Description
A comforting soup packed with tender pasta, seasoned sausage, and a rich Parmesan-infused broth, perfect for chilly winter evenings.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 2 carrots, sliced into rounds or diced
- 2 celery stalks, chopped
- 1 cup ditalini pasta
- 6 cups low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese (plus extra for garnish)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Dice the onion, slice the carrots and celery, mince the garlic, and remove the casings from the sausage.
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the sausage and cook until browned, breaking it up with a wooden spoon as it cooks (about 5-7 minutes).
- Add the onion, carrots, celery, and garlic to the pot. Sauté for 5-6 minutes until the veggies are softened and aromatic.
- Pour in the chicken broth and add the dried Italian herbs. Stir well and bring the mixture to a simmer.
- Stir in the ditalini pasta and cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Lower the heat and stir in the grated Parmesan cheese, allowing it to melt and thicken the broth slightly.
- Adjust salt and pepper as needed, keeping in mind the Parmesan adds saltiness.
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of extra Parmesan cheese.
Notes
To avoid mushy pasta, keep an eye on the cooking time. Use freshly grated Parmesan for better flavor and creaminess. Adjust seasoning to taste, and add extra broth if the soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
Keywords: Soup, Italian, Parmesan, Ditalini, Winter Comfort Food