Italian Pastina Soup – Real Food with Sarah
This Italian Pastina Soup is comfort in a bowl. Known as "Italian penicillin," this hearty soup is made with pastina pasta, chicken stock, veggies, and parmesan rind, delivering both flavor and nutrition. It’s perfect for chilly nights, sick days, or a nourishing weeknight meal with an Italian twist.
Creamy Parmesan Italian Sausage Ditalini Soup
1 lb Italian sausage, casing removed 1 T olive oil 1 small onion, diced 2 cloves garlic, minced 14.5 oz can diced tomatoes, drained 4 cups chicken broth 1 cup heavy cream 1 cup small pasta (ditalini or elbow) 1 cup shredded Parmesan cheese 1/2 t dried basil 1/2 t dried oregano Salt and pepper Heat olive oil in pot. Add Italian sausage, breaking it up as it cooks until it is browned. Remove sausage from pot and set aside. In same pot, add onion & garlic. Cook 3–4 minutes. Stir in tomatoes, broth, basil, & oregano. Bring to boil. Add pasta to boiling broth mixture & cook until al dente. Reduce heat to medium-low. Stir in cream & cheese, allowing cheese to melt & thicken soup. Return cooked sausage to pot, stirring to combine. Season with salt & pepper.
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