Why You’ll Love This Recipe
Creamy Parmesan Italian sausage ditalini soup is the kind of meal that wraps you in warmth from the very first spoonful. It’s rich, savory, and loaded with flavor — tender pasta, hearty Italian sausage, aromatic herbs, and a velvety Parmesan cream broth that’s simply irresistible. I made this once on a cold evening when I needed something hearty yet elegant, and it became an instant favorite. It’s a perfect one-pot recipe for busy weeknights or cozy weekends at home. Each bite delivers the comforting creaminess of a chowder with the soul of classic Italian cooking. Pair it with crusty bread and a sprinkle of extra Parmesan, and you’ll have a bowl of pure comfort.
Creamy Parmesan Italian Sausage Ditalini Soup: Rich, Hearty, and Comfort in a Bowl
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a rich and hearty comfort food favorite made with savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. It’s the perfect cozy bowl for chilly nights — filling, flavorful, and easy to make in one pot.
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 1/2 cups water
- 1 cup ditalini pasta (or any small pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 cups fresh spinach, chopped (optional)
- 1 tbsp fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
- Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until the vegetables begin to soften.
- Pour in chicken broth and water. Bring to a boil.
- Add the ditalini pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Reduce heat to low. Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until the cheese melts and the soup becomes creamy.
- If using, stir in chopped spinach and cook for 1–2 more minutes until wilted.
- Taste and adjust seasoning as desired.
- Serve hot, garnished with fresh parsley and extra Parmesan.
Notes
- For a lighter version, substitute half-and-half or evaporated milk for the heavy cream.
- Add a pinch of red pepper flakes for heat.
- Leftovers thicken as they sit — just add a splash of broth or cream when reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian sausage — Choose mild or hot depending on your spice preference; it adds bold, savory depth.
Ditalini pasta — Small tube-shaped pasta that holds creamy broth beautifully.
Olive oil or butter — For sautéing and building rich flavor.
Onion — Provides a sweet, aromatic base for the soup.
Garlic — Essential for that signature Italian warmth and aroma.
Carrots and celery — Add natural sweetness and texture to balance the richness.
Crushed tomatoes or tomato paste — Adds color and a hint of acidity to round out the flavors.
Chicken broth — The flavorful foundation of the soup.
Heavy cream — Brings luxurious creaminess to the broth.
Grated Parmesan cheese — Melts into the soup for nutty, salty depth.
Italian seasoning — A blend of herbs like basil, oregano, and thyme for authentic Italian flair.
Spinach or kale (optional) — Adds color, nutrients, and freshness.
Salt and black pepper — To season and balance all the flavors.
Red pepper flakes (optional) — For a gentle kick of heat.
Directions
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, then remove and set aside.
In the same pot, add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Add crushed tomatoes or tomato paste and cook for 2 minutes to deepen the flavor. Pour in the chicken broth and bring to a simmer. Stir in Italian seasoning, salt, pepper, and red pepper flakes if desired.
Add the ditalini pasta and cook until al dente, about 8–10 minutes. Lower the heat and stir in the cooked sausage, heavy cream, and grated Parmesan. Simmer gently for 3–4 minutes, stirring until the soup thickens and becomes creamy.
Stir in spinach or kale just before serving for a pop of color and freshness. Taste and adjust seasoning as needed. Serve hot with extra Parmesan and a slice of crusty bread.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 6. Preparation takes 15 minutes, cooking about 30 minutes. Total time: approximately 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so add a splash of broth or cream when reheating. Reheat gently on the stove over low heat — avoid boiling to keep the cream from separating. For longer storage, freeze without the pasta for up to 2 months, and add freshly cooked ditalini when reheating.
Variations and Customizations
Spicy Version — Use hot Italian sausage and extra red pepper flakes for bold heat.
Cheesy Deluxe — Stir in shredded mozzarella or provolone for extra creaminess.
Vegetable Boost — Add zucchini, peas, or mushrooms for more texture and nutrition.
Tomato-Free — Skip the crushed tomatoes for a pure creamy white base.
Herb-Infused — Add fresh basil or rosemary for deeper flavor.
Bacon Twist — Add crispy bacon pieces for smoky richness.
Lighter Version — Substitute half-and-half or milk for the heavy cream.
Gluten-Free — Use gluten-free pasta or rice instead of ditalini.
Tuscan Style — Add sun-dried tomatoes and baby spinach for a Mediterranean twist.
Vegan Option — Use plant-based sausage, non-dairy cream, and vegetable broth.
FAQs
Can I use ground beef instead of sausage?
Yes, but Italian sausage adds more depth and spice — consider adding Italian seasoning if substituting.
What’s the best pasta shape to use?
Ditalini is classic, but small shells, elbow macaroni, or orzo also work well.
Can I make this soup ahead of time?
Yes, just store the soup and pasta separately to prevent it from thickening too much.
How can I thicken the soup more?
Simmer longer or stir in extra Parmesan cheese.
Can I use milk instead of cream?
Yes, but the soup will be lighter and less rich. Add a bit of cream cheese for body.
How do I prevent the pasta from becoming mushy?
Cook the pasta separately and add it to each bowl just before serving.
Can I make it vegetarian?
Absolutely — use veggie sausage and vegetable broth.
What’s the best way to reheat creamy soups?
Slowly over low heat while stirring; avoid boiling to keep the texture smooth.
Can I freeze the soup?
Yes, freeze without the pasta, as it tends to get soft when reheated.
What can I serve with this soup?
Crusty bread, garlic knots, or a simple green salad complement it perfectly.
Conclusion
Creamy Parmesan Italian sausage ditalini soup is the epitome of cozy, flavorful comfort food — rich, satisfying, and packed with Italian charm. The creamy broth, savory sausage, and tender pasta make it the perfect meal for any chilly day. Easy enough for weeknights yet impressive enough for guests, this soup delivers deep, hearty flavor in every spoonful. Once you make it, it’ll become a regular in your cold-weather rotation — warm, indulgent, and utterly irresistible.
Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share