the pasta before it hits the liquid, and second, adding the Parmesan in smaller amounts throughout cooking. These little changes take it from just good to absolutely unforgettable.
Key Components
- Italian sausage (1 pound): Try to get yours from a small Italian market
- Ditalini pasta (1 cup): These tiny tubes are just right
- Heavy cream (½ cup): Gives that smooth, luxurious feel
- Fresh Parmesan: Don't even think about pre-grated
- Chicken stock (2 quarts): The better your stock, the better your soup
- Fresh garlic and onion: They start the flavor party
Step-by-Step Process
- Sausage Preparation
- Pour olive oil into a big pot over medium heat, Crumble sausage into small chunks as you cook it, Get it nicely browned all over, Set aside but leave those tasty bits in the pot
- Building the Base
- Toss chopped onion into those sausage drippings, Throw in the minced garlic when onions soften, Don't rush this part - let flavors develop, Mix in those drained tomato chunks
- Creating the Soup
- Put sausage back into the pot, Pour in your chicken stock and sprinkle herbs, Let it bubble gently, Give everything about 10 minutes to get friendly
- Finishing Touches
- Drop in the pasta and cook till soft, Turn down the heat before stirring in cream, Sprinkle Parmesan bit by bit as you go, Add salt and pepper to your taste
- Final Assembly
- Pour into warm bowls, Sprinkle with chopped parsley, Add a bit more cheese if you want, Grab some crusty bread on the side
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This soup has become our go-to comfort food, drawing everyone to the table with its amazing smell and heartwarming goodness.
Keeping It Fresh
Good for 3 days in the fridge, Add more broth when warming up, Freeze without the pasta if you want, Keep cheese separate for storage
In closing: This Italian sausage and Parmesan ditalini soup isn't just food - it's pure comfort in a bowl. Share it on cold nights or with good friends, and watch how it brings smiles around your table every single time.
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Frequently Asked Questions
- → What kind of pasta is ditalini?
- Ditalini is small, tube-shaped pasta that's great for soups. Swap it with orzo or tiny shells if you'd like.
- → Can I prep the soup early?
- Absolutely! To keep pasta from getting soggy, cook it separately and combine when reheating.
- → Is this soup freezer-friendly?
- The base freezes fine, but dairy might separate. Add cream and noodles freshly when reheating for the best taste.
- → Which Italian sausage works best?
- Use either sweet or spicy based on your taste. Be sure to remove the sausage casings first.
- → How can I make this soup lighter?
- Swap heavy cream with half-and-half for a lighter option, or try turkey sausage for a lean protein alternative.