Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 pound Italian sausage (sweet or spicy, according to preference)

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, drained

2 quarts chicken stock

½ cup heavy cream

1 cup ditalini pasta

½ cup freshly grated Parmesan cheese

½ teaspoon dried basil

½ teaspoon dried oregano

Kosher salt and freshly cracked black pepper, to taste

Fresh parsley, finely chopped, for garnish

Brown the Sausage

Heat a large pot over medium heat and add the Italian sausage.

Cook until evenly browned, breaking it into crumbles with a wooden spoon as it cooks.

Once browned, transfer the sausage to a bowl and set aside, leaving a bit of the flavorful drippings in the pot.

Sauté the Aromatics

Add the olive oil to the same pot, followed by the diced onion and minced garlic.

Sauté for 3–4 minutes, stirring often, until the onion becomes translucent and fragrant — this forms the aromatic base of the soup.

Add the Tomatoes and Broth

Stir in the drained diced tomatoes and pour in the chicken stock.

Return the cooked sausage to the pot, then bring the mixture to a gentle boil.

This step allows the flavors to blend and deepen.

Incorporate the Cream and Pasta

Once boiling, lower the heat to a steady simmer.

Stir in the heavy cream, ditalini pasta, dried basil, and oregano.

Cook until the pasta is al dente, following the timing on the package, stirring occasionally to prevent sticking.

Season and Finish

Taste the soup and adjust with salt and freshly cracked black pepper as needed.

Remove from heat and stir in freshly grated Parmesan cheese until melted and creamy.

Serve and Enjoy

Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of extra Parmesan.

Serve warm and enjoy its rich, comforting flavors — perfect for cozy evenings or family gatherings.