Decadent Creamy Parmesan Italian Sausage Soup Recipe
Creamy Parmesan Italian Sausage Soup. How can you possibly go wrong with that name?
Things to know:
What kind of sausage is Italian sausage?
Italian sausage is a fresh, savory pork sausage known for its distinctive flavor from fennel or anise, garlic, and other spices, commonly sold in mild (sweet) and hot varieties in the U.S., differing by the addition of basil or red pepper flakes, respectively, though authentic Italian sausages vary greatly by region.
What does ditalini mean in Italian?
In Italian, ditalini means “little thimbles,” referring to its shape as tiny, short tubes, similar to small thimbles used for sewing. It’s a type of pastina (small pasta) that’s very popular in hearty soups like Pasta e Fagioli (pasta and beans) and minestrone, but also used in pasta salads.
How does ditalini differ from other pasta?
Ditalini differs from other pastas by its distinct “little thimble” shape—short, straight, hollow tubes, smaller and shorter than macaroni—making it ideal for capturing broth in soups like Pasta e Fagioli and Minestrone, while larger versions (ditali) or similar small shapes (orzo) serve different roles in salads and heartier dishes. It’s a type of pastina, a category of tiny pasta for spoonable dishes, available smooth (lisci) or ridged (rigate) for sauce adherence.
How is parmesan cheese made?
Parmesan (Parmigiano Reggiano) is made from raw cow’s milk, curdled with rennet, then the curds are cooked, broken into granules, and formed into large wheels, which are brined in salt for weeks to form a rind and develop flavor before being aged for at least 12 months, often much longer, developing its signature hard texture and rich taste. The process is labor-intensive and strictly regulated for authentic Italian Parmesan.
What country makes the best Parmesan cheese?
Among cheese aficionados, Parmesan is literally synonymous with Parmigiano Reggiano, a cheese that, by both European Union and United States laws, can be produced only in the neighboring historical regions of Parma and Reggio in Italy’s Emilia-Romagna.
Ingredients
2 pounds Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
1/2 cup chopped fresh basil
1 T chopped fresh oregano
1/2 t ground fennel (optional)
1/2 t red pepper flakes (optional)
4 cups chicken broth
1 (14.5 ounce) can crushed tomatoes (we like Centro brand)
8 ounces pasta such as ditalini
1 t Italian seasoning (we like Cattleman’s Grill Italiano)
1/2 cup parmigiano reggiano (parmesan), grated
4 ounces cream cheese (warmed)
1/2 cup heavy/whipping cream
1 T parsley, chopped (optional)
1. Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease (if necessary).
2. Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
3. Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
4. Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.
5. Season with salt and pepper to taste, mix in the parsley and ENJOY!
Equipment used:
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