Description
This creamy Italian sausage soup is a hearty and comforting Italian-inspired dish featuring savory Italian sausage, aromatic garlic, creamy parmesan, and rich pesto, all simmered with tender ditalini pasta in a flavorful tomato broth. Perfect for a family meal, this soup combines robust flavors and smooth textures, offering a delicious warming bowl ideal for any season.
Ingredients
Scale
Sausage and Base
- 1 lb Italian sausage (casings removed)
- 3 cloves minced garlic
- 2 Tbsp tomato paste
- ¼ cup pesto
- ½ tsp onion powder
- ½ tsp garlic powder
Soup and Pasta
- 8 oz ditalini pasta
- 6 cups chicken broth
- 1 (14.5-oz) can diced tomatoes
- ¼ tsp red pepper flakes
Finishing Ingredients
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the Sausage: In a large Dutch oven, heat over medium-high and cook the Italian sausage until browned and cooked through. Drain excess grease to keep the soup rich but not greasy. Then add minced garlic and sauté for a minute until fragrant, building the base flavor.
- Add Flavorings and Liquids: Stir in tomato paste, pesto, onion powder, garlic powder, chicken broth, diced tomatoes with their juices, and red pepper flakes. These ingredients create the rich, layered broth of the soup.
- Simmer Pasta: Bring the mixture to a boil, then add the uncooked ditalini pasta. Reduce heat to medium and allow the soup to simmer until the pasta is cooked al dente, absorbing all the delicious flavors.
- Finish the Soup: Stir in the heavy cream and grated parmesan cheese to add a luscious creamy texture and cheesy depth. Season with salt and freshly ground black pepper to taste. Continue cooking over low heat for 10-15 minutes to blend all flavors and heat through thoroughly. Garnish with fresh basil if desired before serving.
Notes
- For a spicier version, increase the red pepper flakes to taste.
- If you prefer a lighter soup, substitute half-and-half for heavy cream.
- Fresh basil makes a perfect garnish but can be omitted if unavailable.
- Drain excess grease well from the sausage to avoid a greasy soup.
- Use high-quality Italian sausage for best flavor.
