Creamy Parmesan Italian Sausage Ditalini Soup
This creamy Parmesan Italian sausage ditalini soup is warm, hearty, and full of cozy flavor. It combines browned Italian sausage, tender vegetables, small pasta, Parmesan cheese, cream, and kale in a rich broth that feels perfect for a comforting homemade dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or hot
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 large carrots, finely chopped
- 1 tablespoon minced garlic
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Red pepper flakes Optional, for heat
- 1 3/4 cups ditalini pasta
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 2 packed cups finely shredded kale
- Crusty buttered bread, optional for serving
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Instructions
Brown the sausage:
- Heat the olive oil in a large soup pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it apart as it cooks. Once fully cooked, remove the sausage from the pot and set it aside. Leave about 1 tablespoon of the drippings in the pot for extra flavor.
Cook the vegetables:
- Reduce the heat to medium. Add the butter, chopped onion, carrots, and minced garlic to the same pot. Season with salt and black pepper. Cook for about 7 to 9 minutes, stirring often, until the vegetables begin to soften and smell fragrant.
Build the soup base:
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Slowly pour in about 1 cup of chicken broth while whisking to create a smooth base. Add the remaining broth gradually, scraping the bottom of the pot to lift up all the browned flavor.
Add seasoning and pasta:
- Stir in the Italian seasoning and red pepper flakes, if using. Bring the soup to a gentle boil, then add the ditalini pasta. Cook until the pasta is almost tender, stirring occasionally so it does not stick to the bottom.
Make it creamy:
- Lower the heat. Stir the cooked sausage back into the pot, then add the heavy cream and shredded kale. Add the Parmesan cheese slowly, a little at a time, stirring between each addition so it melts smoothly into the soup.
Finish and serve:
- Taste the soup and adjust the salt and pepper if needed. If the soup becomes too thick, add a little extra broth until it reaches your preferred consistency. Serve warm with crusty buttered bread on the side.
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Note
- For a thicker soup, let it simmer a few extra minutes after adding the cream and Parmesan.
- For a lighter texture, add more chicken broth before serving.
- Kale can be replaced with spinach, but spinach will cook much faster.
- Use freshly grated Parmesan for the smoothest creamy texture.