Description
A one-pot soup layered with creamy broth, Italian sausage, and ditalini pasta – perfect for leftovers and cozy meals.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon and cooking for 6-8 minutes until browned and cooked through. Set aside.
- In the same pot, sauté the diced onion, carrot, and celery in the sausage drippings for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the chicken broth and diced tomatoes to the pot. Bring to a simmer, then add the Italian seasoning, salt, and black pepper. Let simmer for 10-15 minutes.
- Add the uncooked ditalini pasta, reduce heat to medium, and continue to simmer for another 10-12 minutes until the pasta is tender.
- Reduce heat to low, stir in the heavy cream and grated Parmesan cheese until melted and smooth.
- Return the cooked sausage to the pot, stir, and let simmer for an additional 5 minutes. Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
For a cozy accompaniment, serve with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg