Discover the charm of Parmesan Italian Sausage Ditalini Soup, a luxurious yet approachable dish that harmonizes rich flavors with comforting textures. This soup stands out with its blend of savory Italian sausage, al dente ditalini pasta, and a sprinkle of aromatic Parmesan. It’s a sophisticated bowl that delivers warmth and satisfaction, making it a standout choice for both casual dinners and elegant gatherings.
Why Make This Recipe
- Effortless Yet Elegant: Whip up a gourmet meal in under an hour.
- Minimal Ingredients: A short list contributes to a delightful depth of flavor.
- Impressive Flavor: The balance of spices and cheese elevates this soup beyond the ordinary.
Each bite reveals layers of flavor, from the robust sausage to the fresh herbs, creating a symphony for the palate that transcends everyday soup recipes.
Ingredients
Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound Italian sausage (mild or spicy as desired)
Sauce
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Topping
- 2 cups ditalini pasta
- 1 cup freshly grated Parmesan cheese
- Fresh basil leaves, finely chopped
Note: Use room temperature ingredients where indicated and ensure cheeses are freshly grated for optimal melting.
How to Make Parmesan Italian Sausage Ditalini Soup
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Brown the Sausage: Increase the heat slightly and add the Italian sausage. Cook until browned and crumbly, stirring frequently, roughly 5-7 minutes. Tip: Use a wooden spoon to break up the sausage for an even cook.
- Incorporate the Sauce: Mix in the chicken broth, diced tomatoes, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce to a simmer.
- Cook the Pasta: Add the ditalini pasta and simmer for an additional 8-10 minutes, or until al dente. Stir occasionally to prevent sticking. Tip: The pasta will absorb some broth, so adjust liquid as needed.
- Finish with Cheese and Herbs: Once the pasta is cooked, stir in freshly grated Parmesan cheese and chopped basil. Allow the flavors to meld together for a couple of minutes.
How to Serve Parmesan Italian Sausage Ditalini Soup
Ladle the soup into elegant bowls, garnishing with extra Parmesan and a sprig of fresh basil for a touch of color. Serve with artisan bread on the side for a delightful contrast in texture. A glass of crisp white wine will enhance the experience splendidly.
How to Store Parmesan Italian Sausage Ditalini Soup
To preserve the integrity of the soup, allow it to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of broth to adjust the consistency, ensuring it remains creamy and flavorful.
Tips to Make Parmesan Italian Sausage Ditalini Soup
- Create Depth: Deglaze the pot with a splash of white wine after browning the sausage to capture all the flavors.
- Texture Matters: For a creamier texture, blend a portion of the soup before adding the pasta.
- Herb Freshness: Add fresh herbs at the end of cooking to retain their vibrant flavor and aroma.
Variation
For an elevated twist, consider using truffle oil drizzled atop before serving, or substitute with a mix of artisanal sausages for a complex flavor profile. You might also try adding seasonal vegetables like spinach or kale for a nutritious boost.
FAQs
Can I use a different type of pasta?
Yes, feel free to substitute ditalini with other small pasta shapes, such as orzo or elbows, while adjusting cooking times as needed.
Is it possible to make this soup vegetarian?
Absolutely! Substitute Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
Can I freeze the soup?
Yes, this soup freezes well. Store in an airtight container, leaving space for expansion, and consume within 3 months. Reheat gently on the stove after thawing.
Conclusion
Parmesan Italian Sausage Ditalini Soup exemplifies the luxurious yet approachable ethos of elegant cooking. With minimal ingredients and straightforward preparation, it offers a hearty, sophisticated meal for any occasion. Share your culinary experiences and how you might make this dish your own. What unique twist would you add to this timeless recipe?
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Parmesan Italian Sausage Ditalini Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A luxurious yet approachable Italian soup featuring savory sausage, ditalini pasta, and aromatic Parmesan.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound Italian sausage (mild or spicy as desired)
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups ditalini pasta
- 1 cup freshly grated Parmesan cheese
- Fresh basil leaves, finely chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Increase the heat slightly and add the Italian sausage. Cook until browned and crumbly, stirring frequently, roughly 5-7 minutes.
- Mix in the chicken broth, diced tomatoes, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce to a simmer.
- Add the ditalini pasta and simmer for an additional 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in freshly grated Parmesan cheese and chopped basil. Allow the flavors to meld together for a couple of minutes.
Notes
For a creamier texture, blend a portion of the soup before adding the pasta. Use fresh herbs at the end of cooking to retain their vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg