Hearty Italian Sausage Ditalini Soup for Cozy Nights

This Italian Sausage Ditalini Soup is a rich and comforting dish, perfect for warming up chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 lb Italian sausage Substitute with ground turkey or chicken for a lighter option.
1 medium yellow onion Essential for base flavor.
2 medium carrots Parsnips work as a great substitution.
2 stalks celery Fennel is an interesting alternative.
4 cloves garlic Fresh garlic is preferred.
2 tsps Italian seasoning Individual herbs like oregano can work too.
1/2 tsp red pepper flakes Omit or reduce for less spice.
6 cups chicken broth Vegetable broth can be used for a vegetarian option.

For the Pasta and Cream

1 cup ditalini pasta Small shells are a good substitute.
1 cup heavy cream Half-and-half or a mix of milk can lighten it up.
1 cup Parmesan cheese Freshly grated is best.

For Nutritional Boost

4 cups fresh spinach Kale or Swiss chard can be great substitutions as well.
to taste salt Adjust based on broth and sausage saltiness.
to taste black pepper Adjust based on broth and sausage saltiness.

For Garnishing

as needed garnishes Extra Parmesan and parsley enhance flavor and presentation.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Stir occasionally and cook for about 5-7 minutes until it’s browned and no longer pink.
Add diced yellow onion, carrots, and celery to the pot. Cook for 5-7 minutes until they soften and become fragrant, stirring occasionally. Then, mix in the minced garlic, Italian seasoning, and red pepper flakes.
Pour in 6 cups of chicken broth and stir everything together, scraping up any browned bits. Bring the mixture to a gentle simmer over medium-high heat and let it simmer for about 10 minutes.
Once the broth is bubbling, add the ditalini pasta and cook according to package instructions, about 8-10 minutes.
Reduce the heat to low and gently stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts completely and the soup becomes creamy.
Taste and season with salt and black pepper. Ladle into warm bowls and garnish generously with extra Parmesan cheese and fresh parsley.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 24gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 680mgFiber: 3gSugar: 4gVitamin A: 2200IUVitamin C: 10mgCalcium: 350mgIron: 2mg

Notes

Serve hot, ideally alongside crusty bread for a hearty finish to your meal.

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