Print

Parmesan Italian Sausage Ditalini Soup

Print Recipe

Ingredients

Scale

  • 1 lb Italian sausage (mild or spicy)

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 6 cups chicken broth

  • 1 Parmesan rind (optional, highly recommended)

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 ½ cups ditalini pasta

  • ½ cup freshly grated Parmesan cheese

  • ½ cup heavy cream (optional)

  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it into crumbles (6–7 minutes).

  2. Stir in onion, carrots, and celery. Cook until softened (5–6 minutes). Add garlic and cook 1 minute.

  3. Pour in broth, add Parmesan rind, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat. Simmer 20 minutes.

  4. Add pasta and cook until al dente (8–10 minutes). Stir occasionally.

  5. Remove rind, stir in grated Parmesan, and add cream if using. Adjust seasoning.

  6. Serve hot with extra Parmesan and parsley.

Notes

  • Freeze without pasta for best results. Add fresh pasta when reheating.

  • Swap ditalini with small shells or orzo.

  • For extra flavor, sprinkle with red pepper flakes.

Nutrition

Find it online: https://sizzlediary.com/parmesan-italian-sausage-ditalini-soup/