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This Creamy Parmesan Italian Sausage Ditalini Soup combines high-quality Italian sausage with tender pasta and a velvety Parmesan cream broth. Born from cherished family memories, this comforting bowl brings together traditional Italian flavors in a soul-warming way.
Through years of making this soup, I've discovered that toasting the pasta before adding it to the broth and layering the Parmesan in stages creates an unforgettable depth of flavor that elevates this from good to extraordinary.
Essential Ingredients
- Italian sausage (1 pound): Seek quality from local Italian deli
- Ditalini pasta (1 cup): Perfect small shape for soup
- Heavy cream (½ cup): Creates silky texture
- Fresh Parmesan: Must be freshly grated
- Chicken stock (2 quarts): Use high-quality stock
- Fresh garlic and onion: Builds flavor base
Detailed Instructions
- Sausage Preparation
- Heat olive oil in large pot over medium heat, Add sausage, breaking into bite-sized pieces, Brown until perfectly cooked, Remove but keep flavorful bits in pot
- Building the Base
- Sauté diced onion in sausage drippings, Add minced garlic until fragrant, Cook slowly to develop flavor base, Stir in drained diced tomatoes
- Creating the Soup
- Return sausage to pot, Add chicken stock and dried herbs, Bring to gentle simmer, Let flavors meld for 10 minutes
- Finishing Touches
- Add ditalini pasta and cook until tender, Lower heat and stir in heavy cream, Gradually add Parmesan in stages, Season carefully with salt and pepper
- Final Assembly
- Ladle into warmed bowls, Garnish with fresh parsley, Add extra Parmesan if desired, Serve with crusty bread
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This soup has become a treasured family recipe, bringing everyone together around the table with its irresistible aroma and comforting warmth.
Storage Guidelines
Keeps 3 days in refrigerator, Add stock when reheating, Freezes well without pasta, Store Parmesan separately
Final thoughts: This Creamy Parmesan Italian Sausage Ditalini Soup is more than just a meal - it's a bowl of comfort that brings people together. Whether served on a cold winter evening or shared with friends, it never fails to create moments of joy around the dinner table.
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Frequently Asked Questions
- → What is ditalini pasta?
- Ditalini are small, tube-shaped pasta perfect for soups. You can substitute other small pasta shapes like small shells or orzo if needed.
- → Can I make this soup ahead?
- Yes! For best results, prepare the soup without the pasta and store separately. Add cooked pasta when reheating to prevent it from becoming mushy.
- → Can I freeze this soup?
- While you can freeze the base soup, cream-based soups can separate when thawed. If freezing, add the cream and pasta fresh when reheating.
- → What type of Italian sausage works best?
- Both sweet or hot Italian sausage work well - choose based on your spice preference. Make sure to remove the casings before cooking.
- → Can I make this lighter?
- You can substitute half-and-half for the heavy cream, though the soup won't be quite as rich. Use turkey Italian sausage for a leaner option.