Ingredients
Serves 6
1 lb (454 g) sweet or hot Italian sausage, casings removed (bulk or links—fennel seeds essential for authenticity)
1 Tbsp extra-virgin olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 (14.5 oz / 411 g) can fire-roasted diced tomatoes (with juices—adds smoky depth)
2 quarts (8 cups / 1.9 L) low-sodium chicken stock (homemade or high-quality store-bought)
1 cup (100 g) ditalini pasta (substitute tubetti or small shells if needed)
½ cup (120 ml) heavy cream (cold—prevents curdling)
½ cup (45 g) finely grated Parmigiano-Reggiano (freshly grated—no pre-shredded)
½ tsp dried basil
½ tsp dried oregano
Kosher salt and freshly ground black pepper
Garnish: Fresh flat-leaf parsley, extra Parmesan, crusty bread
Step-by-Step Instructions
1. Brown the Sausage (Don’t Rush!)
Heat olive oil in a 6–8 qt Dutch oven or heavy pot over medium-high.
Add sausage, breaking into coarse crumbles with a wooden spoon. Cook 6–8 min—until deeply golden and crisp at edges. Resist stirring too often—browning = flavor.
Transfer to a plate. Leave drippings in pot.
2. Sauté the Aromatics
Reduce heat to medium. Add onion; cook 4–5 min until soft and translucent.
Add garlic, basil, and oregano; stir 1 minute—until fragrant. Do not brown garlic.
3. Build the Broth
Pour in diced tomatoes (with juices) and chicken stock, scraping up browned bits.
Return sausage (and any juices) to pot. Bring to a gentle simmer.
Partially cover; simmer 15 minutes—flavors meld, broth deepens.
4. Cook the Pasta
Stir in ditalini. Cook 8–10 minutes—until al dente (1 min less than package directs). Pasta continues cooking in hot broth.
5. Finish with Cream & Cheese
Reduce heat to low. Stir in cold heavy cream.
Remove from heat. Sprinkle in Parmesan; stir until melted and silky. Heat kills cheese—off-heat prevents graininess.
Season with salt and pepper. Taste first—sausage and stock add salt.
6. Serve with Soul
Ladle into warm bowls. Garnish with parsley and extra Parmesan.
Serve with crusty bread for dipping—essential.
Tips for Perfect Gravy
(Note: This soup is the gravy—but for a richer finish, stir in 1 Tbsp butter + 1 tsp lemon zest at the end.)
Serving Suggestions
With a crisp arugula salad (lemon vinaigrette cuts richness)
Topped with a fried egg for brunch
Alongside a bold Chianti or dry Lambrusco
For extra veg: Stir in 2 cups baby spinach at the end
Storage & Make-Ahead Tips
Refrigerate (without pasta) up to 3 days; cook pasta fresh when reheating.
Freeze broth/sausage base (no cream/pasta) up to 3 months. Thaw, reheat, then add pasta/cream/cheese.
Do not freeze with cream—separates upon thawing.
Frequently Asked Questions
Can I use turkey sausage?
Yes—add 1 tsp fennel seeds and ½ tsp smoked paprika to mimic depth.
No heavy cream?
Substitute full-fat coconut milk or ½ cup half-and-half + 1 Tbsp cornstarch slurry.
Make it gluten-free?
Use GF ditalini (like Jovial) and verify sausage/stock are GF.
Allergy Information
Contains: Dairy, wheat, soy (in stock/sausage—check labels), pork.
Nut-free, fish/shellfish-free.
Gluten-free option: See above.
Nutrition Facts
(Per 1½-cup serving)
Calories: 520 | Protein: 22g | Fat: 32g (sat 14g) | Carbs: 36g | Fiber: 3g | Sugar: 5g | Sodium: 920mg
Final Thought
Great soup isn’t about complexity. It’s about layering—of time, of texture, of care. The sizzle of sausage, the sigh of onions, the slow meld of tomato and herb, the final swirl of cream and cheese… each step is a quiet act of devotion. And as steam rises from the bowl, carrying the scent of garlic and Parmesan, you’ll understand: some comforts aren’t made.
They’re simmered—slowly, patiently, with love—and served warm, one generous spoonful at a time.
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