Creamy Sausage Ditalini Soup

$- 1 pound Italian sausage - 1 medium onion, diced - 6 cups chicken broth - 1 cup heavy cream - 3 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 (14.5 oz) can diced tomatoes - 1 (15 oz) can cannellini beans - 1 cup ditalini pasta - Italian seasoning, salt, and pepper - Fresh parsley, chopped - Grated Parmesan cheese When I set out to create the perfect creamy sausage ditalini soup, I knew the ingredients had to shine. Each one plays a key role in building the soup's rich flavor. The main ingredient is Italian sausage. You can choose mild or spicy sausage. It adds depth and warmth. Next, the onion adds sweetness and aroma when sautéed. Combine that with garlic, and you start to build a lovely base. The broth is crucial. I use chicken broth for its rich taste. It holds the soup together and gives it body. Then, the heavy cream adds a smooth, luscious texture. Moving on to the additional ingredients, carrots and celery bring freshness. They add a nice crunch that contrasts with the creamy broth. Diced tomatoes give brightness and a slight tang. Cannellini beans add protein and heartiness, making the soup filling. Ditalini pasta is the perfect choice. It holds the soup well, so each bite is satisfying. For seasoning, I use Italian seasoning, salt, and pepper. They enhance all the flavors without overpowering them. Finally, when serving, I recommend garnishing with fresh parsley and grated Parmesan. They add color and extra flavor. This soup is not just a meal; it’s a warm embrace in a bowl. Each ingredient plays a part in making it hearty and flavorful. {{ingredient_image_1}} Start by heating a splash of olive oil in a large pot over medium heat. Add 1 pound of Italian sausage to the pot. Cook it until it turns brown and crispy. Use a spoon to break it apart as it cooks. Once done, transfer the sausage to a plate and set it aside. This gives the sausage time to rest and keeps it juicy. In the same pot, add the diced onion, carrots, and celery. Stir them well and sauté for about 5 minutes. You want the vegetables to soften a bit. Next, stir in 3 cloves of minced garlic. Cook this for another minute until you smell that great garlic aroma. This step builds a solid flavor base for your soup. Now, pour in 6 cups of chicken broth. Add the can of diced tomatoes, making sure you include the juice, along with 1 can of rinsed and drained cannellini beans. Stir everything together well. Bring the mixture to a boil. Once boiling, add in 1 cup of ditalini pasta. Lower the heat and let it simmer for about 10 to 12 minutes. Check the pasta to ensure it's al dente. Finally, return the cooked sausage to the pot. Stir in 1 cup of heavy cream and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Let everything simmer for another 3 to 5 minutes to heat through. This step blends all the flavors together and makes the soup creamy and rich. To avoid overcooking the pasta, add it when the soup boils. Set a timer for the ditalini. Cook it just until it's firm, or al dente. This way, it won't turn mushy in your soup. If you like a creamier soup, add more heavy cream. Start with half a cup and adjust to your taste. You can also use half-and-half if you want a lighter option. For extra flavor, consider adding fresh herbs like basil or oregano. A pinch of red pepper flakes can add warmth without overpowering. I love using mild Italian sausage for a classic taste. But spicy sausage adds a fun kick. Try chicken sausage for a lighter dish, too! Each type brings its own flavor, so choose what you enjoy most. Serve your soup with a fresh side salad or some roasted veggies. These add freshness and crunch. You can't go wrong with crusty bread. A warm baguette or sourdough pairs perfectly. Dip it into the soup for a delightful bite. Don't forget to sprinkle fresh parsley and Parmesan on top for a beautiful finish! Pro Tips Use Quality Sausage: Opt for high-quality Italian sausage for a richer flavor. If possible, buy fresh sausage from a local butcher for the best taste. Customize the Veggies: Feel free to add or substitute vegetables based on what you have on hand, such as bell peppers or spinach, for added nutrition and flavor. Adjust Creaminess: For a lighter soup, reduce the amount of heavy cream or replace it with half-and-half or a plant-based cream alternative. Let It Rest: Allow the soup to sit for a few minutes after cooking. This resting time helps the flavors meld together, enhancing the overall taste. {{image_2}} You can change up this soup with different beans. White beans are great, but you can also use black beans. They add a nice color and taste. If you want a lighter meal, try turkey sausage instead of Italian