Name: Sausage Ditalini Soup: A Hearty & Delicious Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings
Ingredients: 1 pound Italian sausage, sweet or hot (or a mix!), casings removed; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional, for heat); 1 (28 ounce) can crushed tomatoes; 6 cups chicken broth (low sodium preferred); 1 cup ditalini pasta; 1 (15 ounce) can cannellini beans, rinsed and drained; 1/2 cup chopped fresh parsley; Salt and freshly ground black pepper to taste; Grated Parmesan cheese, for serving (optional); Olive oil, for cooking

Sausage Ditalini Soup: the ultimate comfort food that warms you from the inside out! Imagine a chilly evening, the aroma of savory sausage and simmering broth filling your kitchen, and a bowl of hearty soup waiting to chase away the cold. This isn't just any soup; it's a culinary hug in a bowl, and I'm so excited to share my family's treasured recipe with you.

Ditalini pasta, those adorable little thimbles, have a rich history in Italian cuisine, often featured in soups and stews throughout the country. While the exact origins of combining it with sausage in a soup are debated, the pairing speaks to the Italian-American tradition of resourceful and flavorful cooking. It's a testament to making the most of simple ingredients to create something truly special.

What makes Sausage Ditalini Soup so irresistible? It's the perfect balance of textures – the tender pasta, the savory sausage, and the soft vegetables all swimming in a rich, flavorful broth. People adore this dish because it's incredibly satisfying, easy to make, and endlessly customizable. Plus, it’s a fantastic way to sneak in some extra veggies for the family! Whether you're looking for a quick weeknight meal or a comforting weekend lunch, this soup is guaranteed to be a crowd-pleaser. Let's get cooking!

Ingredients:

1 pound Italian sausage, sweet or hot (or a mix!), casings removed
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for heat)
1 (28 ounce) can crushed tomatoes
6 cups chicken broth (low sodium preferred)
1 cup ditalini pasta
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, for serving (optional)
Olive oil, for cooking

Preparing the Sausage and Vegetables:

Heat about 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the Italian sausage. Break it up with a spoon and cook, stirring occasionally, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well as it cooks; you don't want large chunks in your soup.
Remove the sausage from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot – this will add tons of flavor to the vegetables! If there's an excessive amount of fat (more than a couple of tablespoons), you can drain some off, but don't get rid of it all.
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want the onions to be translucent and the carrots and celery to be slightly tender. This is the foundation of your soup's flavor, so don't rush this step.
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook, stirring constantly, for about 1 minute, until fragrant. Be careful not to burn the garlic, as it will become bitter. The aroma of the herbs blooming in the hot oil is just wonderful!

Building the Soup:

Pour in the crushed tomatoes and stir to combine. Cook for about 5 minutes, allowing the tomatoes to slightly caramelize and deepen in flavor. This step helps to reduce the acidity of the tomatoes and adds a richer, more complex taste to the soup.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Return the cooked sausage to the pot. Stir to combine all the ingredients.
Add the ditalini pasta to the soup. Cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender but still slightly firm to the bite (al dente). Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Stir in the rinsed and drained cannellini beans. Cook for another 2-3 minutes, until the beans are heated through.

Finishing Touches and Serving:

Stir in the chopped fresh parsley. The fresh parsley adds a bright, herbaceous note to the soup.
Season the soup with salt and freshly ground black pepper to taste. Be sure to taste the soup before adding salt, as the chicken broth and sausage may already be quite salty.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. A sprinkle of Parmesan adds a salty, savory element that complements the other flavors in the soup beautifully.
Serve immediately and enjoy! This soup is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

Spice it up: If you like a spicier soup, add more red pepper flakes or use hot Italian sausage. You could even add a pinch of cayenne pepper.
Add greens: Stir in some chopped spinach, kale, or escarole during the last few minutes of cooking for added nutrients and flavor.
Use different beans: Substitute the cannellini beans with great northern beans, kidney beans, or even chickpeas.
Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth. You can also add some diced zucchini or bell peppers for extra vegetables.
Add a Parmesan rind: For an even richer flavor, add a Parmesan rind to the soup while it simmers. Remove the rind before serving.
Thicken the soup: If you prefer a thicker soup, you can mash some of the cannellini beans with a fork before adding them to the pot. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last few minutes of cooking.
Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
Freeze it: This soup also freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving suggestions: Serve this soup with a side of crusty bread for dipping. It's also delicious with a simple green salad.

