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A comforting bowl of Sausage Ditalini Soup is showcased as the featured image for this recipe.

Sausage Ditalini Soup Perfect Bowl

This Sausage Ditalini Soup recipe focuses on building layers of flavor and achieving the perfect balance of textures. Browning the sausage and sweating the aromatics are crucial for a rich, comforting, and satisfying soup. Enjoy a taste of Italy in every spoonful!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, or a combination
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 6 cups chicken broth low sodium recommended
  • 1 cup ditalini pasta
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Spoon

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
  3. Add the onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
  4. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  5. Stir in the crushed tomatoes and cook for 2-3 minutes, allowing them to slightly caramelize.
  6. Pour in the chicken broth and bring to a simmer.
  7. Return the browned sausage to the pot.
  8. Reduce the heat to low, cover, and simmer for at least 20 minutes, or up to 45 minutes, to allow the flavors to meld.
  9. Add the ditalini pasta to the soup and cook according to package directions, until al dente. Be careful not to overcook the pasta.
  10. Stir in the fresh parsley.
  11. Season with salt and pepper to taste.
  12. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

For a vegetarian version, omit the sausage and use vegetable broth. Add a can of cannellini beans for protein. If the soup becomes too thick, add more chicken broth to reach your desired consistency. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.