Creamy Parmesan Sausage Soup (Printer-Friendly Version)
Hearty, creamy blend of Italian sausage, ditalini pasta, and Parmesan broth, perfect for cozy meals or impressing guests.
# Required Ingredients:
→ Meat
01 -
454 g Italian sausage (mild or spicy)
→ Pasta
02 -
160 g ditalini pasta
→ Broth
03 -
960 ml low-sodium chicken broth
→ Dairy
04 -
240 ml heavy cream
05 -
55 g freshly grated Parmesan cheese
→ Vegetables
06 -
160 g diced onions
07 -
130 g diced carrots
08 -
120 g diced celery
09 -
3 cloves garlic, minced
→ Seasonings
10 -
5 ml olive oil
11 -
1 tsp Italian seasoning
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
0.25 tsp crushed red pepper flakes (optional)
→ Garnishes
15 -
Chopped parsley
16 -
Extra grated Parmesan cheese
# Step-by-Step Instructions:
01 -
Heat olive oil in a large soup pot over medium heat. Add diced onions, carrots, and celery, then sauté for 4 to 5 minutes until softened and fragrant.
02 -
Push the vegetables to one side of the pot. Add Italian sausage, breaking it into crumbles with a wooden spoon. Cook until browned and no pink remains, approximately 5 to 7 minutes.
03 -
Stir in minced garlic, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
04 -
Pour in chicken broth and bring to a boil. Add ditalini pasta, stir occasionally, and cook for 8 to 10 minutes until pasta is al dente.
05 -
Reduce heat to a gentle simmer. Stir in heavy cream and freshly grated Parmesan cheese, mixing until the cheese melts and the broth turns creamy.
06 -
Let the soup simmer for 5 minutes to meld flavors. Adjust seasoning with salt and black pepper to taste. Garnish with chopped parsley and additional Parmesan as desired before serving.
# Handy Cooking Tips:
01 -
Use freshly grated Parmesan to avoid grainy texture. Brown sausage thoroughly for deeper flavor. Add cream gradually at a low simmer to prevent curdling. Cook pasta until just al dente as it softens in the hot broth.