Parmesan Italian Sausage Ditalini Soup Recipe

Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked. Remove the sausage from the pot and set aside, leaving the flavorful drippings behind.

In the same pot with the drippings, add the diced onion and minced garlic. Sauté for about 3 to 4 minutes until the onions are soft and fragrant, building the flavor base for the soup.

Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the cooked sausage to the pot and bring everything to a gentle simmer. Let simmer for 10 minutes to let the flavors meld.

Add the ditalini pasta to the simmering soup. Cook until the pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.

Reduce the heat to low, then stir in the heavy cream and freshly grated Parmesan cheese. Stir continuously until the cheese melts and the soup becomes creamy and rich.

Season the soup with salt and freshly cracked black pepper to taste. Garnish with chopped fresh parsley and serve the soup hot for a warm, comforting meal.