As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to brighten up your evening. The Creamy Parmesan Italian Sausage Ditalini Soup is a perfect blend of flavors and textures that will become a staple in your kitchen. This hearty soup combines the richness of Italian sausage, the creaminess of Parmesan cheese, and the satisfying bite of ditalini pasta, all wrapped up in a flavorful and aromatic broth.
Introduction
This Creamy Parmesan Italian Sausage Ditalini Soup is more than just a meal; it’s an experience. The combination of savory Italian sausage, fresh garlic, and the subtle tang of Parmesan cheese creates a broth that is both comforting and indulgent. Whether you’re looking for a quick weeknight dinner or a cozy meal to share with family and friends, this soup is sure to please. With its simple ingredients and straightforward preparation, it’s a recipe that anyone can master.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 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 ounces ditalini pasta
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil or fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Before you start cooking, ensure all your ingredients are ready. Remove the casings from the Italian sausage and crumble it into small pieces. Dice the onion and mince the garlic. Measure out the Italian seasoning, salt, and pepper.
Step 2: Cook the Italian Sausage
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once the sausage is cooked, remove any excess grease.
Step 3: Sauté the Onion and Garlic
Stir in the diced onion and cook for 1-2 minutes until it starts to soften. Then, add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Step 4: Add Broth, Tomatoes, and Pasta
Pour in the chicken broth, petite diced tomatoes, and add the ditalini pasta. Make sure the pasta is covered by the broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 minutes, or until the pasta is al dente.
Step 5: Add Cream Cheese and Parmesan Cheese
Lower the heat to medium. Stir in the softened cream cheese and grated Parmesan cheese. Let it cook for another 5 minutes, or until the cream cheese has melted and the soup has a smooth, creamy texture.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Serve the soup warm, garnished with extra Parmesan cheese, chopped fresh basil, or fresh parsley if desired.
Serving and Storage Tips
- Serve Immediately: This soup is best served immediately after preparation to ensure the pasta does not become overcooked.
- Refrigerate: If you need to store the soup, let it cool completely before refrigerating. It can be stored in the refrigerator for up to 3 days.
- Freeze: You can also freeze the soup for up to 2 months. When reheating, add a splash of heavy cream or milk if the soup has thickened too much.
- Reheat: Reheat the soup over low heat, stirring occasionally, until warmed through.
Helpful Notes
- Cooking Pasta: Ensure the pasta is cooked al dente to prevent it from becoming mushy.
- Softening Cream Cheese: Soften the cream cheese by leaving it at room temperature for a few hours or by microwaving it for a few seconds.
- Tempering Cream: If using heavy cream, temper it by gradually adding a bit of the hot broth into the cream before incorporating it into the soup to avoid curdling.
- Customizing: Feel free to customize the soup by adding spinach, mushrooms, or other vegetables to suit your taste.
Tips from Well-Known Chefs
- Avoid Overcooking: “”The key to a great soup is not to overcook the ingredients. Keep the pasta al dente and the vegetables crisp,”” advises Chef John from Food Wishes.
- Use High-Quality Ingredients: “”Using high-quality ingredients, such as freshly grated Parmesan cheese, makes a significant difference in the flavor of the soup,”” suggests Chef Giada De Laurentiis.
- Balance Flavors: “”Make sure to balance the flavors in your soup. A pinch of salt, a sprinkle of pepper, and a squeeze of fresh herbs can elevate the dish,”” recommends Chef Ina Garten.
Frequently Asked Questions
Q: Can I use different types of pasta?
A: Yes, you can use other small pasta shapes like elbow macaroni, penne, or even gluten-free pasta alternatives.
Q: How do I prevent the cream from curdling?
A: To prevent the cream from curdling, temper it by gradually adding a bit of the hot broth into the cream before incorporating it into the soup.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Cook the sausage and vegetables in a pan, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 2-4 hours.
Q: Is this soup healthy?
A: While this soup is rich and creamy, it does contain protein from the sausage and cheese, and carbohydrates from the pasta. To make it healthier, you can use low-fat cream or substitute it with Greek yogurt.
Q: Can I add other vegetables to the soup?
A: Yes, you can add other vegetables like spinach, mushrooms, or bell peppers to the soup to increase its nutritional value and flavor.
Q: How long does it take to prepare the soup?
A: The preparation time is about 10 minutes, and the cooking time is approximately 15-20 minutes, making it a quick and easy meal.
Q: Can I freeze the soup for later use?
A: Yes, you can freeze the soup for up to 2 months. When reheating, you may need to add a splash of heavy cream or milk to restore the desired consistency.
Q: What type of Italian sausage should I use?
A: You can use sweet, hot, or mild Italian sausage depending on your preference for spiciness.
Q: Can I make this soup ahead of time?
A: While it’s best served immediately, you can prepare the soup ahead of time and refrigerate or freeze it for later use.
Q: How many servings does the recipe yield?
A: This recipe serves 6 people, making it perfect for a family dinner or a small gathering.”