Description
A creamy and savory soup featuring Italian sausage and ditalini pasta, perfect for a comforting meal.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken stock
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup ditalini pasta
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, about 5-7 minutes, crumbling it with a spoon. Drain excess fat if necessary.
- Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
- Pour in the chicken stock and add the diced tomatoes with their juices, oregano, basil, and crushed red pepper if using. Bring to a rolling boil.
- Once boiling, stir in the ditalini pasta and reduce heat to a gentle simmer. Cook according to package directions until al dente, about 8-10 minutes.
- After the pasta is cooked, mix in the heavy whipping cream and grated Parmesan cheese. Heat for an additional 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a spicier soup, use spicy Italian sausage and add more crushed red pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a little extra chicken stock if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg