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This velvety Parmesan Ditalini Soup with Italian Sausage mixes premium sausage with soft pasta in a smooth, creamy broth. Inspired by old family gatherings, this heartwarming dish blends classic Italian tastes in a truly comforting way.
I've learned some tricks over time making this soup. First, brown the pasta slightly before it goes in the soup. Also, add the Parmesan bit by bit throughout cooking. These little changes turn this from just another soup into something truly special.
Key Components
- Italian sausage (1 pound): Try to grab some from your neighborhood Italian shop
- Ditalini pasta (1 cup): These tiny tubes are just right for soups
- Heavy cream (½ cup): Gives that smooth, rich feel
- Fresh Parmesan: Don't even think about pre-grated stuff
- Chicken stock (2 quarts): Go for the good stuff here
- Fresh garlic and onion: They start all the good flavors
Step-by-Step Guide
- Getting Started with Sausage
- Warm olive oil in a big pot over medium heat, Toss in sausage and break it up as it cooks, Get it nice and brown all over, Take it out but keep all those tasty bits in the pot
- Creating Flavor Foundations
- Cook chopped onion in the leftover sausage fat, Throw in crushed garlic when onions start to soften, Take your time here to build up flavors, Mix in drained diced tomatoes
- Putting It All Together
- Put sausage back in the pot, Pour in chicken stock and add dried herbs, Let it bubble gently, Give it about 10 minutes to come together
- The Last Steps
- Toss in ditalini and cook until soft, Turn heat down and pour in cream, Mix in Parmesan a little at a time, Add salt and pepper to taste
- Ready to Serve
- Pour into warm bowls, Sprinkle with fresh parsley, Add more Parmesan if you want, Grab some crusty bread on the side
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This soup has turned into our go-to family meal. Everyone rushes to the table when they smell it cooking, and it always brings warmth and smiles.
Keeping It Fresh
Good in the fridge for 3 days, Add more stock when you warm it up, Can be frozen if you leave pasta out, Keep cheese separate for storage
Looking back, this Velvety Parmesan and Italian Sausage Ditalini Soup isn't just food - it's how we connect. Whether it's just a Tuesday night dinner or a special gathering with friends, this soup always seems to make moments a little more special around our table.
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Frequently Asked Questions
- → What is ditalini pasta?
- Ditalini are tiny, tube-like pasta bits that work great in soups. You can swap them with other small pasta like tiny shells or orzo if you don't have any.
- → Can I make this soup ahead?
- Sure! For best results, make the soup base without the pasta and keep them apart. Mix in freshly cooked pasta when warming it up so it doesn't get soggy.
- → Can I freeze this soup?
- While you can freeze the main soup, milky soups might break apart when thawed. If you're freezing, add the cream and pasta fresh when you warm it up.
- → What type of Italian sausage works best?
- Both mild or spicy Italian sausage taste great - pick based on how hot you like things. Just don't forget to take off the outer skin before cooking.
- → Can I make this lighter?
- You can use half-and-half instead of heavy cream, but it won't be as thick. Try turkey Italian sausage if you want something less fatty.