This hearty and comforting ditalini soup is loaded with savory Italian sausage, a rich tomato base, and a blend of cream cheese and Parmesan for a velvety finish. Perfect for cozy evenings or as a crowd-pleaser on busy nights, this soup is easy to make and packed with flavor.
Why Youโll Love This Recipe
- Rich and Creamy: The combination of cream cheese and Parmesan creates an irresistibly creamy texture.
- Family-Friendly: A warm, comforting dish that the whole family will love.
- Quick and Easy: Ready in just 25 minutes, making it ideal for weeknight dinners.
Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Italian Sausage: Adds a savory, spiced flavor base.
- Onion: Brings depth and sweetness.
- Garlic: Enhances the overall flavor with a rich, aromatic touch.
- Italian Seasoning, Salt, and Black Pepper: Simple yet effective for balanced seasoning.
- Chicken Broth: Serves as the savory liquid base.
- Petite Diced Tomatoes: Adds a slight tang and body.
- Ditalini Pasta: Perfect bite-sized pasta for soup.
- Cream Cheese: Melts to create a velvety, rich consistency.
- Parmesan Cheese: Adds a nutty, savory flavor.
- Fresh Basil: Brings a fresh and aromatic finish.
Variations
- Swap the Sausage: Use spicy sausage for an extra kick or turkey sausage for a lighter version.
- Different Pasta Shapes: Try small shells, macaroni, or orzo for a fun twist.
- Add Vegetables: Incorporate spinach or kale for extra nutrients.
How to Make the Recipe
Step 1: Brown the Sausage
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and crumbled. Drain any excess grease.
Step 2: Sautรฉ the Aromatics
Add the diced onion, Italian seasoning, salt, and black pepper to the pot. Cook for 1-2 minutes, then stir in the minced garlic and cook for an additional minute.
Step 3: Simmer with Broth and Pasta
Pour in the chicken broth and petite diced tomatoes, followed by the ditalini pasta. Ensure the pasta is fully submerged. Bring the mixture to a boil and cook for about 8 minutes, or until the pasta is al dente.
Step 4: Add Creamy Ingredients
Reduce the heat to medium and stir in the softened cream cheese and grated Parmesan. Cook for 5 more minutes, stirring until the cream cheese is completely melted and incorporated.
Step 5: Serve
Top the soup with fresh basil before serving for a pop of color and flavor.
Tips for Making the Recipe
- Cook Pasta Al Dente: The pasta will continue to cook in the hot soup, so keep it slightly firm.
- Softening Cream Cheese: Make sure the cream cheese is softened and cut into cubes to help it melt evenly.
- Adjusting Consistency: For a thinner soup, add a splash of heavy cream.
How to Serve
- Main Dish: Serve with warm, crusty bread or garlic toast.
- Garnish: Sprinkle extra Parmesan and fresh basil on top.
- Side Pairing: Pair with a light side salad for a complete meal.
Make Ahead and Storage
- Storing Leftovers: Place cooled soup in an airtight container and refrigerate for up to 3 days.
- Freezing: For longer storage, freeze the soup (without the pasta for best texture) in freezer-safe containers for up to 2 months.
- Reheating: Reheat on the stovetop over medium heat, adding a bit of chicken broth if the soup has thickened too much.
FAQs
1. Can I use different types of pasta?
Yes! Small shells, macaroni, or orzo are great alternatives to ditalini.
2. How can I make this soup lighter?
Use turkey sausage and reduced-fat cream cheese for a lighter version.
3. Can I make this soup vegetarian?
Yes, substitute the sausage with a plant-based sausage and use vegetable broth.
4. What can I use instead of cream cheese?
You can substitute with mascarpone or a blend of Greek yogurt and a splash of cream for a similar creamy texture.
Conclusion
This Creamy Parmesan Italian Sausage Ditalini Soup is a warm and comforting dish that comes together quickly. With hearty sausage, tender pasta, and a rich, cheesy base, itโs sure to become a family favorite.
Creamy Parmesan Italian Sausage Ditalini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Italian sausage ditalini soup is creamy, rich, and full of flavor. With tender pasta, hearty sausage, and a velvety blend of cream cheese and Parmesan, itโs a satisfying meal perfect for any occasion.
Ingredients
- 1 lb Italian sausage
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 8 oz ditalini pasta
- 8 oz cream cheese, softened and cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Cook the Sausage:
Place the Italian sausage in a large Dutch oven or pot over medium-high heat. Brown and crumble the sausage until cooked through. Drain any excess grease. - Add Onion and Seasonings:
Stir in the diced onion, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes until the onion starts to soften. - Add Garlic:
Stir in the minced garlic and cook for 1 more minute, stirring frequently. - Add Broth, Tomatoes, and Pasta:
Pour in the chicken broth and diced tomatoes. Add the ditalini pasta, ensuring it is fully submerged in the broth. Bring the mixture to a boil and cook for 8 minutes or until the pasta is al dente. - Incorporate the Cream Cheese and Parmesan:
Reduce the heat to medium. Stir in the softened, cubed cream cheese and grated Parmesan. Cook for another 5 minutes, stirring until the cream cheese has fully melted and the soup is smooth. - Serve:
Ladle the soup into bowls and garnish with fresh chopped basil. Serve hot and enjoy!
Notes
- Pasta Tip: Cook the ditalini until just al dente to avoid overcooking, as it will continue cooking in the soup.
- Cream Cheese Tip: Soften and cube the cream cheese to help it melt faster and blend smoothly.
- Thin the Soup: For a thinner consistency, add a splash of heavy cream to taste.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
This recipe has some nice flavors. I believe thereโs an error in the amount of pasta. I made it with the 8 oz. of ditalini and it was way too much. The pasta absorbed so much liquid it was almost a solid pot of pasta.
In looking at other recipes with the same amount of other ingredients, they say 1 cup of ditalini. So it seems you said 8 oz of pasta as 8 fluid oz. = 1 cup, but by weight, 8 oz is half a pound of pasta and way too much. I suggest you adjust the recipe to read โ1 cup of ditaliniโ Otherwise, itโs a tasty recipe.
If you meant the pasta to be 8 oz. by weight, you would need a lot more chicken broth and cream.
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