sausage. This swap keeps the flavor but cuts down the fat. To make Creamy Sausage Ditalini Soup gluten-free, use gluten-free pasta. Many brands offer great options. For a dairy-free version, swap heavy cream with coconut milk. It keeps the soup creamy while adding a hint of sweetness. Adding Italian greens like kale or spinach gives extra nutrients. You can stir them in near the end of cooking. For those who like heat, add crushed red pepper flakes. This gives the soup a spicy kick, perfect for chilly days. Adjust the amount based on your taste. To keep your Creamy Sausage Ditalini Soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing. Place it in the fridge for up to four days. If you want to freeze it, pour the soup into freezer-safe bags. Remove as much air as possible to prevent freezer burn. Lay the bags flat for easy stacking. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat, stirring often to warm evenly. Creamy Sausage Ditalini Soup can last in the fridge for about four days. If frozen, it can stay good for three months. Always check for signs of spoilage. If the soup smells sour or shows mold, discard it. Changes in color or texture can also mean it’s time to toss it out. You can make this soup ahead of time for busy weeknights. It’s easy to prepare in large batches. Store it in single-serving containers for quick meals. Pair it with a slice of crusty bread or a simple salad for a complete meal. This soup also tastes great the next day, as the flavors deepen overnight. Yes, you can make Creamy Sausage Ditalini Soup ahead of time. To do this, follow these best practices: - Prepare the soup as directed, but do not add the cream. - Allow the soup to cool completely. - Store it in an airtight container in the fridge for up to three days. - When ready to eat, reheat the soup on the stove. Add cream slowly while stirring to keep it smooth. Making it this way helps the flavors blend well. You can also freeze the soup for up to three months. Just remember to leave out the cream before freezing. This soup pairs well with several sides. Here are some great options: - Crusty bread for dipping. - A fresh green salad for a light touch. - Garlic knots for a tasty bite. - Grilled cheese sandwiches for a comforting combo. These sides will enhance your meal and provide a satisfying experience. If you want to add heat, there are some easy tips to follow: - Use spicy Italian sausage instead of mild. - Add red pepper flakes when cooking the sausage. - Stir in some diced jalapeños or a splash of hot sauce before serving. - For a smoky touch, add a chipotle pepper in adobo sauce. These methods will give your soup the kick you crave! Yes, you can use different pasta types in this soup. Here are some alternatives: - Small shells or macaroni can be great substitutes. - Orzo adds a nice texture and cooks quickly. - Gluten-free pasta works well for those with dietary needs. Choose any pasta you enjoy. Just adjust cooking time based on the type you use. You learned how to create a delicious Creamy Sausage Ditalini Soup. We covered main ingredients like Italian sausage, cream, and chicken broth. I shared step-by-step instructions to help you cook it right. Tips and variations let you tweak the recipe to suit your taste. Remember, fresh herbs and the right sides can make it even better. Enjoy trying this recipe; it’s simple and very tasty. You’ll impress everyone at your table!$

A hearty and creamy soup featuring Italian sausage, ditalini pasta, and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Calories 400 kcal

Ingredients

1 pound Italian sausage
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, rinsed and drained
1 cup ditalini pasta
1 cup heavy cream
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley, chopped
for serving grated Parmesan cheese

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the Italian sausage and cook until browned and crispy, breaking it apart with a spoon. Transfer the cooked sausage to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, adding the diced tomatoes and cannellini beans. Stir to combine.
Bring the mixture to a boil, then add the ditalini pasta. Reduce heat and let simmer for about 10-12 minutes, or until the pasta is al dente.
Return the cooked sausage to the pot and stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste. Heat through for another 3-5 minutes.
Remove from heat and let it sit for a few minutes before serving to allow the flavors to meld.

Notes

Serve the soup in deep bowls, topped with freshly chopped parsley and a sprinkle of grated Parmesan cheese for added richness. Enjoy with a slice of crusty bread on the side!

Keyword creamy, pasta, sausage, soup