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This rustic Italian Sausage and Ditalini Soup features tender pasta and crumbled sausage in a rich Parmesan cream broth. The marriage of classic ingredients creates a hearty, satisfying soup perfect for any occasion.
The key to this soup's remarkable flavor lies in giving each element proper attention - from browning the sausage to gradually incorporating the Parmesan cheese.
Key Components
- Italian sausage (1 pound): Choose premium meat for best results
- Ditalini pasta (1 cup): Small tube pasta ideal for soups
- Heavy cream (½ cup): Provides luxurious texture
- Parmesan cheese: Freshly grated only
- Chicken stock (2 quarts): Rich, homemade preferred
- Fresh aromatics: Garlic and onion base
Preparation Method
- Cook the Sausage
- Heat oil in stockpot, Brown sausage thoroughly, Reserve meat and keep fond
- Create Foundation
- Sauté onions in drippings, Add minced garlic, Cook gently, Incorporate tomatoes
- Develop Soup Base
- Return sausage, Pour in stock, Add herbs, Simmer 10 minutes
- Complete the Soup
- Cook pasta until tender, Stir in cream, Add Parmesan gradually, Season to taste
- Serve
- Pour into bowls, Top with parsley, Optional extra cheese, Serve hot
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This classic Italian soup recipe consistently delivers comfort and satisfaction, becoming a cherished part of family mealtimes.
Storage Instructions
Refrigerate up to 3 days, Use additional broth when warming, Freeze without pasta, Keep cheese separate
This hearty Italian Sausage and Ditalini Soup embodies the essence of traditional Italian cooking. Its rich flavors and creamy texture make it a standout dish for any gathering.
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Frequently Asked Questions
- → What exactly is ditalini pasta?
- Ditalini is a small pasta shaped like little tubes, making it ideal for soups. If you’re out of it, you can swap it for tiny shells or even orzo.
- → Can I prepare this soup in advance?
- Sure! Make the soup base ahead of time, but it’s better to keep the pasta separate. Add the cooked pasta when reheating to stop it from going soggy.
- → Does this soup freeze well?
- While you can freeze the main soup, adding cream before freezing isn’t ideal since it might separate when thawed. Add the cream and pasta fresh when reheating.
- → What kind of Italian sausage should I use?
- Both mild (sweet) and spicy sausages work wonderfully. Pick the one that matches your taste, but make sure to get rid of the casing first.
- → Can I make this a bit healthier?
- Swap the heavy cream for half-and-half for a lighter version, though it won’t be as rich. Using turkey sausage is another way to keep it lean.