Creamy Parmesan Ditalini Soup: Crave in 40 Minutes

Oh, soup! Is there anything more comforting on a chilly evening? Seriously, a good bowl of soup just warms you from the inside out. And that’s exactly what this Creamy Parmesan Ditalini Soup with Italian Sausage does! It’s quick, it’s flavorful, and trust me, it’s gonna become a new family favorite.

I remember when I was little, my grandma used to make this amazing alphabet soup. Okay, not *exactly* this recipe, but the little pasta shapes always made it so much fun! This Creamy Parmesan Ditalini Soup with Italian Sausage brings back that cozy feeling, but with a grown-up, super tasty twist. The Italian sausage adds a fantastic savory depth, and the Parmesan? Don’t even get me started! It’s just…*chef’s kiss*.

Plus, and this is a big plus, it’s ready in under an hour. I mean, who has time for complicated recipes these days? So, if you’re craving something warm, delicious, and easy, you’ve *got* to try this creamy, dreamy ditalini soup. You won’t regret it, I promise!

Why You’ll Love This Creamy Parmesan Ditalini Soup with Italian Sausage

Okay, so why *this* soup? Let me tell you, there are a ton of reasons! But here are a few that I think you’ll really appreciate:

Quick and Easy

Seriously, you can whip this up on a weeknight! From start to finish, it’s ready in about 40 minutes. That’s faster than ordering takeout, and way more satisfying, trust me!

Incredibly Flavorful

The combination of the savory Italian sausage and the salty Parmesan cheese? Wow! It’s a flavor explosion in your mouth. My favorite part is that it’s not just “blah” – every spoonful is packed with deliciousness.

Comforting and Hearty

This soup is like a warm hug in a bowl. It’s creamy, it’s filling, and it just makes you feel good. Perfect for those days when you need a little extra comfort!

Family-Friendly

Even the pickiest eaters will love this Creamy Parmesan Ditalini Soup with Italian Sausage! The small pasta shapes are fun for kids, and the flavor is mild enough that everyone will enjoy it. It’s a win-win!

Ingredients for Creamy Parmesan Ditalini Soup with Italian Sausage

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Creamy Parmesan Ditalini Soup with Italian Sausage. I always say, good ingredients = good soup, so try to get the best you can!

Italian Sausage

You’ll want one pound, and make sure it’s removed from the casing. Trust me, it’s easier to brown that way!

Onion

Just one medium onion, and give it a good chop. Don’t worry about being perfect; it’s going in soup!

Garlic

Two cloves of garlic, minced. I’m a garlic lover, so sometimes I sneak in an extra clove…shhh!

Chicken Broth

Six cups of chicken broth. I usually go for low sodium, but you do you!

Ditalini Pasta

One cup of ditalini pasta. These little guys are perfect for soup!

Heavy Cream

Half a cup of heavy cream. This is what makes it *creamy*! Don’t skimp!

Parmesan Cheese

Half a cup of grated Parmesan cheese. Freshly grated is always best, but pre-grated works in a pinch.

Fresh Parsley

Two tablespoons of chopped fresh parsley. This adds a nice pop of freshness at the end.

Salt and Pepper

To taste, of course! Don’t be shy; season it up!

How to Make Creamy Parmesan Ditalini Soup with Italian Sausage: Step-by-Step Instructions

Okay, ready to get cooking? It’s super easy, I promise! Just follow these steps, and you’ll have a pot of delicious Creamy Parmesan Ditalini Soup with Italian Sausage in no time!

Brown the Sausage

First, grab a large pot (I love my Dutch oven for this!). Crumble that Italian sausage right into the pot. Now, turn the heat to medium and let it brown. You’ll want to stir it occasionally so it doesn’t stick. Once it’s browned and cooked through – no pink! – drain off any extra grease. Nobody wants a greasy soup, right?

Sauté Aromatics

Now, toss in that chopped onion and minced garlic. Cook them until they’re softened and fragrant, about 5 minutes. The onion should look translucent – that’s how you know it’s ready. Careful not to burn the garlic, or it’ll get bitter!

Simmer with Broth and Pasta

Alright, pour in that chicken broth and bring it to a boil. Once it’s boiling, stir in the ditalini pasta. Now, reduce the heat to a simmer and cook until the pasta is tender, about 8-10 minutes. Keep an eye on it! You want the pasta to be *al dente* – a little bit firm to the bite. Nobody likes mushy pasta!

Add Cream and Parmesan

This is where the magic happens! Reduce the heat to low (super important, or the cream might curdle!). Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese is completely melted and the soup is smooth and creamy. Mmm, so good!

Season and Serve Your Creamy Parmesan Ditalini Soup with Italian Sausage

Last but not least, season with salt and pepper to taste. Don’t be afraid to give it a good pinch! Now, ladle the soup into bowls and garnish with fresh parsley. Serve immediately, because this Creamy Parmesan Ditalini Soup with Italian Sausage is best enjoyed hot! Enjoy!

