This Creamy Parmesan Italian Sausage Ditalini Soup is the ultimate comfort food, blending rich, creamy broth with savory Italian sausage and al dente ditalini pasta. Perfect for chilly nights or anytime you need a warm, satisfying meal, this easy soup recipe is a crowd-pleaser. With the perfect balance of flavors and textures, it’s bound to become a staple in your recipe rotation.
Why This Creamy Parmesan Italian Sausage Ditalini Soup is So Delicious
This hearty soup brings together the bold flavors of Italian sausage, creamy Parmesan, and tender ditalini pasta, creating a comforting bowl of goodness. The addition of garlic, spinach, and a blend of seasonings takes this soup to the next level, offering a balanced taste that’s rich yet not overpowering.
It’s easy to make, customizable with your favorite veggies, and perfect for a cozy family dinner or meal prep for the week!
Ingredients for Creamy Parmesan Italian Sausage Ditalini Soup
1 lb Italian sausage (mild or spicy, based on preference)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach (or kale)
1 cup ditalini pasta (or other small pasta)
2 teaspoons Italian seasoning
Salt and pepper, to taste
Olive oil (for sautéing)
Optional: Crushed red pepper flakes for heat
Substitutions and Variations
Sausage: Ground turkey or chicken sausage works as a leaner alternative.
Broth: Use vegetable broth or beef broth if you prefer.
Cream: Substitute heavy cream with half-and-half or whole milk for a lighter version.
Greens: Kale or Swiss chard can be substituted for spinach.
Pasta: If you don’t have ditalini, try using elbow macaroni, small shells, or penne.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Brown the sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes.
Sauté the aromatics: Add the chopped onion and garlic to the pot with the sausage. Sauté for 2–3 minutes, or until fragrant and the onions are softened.
Add broth and tomatoes: Pour in the chicken broth and canned diced tomatoes, including their juice. Stir in the Italian seasoning and bring the soup to a simmer.
Cook the pasta: Add the ditalini pasta to the pot and cook according to package instructions, about 8–10 minutes, until the pasta is tender.
Finish the soup: Lower the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Cook for an additional 2–3 minutes, or until the spinach is wilted and the soup is creamy. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls, top with extra Parmesan cheese, and a drizzle of olive oil if desired.
Mix-ins and Add-ins for Extra Flavor
Bacon: Add crumbled crispy bacon for a smoky crunch.
Herbs: Fresh basil or thyme adds a fresh, aromatic twist.
Mushrooms: Sautéed mushrooms bring an earthy depth to the soup.
Peas or carrots: Add extra veggies for additional color and nutrition.
Recipe Tips for the Best Creamy Parmesan Italian Sausage Ditalini Soup
Don’t overcook the pasta: Make sure the pasta is al dente since it will continue cooking slightly once added to the soup.
Adjust creaminess: Add more or less cream depending on how rich you want the soup to be.
Simmer to blend flavors: Let the soup simmer for a few extra minutes after adding the cream to allow the flavors to meld together.
Storage: For a thicker soup, cook the pasta separately and add it when serving. This helps avoid the pasta soaking up too much liquid over time.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3–4 days.
Freezing: This soup can be frozen, but for best results, freeze the soup without the pasta. Add freshly cooked pasta after thawing.
Reheat: Reheat on the stovetop over medium heat, adding a splash of broth or water if needed to adjust consistency.
Recipe Variations
Spicy Sausage Soup: Use spicy Italian sausage and add crushed red pepper flakes to the soup for extra heat.
Low-Carb Version: Substitute the ditalini pasta with cauliflower rice or zucchini noodles for a keto-friendly option.
Vegetarian Version: Omit the sausage and use plant-based sausage or add more beans and vegetables for a hearty veggie soup.
FAQs – Creamy Parmesan Italian Sausage Ditalini Soup
Q: Can I make this soup ahead of time?
Yes! The flavors in this soup only get better with time, making it perfect for meal prep. Store it in the fridge and reheat when ready to serve.
Q: Can I use fresh tomatoes instead of canned?
Absolutely! You can use 2-3 fresh tomatoes, chopped, in place of the canned tomatoes. Just make sure to cook them down for a few minutes to release their juices.
Q: Can I make this recipe dairy-free?
Yes! Use coconut milk or a dairy-free cream alternative and skip the Parmesan cheese, or use a dairy-free cheese substitute.
Q: How can I make this soup spicier?
Add more crushed red pepper flakes, cayenne pepper, or use hot Italian sausage for a spicier kick.
Final Thoughts
This Creamy Parmesan Italian Sausage Ditalini Soup is a rich, hearty, and comforting dish that’s perfect for any season. With creamy broth, flavorful sausage, and tender pasta, this soup is sure to become a family favorite. Whether served on its own or with a side of crusty bread, it’s a bowl of pure comfort!
Creamy Parmesan Italian Sausage Ditalini Soup - Easy DIY Recipes
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 lb Italian sausage mild or spicy, your choice
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup grated Parmesan cheese
- 1 cup ditalini pasta or small pasta of choice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the Italian sausage and cook, breaking it up into smaller pieces until browned, about 7–8 minutes.
- Add chopped onion and minced garlic to the pot, and cook for another 2 minutes until softened.
- Pour in the chicken broth and bring to a simmer.
- Add the half-and-half, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Stir to combine.
- Add the ditalini pasta and cook according to package instructions, about 10–12 minutes, until tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or basil, and enjoy!
Notes
- You can use ground turkey or chicken sausage for a leaner version of this soup.
- Feel free to add some spinach or kale for extra greens!
- For a thicker soup, reduce the amount of broth or add more cheese.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
