Description
A rich, comforting soup made with Italian sausage, ditalini pasta, tomatoes, and a creamy Parmesan broth.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 8 oz ditalini pasta
- 1 teaspoon Italian seasoning
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy whipping cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the Italian sausage over medium heat, breaking it up, until no longer pink. Drain off excess fat.
- Add the diced onion and cook until softened, about 2–3 minutes.
- Stir in garlic and Italian seasoning; cook until fragrant, about 1 minute.
- Add chicken broth, diced tomatoes (with their juices), and ditalini pasta. Bring to a boil, then reduce heat and simmer about 6–8 minutes, until pasta is al dente.
- Lower the heat. Stir in the softened cream cheese, grated Parmesan, and heavy cream; cook until cheeses are fully melted and soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh chopped parsley before serving.
Notes
- The pasta will absorb more broth as the soup sits; you may need to add more broth or water when reheating.
- For a lighter version, you can omit or reduce the cream and substitute with half‑and‑half or milk.
- If you like spice, add red pepper flakes or use hot Italian sausage.
- Freshly grate Parmesan for best texture; pre‑grated often has additives that affect melting.
- Optionally, add vegetables like spinach, mushrooms, or bell peppers to increase nutrition and flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: ≈ 560 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 1100 mg
- Fat: ≈ 43 g
- Saturated Fat: ≈ 19 g
- Unsaturated Fat: ≈ 17 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 40 g
- Fiber: ≈ 2 g
- Protein: ≈ 26 g
- Cholesterol: ≈ 118 mg
