Creamy Tomato, Sausage, and Ditalini Soup
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Recipe Intro From agoldenkitchen
This creamy tomato, sausage, and ditalini soup is the perfect cozy meal for cool nights. Featuring Better Than Bouillon Roasted Chicken Base, spicy Italian sausage, tender ditalini pasta, and a creamy blend of Neufchâtel and Parmigiano-Reggiano, it’s rich, hearty, and satisfying. Plus, with minimal prep and a quick cook time, it's an ideal weeknight dinner full of flavor.
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Recipe Card
ingredients
- 1 pound spicy Italian sausage, crumbled
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 1 cup baby bella mushrooms, chopped
- 4 cups water
- 2 tablespoons Better Than Bouillon Roasted Chicken Base
- 1 (14.5 ounce) can petite diced tomatoes
- 10 ounces ditalini pasta (use gluten-free pasta for a gluten-free option)
- 1 tablespoon Italian seasoning
- 1/2 cup grated Parmigiano-Reggiano cheese
- 4 ounces Neufchâtel cheese
- 1 1/2 teaspoons kosher salt
- 2 tablespoons fresh chopped parsley
Method
Step 1
Heat a large saucepan over medium heat. Add the crumbled Italian sausage, chopped mushrooms, and diced onion. Cook until the sausage is fully browned and the vegetables are soft, about 5-7 minutes.
Step 2
Stir in the minced garlic, Italian seasoning, and salt. Cook for 1 minute until fragrant.
Step 3
Add the water, Better Than Bouillon Roasted Chicken Base, diced tomatoes, and ditalini pasta to the saucepan. Stir well and bring to a boil. Reduce the heat to medium-low and simmer for 6-8 minutes, or until the pasta is al dente.
Step 4
Add the grated Parmigiano-Reggiano and Neufchâtel cheese to the soup. Stir until the cheeses melt and the soup is creamy, about 3-5 minutes.
Step 5
Taste and adjust salt and pepper as needed. Stir in the chopped parsley just before serving. Serve hot, garnished with extra parsley or Parmigiano-Reggiano if desired.