Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Story
Imagine stepping into a rustic Italian kitchen on a crisp autumn evening. The air is filled with the comforting aroma of garlic, simmering Italian sausage, and the nutty scent of Parmesan cheese melting into a rich, creamy broth. This Creamy Parmesan Italian Sausage Ditalini Soup brings the charm and warmth of Italy straight to your table. Ditalini pasta, often referred to as “little thimbles,” adds just the right bite to the velvety soup, while Italian sausage infuses every spoonful with robust flavor. This hearty, one-pot wonder has its roots in traditional Italian peasant cuisine, where simple, accessible ingredients are transformed into something extraordinary. It’s a dish that wraps you in a warm hug with every bite, perfect for cozy family dinners or entertaining guests with a touch of elegance.
Key Points and Tips
- Sausage Selection: Use high-quality Italian sausage for the best flavor. Sweet, mild, or spicy varieties can be chosen based on your preference.
- Pasta Cooking: Cook the ditalini pasta separately to prevent it from becoming mushy, especially if you plan to store leftovers.
- Cream and Cheese: For a velvety texture, use heavy cream and freshly grated Parmesan cheese. Avoid pre-grated cheese, as it may not melt smoothly.
- Broth Flavor: Use chicken or vegetable broth as the base, and consider adding a splash of dry white wine for depth.
- Vegetables: Dice the vegetables finely for even cooking and to create a balanced texture throughout the soup.
- Seasoning: Taste as you go. Italian sausage is already seasoned, so adjust salt and spices carefully to avoid overpowering the dish.
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet, mild, or spicy), casings removed
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese
For the Pasta:
- 1 1/2 cups ditalini pasta (or any small pasta)
For Garnish:
- Fresh parsley, chopped
- Additional Parmesan cheese
