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To make this tasty soup, gather these key ingredients: - 1 pound Italian sausage (choose mild or spicy according to your taste) - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 6 cups chicken broth (preferably low-sodium) - 1 can (14 oz) diced tomatoes, undrained - 1 cup Ditalini pasta - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish These ingredients create a rich, savory base. The Italian sausage adds depth. The vegetables bring color and sweetness. Ditalini pasta gives it a hearty texture. You can tweak this recipe with some optional ingredients. Here are a few ideas: - Use turkey sausage for a leaner option. - Swap the heavy cream for half-and-half for a lighter soup. - Add spinach or kale for a boost of greens. - Use vegetable broth for a vegetarian twist. These substitutions keep the soup rich and delicious. You can customize it to fit your taste. Season the soup to enhance its flavor. Here are some great ideas: - Add a pinch of red pepper flakes for heat. - Stir in some fresh herbs like thyme or rosemary. - Top each bowl with more grated Parmesan for extra flavor. - Use a drizzle of olive oil before serving. These simple touches elevate the soup. They add layers of flavor and make it visually appealing. Enjoy the process of making this savory delight. For the full recipe, check out the recipe section above. Start by heating a large pot over medium heat. Add 1 pound of Italian sausage. Use a wooden spoon to break it up as it cooks. Stir occasionally for about 5-7 minutes. You want the sausage to be browned and cooked all the way through. If you see extra grease, drain it from the pot. This step gives the soup a great base of flavor. Next, add the diced onion, carrots, and celery to the pot. Stir this mixture for about 5 minutes. The goal is to soften the veggies and make the onion clear. After that, add 2 cloves of minced garlic. Stir it for 1 minute until you smell that wonderful aroma. Be careful not to burn the garlic. Now, pour in 6 cups of chicken broth and add the can of diced tomatoes. Increase the heat to bring everything to a gentle boil. Once the mix is boiling, it's time to add the Ditalini pasta. Add 1 cup along with 1 teaspoon each of dried oregano and dried basil. Reduce the heat to a simmer and cook for about 10-12 minutes. You want the pasta to be al dente, just firm enough to bite into. This pasta adds a fun texture to the soup. Lower the heat once more and stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Mix everything well until the cheese melts and the soup becomes creamy. Season with salt and freshly ground black pepper to taste. Let it simmer for an additional 2-3 minutes to blend all the flavors. When it’s done, serve it hot in bowls. Don't forget to garnish with fresh chopped parsley for a lovely touch. For the full recipe, check the detailed instructions above. To get the best flavor in your creamy Parmesan sausage ditalini soup, start with high-quality Italian sausage. Choosing a mix of mild and spicy sausage gives a great balance. When you brown the sausage, make sure you let it get a nice color. This adds depth to the soup. Use fresh vegetables that are in season for the best taste. Don't skip the garlic; it brings out the flavors. Always taste and adjust the seasoning as you go. A squeeze of lemon before serving can also brighten the dish. One common mistake is overcooking the pasta. Ditalini should be al dente, so watch it closely. If you cook it too long, it can become mushy. Another mistake is not draining excess fat from the sausage. This can make the soup greasy. Also, be careful not to boil the soup after adding the cream. Boiling can cause it to separate and lose its smooth texture. Lastly, don’t forget the fresh parsley for garnish; it adds color and freshness. For this recipe, a large pot or Dutch oven is best. It helps cook everything evenly. A wooden spoon is great for stirring the sausage and vegetables. Use a sharp knife and cutting board for chopping the veggies. A measuring cup for the broth and cream will ensure accuracy. If you like to blend your soup, an immersion blender can help achieve a creamy texture. For a rustic touch, serve in wide bowls with crusty bread on the side. For the full recipe, check out the complete instructions above. {{image_4}} You can make this soup vegetarian or vegan with simple swaps. Instead of sausage, use lentils or mushrooms. Both add texture and flavor. For a vegan version, switch heavy cream with coconut milk or cashew cream. These options keep the soup rich and creamy but without animal products. If you want a different protein, consider ground turkey or chicken. They both work well in this recipe. You can also use plant-based sausages if you prefer. These alternatives give you variety while keeping the soup hearty and filling. To add some heat, include red pepper flakes or a dash of hot sauce. This small change can elevate the soup’s flavor. For a fresh twist, try adding fresh herbs like basil or thyme. They brighten up the dish and add depth. Experimenting with spices and herbs helps you create a unique version of Creamy Parmesan Sausage Ditalini Soup. After enjoying your Creamy Parmesan Sausage Ditalini Soup, let it cool. Place leftovers in an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is the way to go. When you’re ready to reheat the soup, use the stove for best results. Pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent sticking. This helps keep the creamy texture. You can also use the microwave. Just make sure to cover it loosely. Heat in short bursts, stirring in between. To freeze the soup, first cool it completely. Use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat as explained before for delicious results. For the full recipe, check out the details above. Yes, you can make this soup in a slow cooker. Start by browning the sausage in a pan. Then, add all the ingredients to the slow cooker. Set it on low for about 6-8 hours or high for 3-4 hours. This method allows the flavors to blend nicely. To make the soup less creamy, you can reduce the amount of heavy cream. Try using half a cup instead of a full cup. You can also substitute with milk or low-fat cream. This change will still keep the soup rich but lighter. I love serving this soup with crusty bread. It’s perfect for dipping! You can also add a simple salad for some freshness. Garlic bread or a side of roasted veggies can be great choices too. This recipe is not gluten-free due to the Ditalini pasta. However, you can substitute it with gluten-free pasta. Just check the cooking time, as it may vary from regular pasta. To adjust servings, simply double or triple the ingredients. This soup is easy to scale up. If you want to make it for a big crowd, use a larger pot and ensure you have enough broth. The Full Recipe is easy to follow for larger quantities. This blog post explored how to make Creamy Parmesan Sausage Ditalini Soup. We covered key ingredients, step-by-step instructions, and tips for better flavor. You learned how to store leftovers and even ways to adapt the recipe for dietary needs. In the end, making this soup is easy and fun. With your creativity, you can enjoy this dish tailored to your taste. So get cooking, and enjoy a warm bowl of comfort!

