Creamy Parmesan Chicken Sausage Ditalini Soup With Roasted Red Pepper Swirl

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and a touch of elegance. This Creamy Parmesan Chicken Sausage Ditalini Soup with Roasted Red Pepper Swirl is exactly that – a delightful blend of Italian-inspired flavors that’s both hearty and refined. The savory chicken sausage, perfectly cooked ditalini pasta, and rich Parmesan cheese create a creamy base, beautifully contrasted by the sweet and smoky swirl of roasted red pepper. It’s a surprisingly easy recipe that delivers a restaurant-quality experience right in your kitchen. Perfect for a chilly evening or a cozy weekend lunch, this soup is sure to become a new family favorite!

What You’ll Need: The Ingredient List

• 30 ml (2 Tbsp) Olive Oil (for sautéing): We’re starting with a good quality olive oil for building the flavor base of our soup. Choose an extra light or virgin olive oil for a milder flavor that won’t overpower the other ingredients.
• 300 g (10.5 oz) Halal Chicken Sausage, sliced: Using halal chicken sausage ensures a flavorful and ethically sourced protein. Slicing it allows for even cooking and distribution of flavor throughout the soup. You can adjust the thickness of the slices to your preference.
• 150 g (5.3 oz) Ditalini Pasta: Ditalini, meaning ‘little thimbles’ in Italian, is a small, tube-shaped pasta that’s perfect for soups. Its shape holds the creamy broth beautifully.
• 1 Medium Onion (≈150 g / 5 oz), finely chopped: The foundation of many great soups, the onion provides a sweet and savory base. Finely chopping ensures it cooks down and blends seamlessly into the broth.
• 2 Cloves Garlic, minced: Garlic adds a pungent aroma and depth of flavor. Mincing it releases its oils, maximizing its impact on the soup.
• 1 Medium Carrot (≈70 g / 2.5 oz), diced: Carrots contribute a subtle sweetness and vibrant color to the soup. Dicing them ensures they cook evenly with the other vegetables.
• 1 Celery Stalk (≈50 g / 1.8 oz), diced: Celery adds a fresh, slightly peppery note to the soup. Like the carrots, dicing it ensures even cooking.
• 1 L (4 cups) Low-Sodium Vegetable Broth: Using low-sodium broth allows you to control the saltiness of the soup. Vegetable broth provides a lighter flavor than chicken broth, letting the other ingredients shine.
• 200 ml (¾ cup) Heavy Cream: Heavy cream is the key to achieving the soup’s luxurious, creamy texture. It adds richness and a velvety smoothness.
• 100 g (3½ oz) Freshly Grated Parmesan Cheese: Freshly grated Parmesan is essential for the best flavor. Pre-grated Parmesan often contains cellulose, which can affect the melting and texture.
• 100 g (3½ oz) Roasted Red Pepper Puree (store-bought or homemade): The roasted red pepper puree provides a sweet, smoky, and vibrant swirl to the soup. You can use store-bought for convenience or make your own for a more intense flavor.
• 1 tsp Smoked Paprika: Smoked paprika adds a subtle smoky flavor that complements the roasted red pepper and chicken sausage.
• ½ tsp Freshly Ground Black Pepper: Freshly ground black pepper provides a sharp, aromatic spice.
• ½ tsp Salt, plus more to taste: Salt enhances the flavors of all the other ingredients. Start with ½ tsp and adjust to your preference.
• 4 Fresh Sage Leaves, crisped: Crisped sage leaves add a beautiful aromatic garnish and a delightful textural contrast.
• 1 Tbsp (15 ml) Extra-Virgin Olive Oil (for crisping sage and final drizzle): Extra-virgin olive oil has a robust flavor that’s perfect for crisping the sage and adding a final touch of richness to the soup.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Chicken Sausage: Italian sausage (sweet or hot) or even chorizo can be used in place of chicken sausage.
• Ditalini Pasta: Other small pasta shapes like orzo, acini di pepe, or even small shells will work well.
• Heavy Cream: Half-and-half can be used for a lighter soup, but it won’t be as creamy. You could also use a cashew cream for a dairy-free option.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan, offering a similar salty and savory flavor.

