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Italian Sausage and Ditalini Soup

A rich, creamy, and flavorful soup perfect for weeknight dinners or a cozy family brunch, featuring Italian sausage and ditalini pasta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Italian sausage Can substitute with turkey or plant-based sausage.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 1 cup ditalini pasta Can swap for tortellini.
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream Can adjust amount for desired creaminess.
  • 1/2 cup grated Parmesan cheese Can experiment with different cheeses.
  • for garnish Fresh parsley Adds color and flavor.

Method
 

Cooking
  1. In a large pot, heat the Italian sausage over medium heat until it’s nicely browned, crumbling it as it cooks.
  2. Add the diced onion and minced garlic; sauté until the onion is soft and translucent.
  3. Pour in the chicken broth and the can of diced tomatoes, stirring to combine.
  4. Bring to a gentle boil, then add the ditalini pasta and cook until al dente, usually around 8-10 minutes.
  5. Lower the heat and gently stir in the heavy cream and Parmesan cheese, allowing the soup to thicken slightly.
  6. Season with salt and pepper to your liking.
  7. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by adding extra broth or cream to restore texture.