- Creamy Parmesan Sausage Ditalini Soup

Warm up with a bowl of Creamy Parmesan Sausage Ditalini Soup that’s packed with rich flavors and comforting goodness. This easy-to-follow recipe combines savory Italian sausage, fresh vegetables, and creamy Parmesan for a delightful meal perfect for any night. Discover tips for enhancing flavors, customizing ingredients, and storing leftovers. Ready to make your kitchen the coziest place?
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Ingredients
  

1 pound Italian sausage (choose mild or spicy according to your taste)

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

6 cups chicken broth (preferably low-sodium)

1 can (14 oz) diced tomatoes, undrained

1 cup Ditalini pasta

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot or Dutch oven, heat over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through. If there's excess grease, drain it from the pot.

    Add the finely diced onion, diced carrots, and diced celery to the pot. Sauté the mixture for about 5 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.

      Incorporate the minced garlic into the pot, stirring for about 1 minute or until fragrant, being careful not to let it burn.

        Pour in the chicken broth and add the undrained diced tomatoes. Increase the heat, bringing the mixture to a gentle boil.

          Once boiling, add the Ditalini pasta, dried oregano, and dried basil. Reduce the heat to a simmer and cook for approximately 10-12 minutes, or until the pasta reaches an al dente texture.

            Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese has completely melted and the soup turns creamy. Season with salt and freshly ground black pepper to your liking.

              Allow the soup to simmer for an additional 2-3 minutes, letting the flavors blend beautifully. Once the ingredients are harmoniously combined, remove from heat.

                Serve the soup hot, ladling it into bowls. Finish with a generous sprinkle of fresh chopped parsley on top for an inviting touch.

                  Prep Time, Total Time, Servings: 15 min | 30 min | Serves 6

                    - Presentation Tips: Serve with crusty bread on the side for dipping, and consider adding a sprinkle of extra Parmesan on top of each bowl before serving for added flavor and an appealing look.