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Sausage Ditalini Soup

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A hearty soup with savory sausage, tender pasta, and rich tomato broth, perfect for cozy fall nights.

Ingredients

Scale
  • 1 lb Italian sausage (mild, hot, or sweet, casing removed)
  • 8 oz ditalini pasta
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 4 cups chicken broth (low-sodium)
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Optional toppings: fresh parsley, grated Parmesan cheese, sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it into chunks, and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
  2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  3. Add canned tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
  4. Pour in chicken broth and return cooked sausage to the pot. Add Italian seasoning, then bring the soup to a boil.
  5. Reduce heat to a simmer and cook for 20 minutes, allowing flavors to meld together.
  6. While the soup simmers, cook ditalini pasta separately according to package instructions. Drain and set aside.
  7. Add cooked pasta to the soup just before serving. Taste and adjust seasoning with salt and pepper.
  8. Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired. Serve hot.

Notes

For best results, cook pasta separately and add to individual servings to prevent it from soaking up too much broth. Leftovers taste even better the next day.

Nutrition

Keywords: sausage soup, ditalini pasta, fall recipes, comfort food, hearty soup

Find it online: https://tessierecipes.com/sausage-ditalini-soup-recipe-perfect-for-cozy-fall-nights/