Creamy Parmesan Italian Ditalini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g Italian sausage, casings removed
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
950 ml chicken broth
06 -
410 g petite diced tomatoes, drained
07 -
100 g ditalini pasta
08 -
1 teaspoon Italian seasoning
09 -
113 g cream cheese, softened and cubed
10 -
50 g freshly grated Parmesan cheese
11 -
120 ml heavy cream
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ For Garnish
14 -
Chopped fresh parsley
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it into small pieces, and cook until browned. Add diced onion and sauté until translucent, approximately 3–4 minutes. Stir in minced garlic and cook for 1 minute.
02 -
Pour in chicken broth and add drained diced tomatoes. Stir in Italian seasoning, salt, and freshly ground black pepper. Bring to a boil.
03 -
Add ditalini pasta to the boiling mixture. Reduce heat to a simmer and cook for 8–10 minutes, stirring occasionally, until pasta is al dente.
04 -
Stir in softened cream cheese until fully melted. Add heavy cream and Parmesan cheese, mixing continuously until the soup is creamy and cheese is well incorporated.
05 -
Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle into bowls, garnish with chopped parsley, and serve warm.
# Notes:
01 -
For a richer flavour, use high-quality Parmesan and fresh Italian sausage.
02 -
Allow cream cheese to fully melt for a smooth and homogeneous consistency.
03 -
Garnish with additional Parmesan and a drizzle of olive oil if desired.