Detailed Ingredient Notes:

Italian Sausage: I prefer to use sweet Italian sausage for a milder flavor, but you can use hot Italian sausage if you like a spicier soup. You can also use a combination of both. Be sure to remove the casings before cooking the sausage.
Onion, Carrots, and Celery: These vegetables form the mirepoix, which is the foundation of many soups and stews. They add a depth of flavor that is essential to the overall taste of the soup.
Garlic: Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch.
Dried Oregano and Thyme: These herbs add a warm, earthy flavor to the soup.
Red Pepper Flakes: These are optional, but they add a nice touch of heat to the soup.
Crushed Tomatoes: I prefer to use crushed tomatoes because they have a smoother texture than diced tomatoes. You can also use tomato puree or tomato sauce.
Chicken Broth: Low-sodium chicken broth is recommended so that you can control the amount of salt in the soup.
Ditalini Pasta: Ditalini pasta is a small, tube-shaped pasta that is perfect for soups. You can substitute it with other small pasta shapes, such as elbow macaroni or small shells.
Cannellini Beans: Cannellini beans are white kidney beans that have a mild, creamy flavor. You can substitute them with other types of beans, such as great northern beans or kidney beans.
Fresh Parsley: Fresh parsley adds a bright, herbaceous note to the soup.
Parmesan Cheese: Grated Parmesan cheese is optional, but it adds a salty, savory element that complements the other flavors in the soup beautifully.
Olive Oil: Use a good quality olive oil for the best flavor.

Troubleshooting:

Soup is too thick: Add more chicken broth to thin it out.
Soup is too thin: Simmer the soup for a longer period of time to allow it to reduce and thicken. You can also mash some of the cannellini beans to thicken it.
Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.
Soup is bland: Add more salt, pepper, or herbs to taste. You can also add a splash of balsamic vinegar or Worcestershire sauce for added depth of flavor.
Pasta is overcooked: Be careful not to overcook the pasta. Cook it according to the package directions, or until it is al dente. If the pasta is overcooked, it will become mushy and the soup will be less appealing.

Conclusion:

This Sausage Ditalini Soup isn't just another recipe; it's a warm hug in a bowl, a comforting classic reimagined for the modern kitchen. I truly believe it's a must-try for anyone seeking a quick, satisfying, and utterly delicious meal. The combination of savory sausage, tender ditalini pasta, and the rich, flavorful broth creates a symphony of tastes that will leave you wanting more. It’s the kind of dish that brings people together, perfect for a cozy weeknight dinner or a casual weekend gathering. But what truly sets this recipe apart is its versatility. Feel free to experiment with different types of sausage – spicy Italian sausage for an extra kick, sweet Italian sausage for a milder flavor, or even chicken sausage for a lighter option. You can also adjust the vegetables to your liking. Add some chopped spinach or kale for a boost of nutrients, or throw in some diced zucchini or bell peppers for added color and texture. The possibilities are endless! For serving suggestions, a sprinkle of freshly grated Parmesan cheese is always a welcome addition. A dollop of ricotta cheese adds a creamy richness that elevates the soup to another level. And don't forget a crusty loaf of bread for dipping into that flavorful broth! If you're feeling adventurous, try adding a swirl of pesto or a drizzle of olive oil infused with garlic and herbs. Beyond the basic recipe, consider these variations to make it your own: * Creamy Sausage Ditalini Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, more decadent soup. * Spicy Sausage Ditalini Soup: Add a pinch of red pepper flakes or a dash of hot sauce for an extra kick. * Vegetarian Sausage Ditalini Soup: Substitute the sausage with plant-based sausage crumbles or add more vegetables like mushrooms and beans. * Lemon Sausage Ditalini Soup: Add a squeeze of fresh lemon juice at the end for a bright and zesty flavor. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It's more than just a soup; it's an experience. It's about creating memories around the dinner table, sharing laughter and good food with loved ones. It's about taking a moment to slow down and savor the simple pleasures in life. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won't be disappointed. This Sausage Ditalini Soup is a guaranteed crowd-pleaser, and I can't wait to hear what you think. I truly encourage you to try this recipe and make it your own. Don't be afraid to experiment with different ingredients and flavors. Cooking should be fun and creative, so let your imagination run wild! Once you've made this Sausage Ditalini Soup, please share your experience with me! I'd love to hear your feedback, see your photos, and learn about any variations you've tried. You can leave a comment below, tag me on social media, or send me an email. I'm always eager to connect with fellow food lovers and learn from your culinary adventures. Happy cooking!