Step-by-Step Instructions for Creamy Parmesan Chicken Sausage Ditalini Soup

1. Roast the Red Pepper: Preheat your oven to 200°C (400°F). Place a red bell pepper directly on a baking sheet. Drizzle lightly with olive oil – this helps it char nicely. Roast for approximately 20 minutes, or until the skin is blackened and blistered. The charring is crucial for developing that smoky flavor that will beautifully complement the creamy soup.
2. Prepare the Red Pepper Puree: Once the pepper is cool enough to handle, place it in a bowl and cover with plastic wrap for 10 minutes. This steams the pepper, making it easier to peel. Peel off the charred skin, remove the seeds and stem, and place the pepper flesh in a blender or food processor. Add 1 tablespoon of olive oil, ½ teaspoon of smoked paprika, and a pinch of salt. Blend until completely smooth. Set aside – this vibrant puree is the finishing touch!
3. Brown the Sausage: In a large, heavy-bottomed pot (Dutch oven works great!), heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken sausage and cook for about 4 minutes, turning occasionally, until nicely browned on all sides. Browning the sausage adds depth of flavor to the entire soup. Remove the sausage from the pot and set aside on a plate.
4. Sauté the Vegetables: Add the chopped onion, diced carrot, diced celery, and minced garlic to the same pot. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened and fragrant. Don’t rush this step – allowing the vegetables to soften properly builds a flavorful base for the soup.
5. Cook the Ditalini: Pour in the low-sodium vegetable broth and bring to a gentle boil. Add the ditalini pasta and cook for 8-10 minutes, or until al dente. Keep an eye on the pasta; you want it to be cooked through but still have a slight bite.
6. Create the Creamy Base: Stir in the heavy cream, freshly grated Parmesan cheese, and the browned chicken sausage. Season with salt and black pepper. Simmer for 2-3 minutes, stirring constantly, until the cheese is melted and the soup has thickened slightly. The Parmesan cheese will melt into the cream, creating a wonderfully rich and velvety texture.
7. Assemble and Garnish: Ladle the soup into shallow bowls. Using a spoon, carefully drop a tablespoon of the roasted red pepper puree into the center of each bowl. Gently swirl it through the surface of the soup to create a beautiful and flavorful ribbon.
8. Crisp the Sage: While the soup simmers, heat 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the fresh sage leaves and fry for 30-45 seconds, or until they are crisp and slightly translucent. Transfer the crisped sage leaves to a paper towel-lined plate to drain excess oil.
9. Final Touches: Finish each bowl of soup with a drizzle of the remaining roasted red pepper puree, a sprinkle of additional grated Parmesan cheese (optional), and a few crisped sage leaves. Serve immediately.

Why Ditalini Works So Well in This Soup

Ditalini, meaning ‘small thimbles’ in Italian, isn’t just a cute pasta shape; it’s perfectly suited for soups like this one. Its small size distributes evenly throughout the broth, providing a satisfying bite in every spoonful. The tubular shape also cradles the creamy sauce beautifully, ensuring each piece is coated in flavor. Larger pasta shapes can overwhelm the delicate balance of the soup, while smaller shapes might get lost.

The Magic of Smoked Paprika

Smoked paprika is a key ingredient in this recipe, adding a subtle smokiness that elevates the flavor profile. It complements the roasted red pepper beautifully and provides a depth of flavor that you wouldn’t get with regular paprika. Using a high-quality smoked paprika is worth the investment – the difference in flavor is noticeable. If you’re sensitive to spice, start with a smaller amount and adjust to your preference.

Tips for the Best Roasted Red Pepper Puree

Achieving a vibrant and flavorful roasted red pepper puree is essential for the visual appeal and taste of this soup. Ensure the pepper is thoroughly charred on all sides – this is where the smoky flavor comes from. After roasting, allowing the pepper to steam in plastic wrap makes peeling the skin much easier. Don’t skimp on the olive oil when blending; it helps create a smooth and creamy texture. If you’re short on time, you can use store-bought roasted red pepper puree, but homemade is always best!

Adjusting the Creaminess

The amount of heavy cream can be adjusted to your liking. For a richer, more decadent soup, use the full ¾ cup. If you prefer a lighter soup, you can reduce the amount to ½ cup. You can also substitute half-and-half for some of the heavy cream, but the soup won’t be as thick or creamy.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can make the soup a day ahead of time. However, the pasta will continue to absorb liquid as it sits, so you may need to add a little extra broth when reheating. It’s best to add the red pepper swirl and sage garnish just before serving.

Can I use a different type of sausage?

Absolutely! Italian sausage (sweet or hot) would be a delicious substitute for the chicken sausage. You could also use turkey sausage or chorizo.

Is this soup gluten-free?

No, this soup is not gluten-free due to the ditalini pasta. You can substitute gluten-free pasta to make it gluten-free.

Save this Recipe for Later!

Don’t forget to save this Creamy Parmesan Chicken Sausage Ditalini Soup with Roasted Red Pepper Swirl recipe to your Pinterest board for easy access later! It’s the perfect cozy meal for a chilly evening. [Pinterest Save Button/Link]

Print