Description
Creamy Parmesan Italian Sausage Ditalini Soup is a rich, cozy, one-pot dish that blends halal Italian-style sausage with ditalini pasta in a velvety Parmesan broth.
Ingredients
Scale
- 1 lb halal Italian-style beef or turkey sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (halal-certified)
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- 2 cups baby spinach or kale
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up, until browned.
- Add onion, garlic, carrots, and celery. Cook 3–4 minutes until softened.
- Stir in Italian seasoning, paprika, salt, and pepper.
- Pour in broth and bring to a simmer.
- Add ditalini pasta and cook 8–10 minutes until tender.
- Reduce heat and stir in heavy cream and Parmesan until smooth and creamy.
- Add spinach and cook 1–2 minutes until wilted.
- Taste and adjust seasoning. Add red pepper flakes if desired.
Notes
- Use halal-certified sausage and parmesan for a fully halal dish.
- Swap spinach for kale if you prefer a sturdier green.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers keep well in the refrigerator for 3–4 days; reheat gently on the stove.
- To make this gluten-free, use gluten-free ditalini pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg
Keywords: Creamy Parmesan Italian Sausage Ditalini Soup, halal sausage soup, creamy pasta soup, ditalini soup, Italian soup