Creamy Parmesan Italian Sausage Ditalini Soup: A Hearty, Flavorful Bowl

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage to the pot and break it up with a wooden spoon. Cook until browned and crumbled, about 5-7 minutes.
Once the sausage is cooked, remove it from the pot and set it aside. Drain any excess fat, leaving a small amount for flavor.
Step 2: Sauté Vegetables
In the same pot, add the diced onion and cook until softened, about 4 minutes.
Add the minced garlic, dried oregano, basil, and red pepper flakes (if using). Sauté for an additional 1 minute until fragrant.
Step 3: Add Broth and Tomatoes
Pour in the chicken broth and the diced tomatoes with their juice. Stir to combine.
Bring the soup to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Step 4: Add Cream, Cheese, and Pasta
Stir in the heavy cream and Parmesan cheese, mixing until the cheese has melted and the soup is creamy.
Add the ditalini pasta to the pot and cook according to the package directions, usually about 8-10 minutes, until the pasta is al dente.
Step 5: Combine and Adjust Seasoning
Return the cooked sausage to the pot and stir to combine everything.
Season the soup with salt and pepper to taste. If you prefer a thicker soup, let it simmer for a few more minutes to reduce slightly.
Step 6: Serve
Ladle the soup into bowls and garnish with freshly chopped parsley and extra grated Parmesan cheese if desired.
Serve hot with some crusty bread for dipping!
Serving and Storage Tips