Tips for the Best Creamy Parmesan Ditalini Soup with Italian Sausage

Want to take your Creamy Parmesan Ditalini Soup with Italian Sausage from good to *amazing*? Here are a few little secrets I’ve picked up along the way!

Use High-Quality Ingredients

Seriously, it makes a difference! Splurge on some good Italian sausage – the kind from your local butcher if you can. And that Parmesan? Freshly grated, real-deal Parmesan is *so* much better than the pre-grated stuff. Trust me!

Don’t Overcook the Pasta

This is key! Nobody wants mushy soup. Make sure you cook the ditalini *al dente*. It should still have a little bite to it. It’ll continue to cook a bit in the hot soup, so err on the side of undercooked rather than overcooked. You’ll thank me!

Adjust Seasoning to Taste

Okay, this one’s obvious, but it’s so important! Taste, taste, taste! Add salt and pepper until it tastes just right to *you*. Everyone’s different, so don’t be afraid to experiment. A little pinch of red pepper flakes can also add a nice kick!

Variations for Your Creamy Parmesan Ditalini Soup with Italian Sausage

Okay, so you’ve made the basic Creamy Parmesan Ditalini Soup with Italian Sausage, and you’re loving it! But what if you want to mix things up a bit? Here are a few ideas to get you started!

Spicy Creamy Parmesan Ditalini Soup with Italian Sausage

Want to add a little kick? Easy! Use hot Italian sausage instead of mild. Or, if you’re feeling *really* adventurous, add a pinch of red pepper flakes to the soup while it’s simmering. Careful, though – a little goes a long way!

Add Vegetables

Sneak in some extra nutrients! Spinach, kale, or even some diced carrots would be delicious in this soup. Just toss them in when you add the chicken broth. Easy peasy!

Different Pasta Shapes

Not a fan of ditalini? No problem! Any small pasta shape will work. Try elbow macaroni, small shells, or even orzo. Just adjust the cooking time as needed. Have fun with it!

Serving Suggestions for Creamy Parmesan Ditalini Soup with Italian Sausage

This Creamy Parmesan Ditalini Soup with Italian Sausage is pretty amazing on its own, but if you wanna make it a *meal*, here are a couple of my favorite things to serve with it!

Crusty Bread

Oh man, you *have* to have some crusty bread for dipping! Seriously, soaking up all that creamy, cheesy broth? It’s heaven! I like a good sourdough or baguette.

Side Salad

A simple green salad adds a nice little bit of freshness and crunch. Plus, it balances out the richness of the soup. Just some lettuce, tomatoes, and a light vinaigrette – perfect!

Storing Leftover Creamy Parmesan Ditalini Soup with Italian Sausage

Made too much? Don’t worry, this soup is just as good the next day (maybe even better!). Here’s how to keep those leftovers fresh and tasty!

Storage Instructions

Just pop the leftover Creamy Parmesan Ditalini Soup with Italian Sausage into an airtight container and stick it in the fridge. It’ll stay good for up to 3 days, easy peasy!

Reheating Instructions

When you’re ready for round two, you can reheat it gently on the stovetop over low heat. Or, if you’re in a hurry, the microwave works just fine too! Just heat it in short bursts, stirring in between, so it doesn’t explode. Careful, it gets hot!

Creamy Parmesan Ditalini Soup with Italian Sausage: Frequently Asked Questions

Got questions? I’ve got answers! Here are a few of the most common things people ask me about this Creamy Parmesan Ditalini Soup with Italian Sausage.

Can I use a different type of sausage in this Creamy Parmesan Ditalini Soup with Italian Sausage?

Absolutely! If you’re not a fan of Italian sausage, or you just want to mix things up, you can totally use other types of sausage. Chicken or turkey sausage would be delicious! Just keep an eye on the cooking time, as different sausages might cook a little faster or slower.

Can I freeze Creamy Parmesan Ditalini Soup with Italian Sausage?

Okay, so here’s the deal: I don’t *really* recommend freezing this soup. The cream can sometimes separate when it thaws, which can make the texture a little weird. And the pasta? It might get a bit mushy. It’s still edible, sure, but it won’t be quite as amazing as fresh. So, if you can, just make a smaller batch!

Can I make Creamy Parmesan Ditalini Soup with Italian Sausage ahead of time?

Yep! You can definitely make this soup a day ahead. Just store it in the fridge, and then reheat it before serving. But here’s a little tip: wait to add the cream and Parmesan until *right* before you serve it. That way, the soup will be extra creamy and delicious!

Nutritional Information for Creamy Parmesan Ditalini Soup with Italian Sausage

Okay, just a heads-up! The nutrition info can vary depending on the exact sausage and broth you use, so take it with a grain of salt, okay? It’s just an estimate!

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