Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup is a rich, hearty bowl of comfort packed with savory sausage, tender pasta, and a velvety Parmesan cream broth. It’s the perfect soup when I want something cozy and flavorful, and it’s just as easy to make for a weeknight dinner as it is for a weekend gathering.

Why You’ll Love This Recipe

I love how this soup brings together simple ingredients in such a satisfying way. The Italian sausage adds bold flavor, the ditalini pasta makes every spoonful hearty, and the creamy Parmesan broth ties it all together with a smooth, cheesy finish. It’s a one-pot meal that warms me up fast and leaves everyone full and happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy, depending on preference)

• Ditalini pasta

• Onion, diced

• Carrots, chopped

• Celery, chopped

• Garlic, minced

• Chicken broth

• Heavy cream

• Grated Parmesan cheese

• Olive oil

• Italian seasoning

• Crushed red pepper flakes (optional)

• Salt and black pepper

• Fresh parsley (for garnish)

Directions

1. I heat olive oil in a large pot over medium heat and cook the Italian sausage until browned, breaking it into crumbles as it cooks. I drain excess fat if needed.

2. I add the onion, carrots, and celery, and sauté until softened. Then I stir in the garlic and cook for another minute.

3. I pour in the chicken broth and bring the soup to a boil.

4. I add the ditalini pasta and reduce the heat to a simmer, cooking until the pasta is al dente.

5. I stir in the heavy cream and Parmesan cheese, letting it melt into the broth to create a creamy, cheesy texture.

6. I season with Italian seasoning, salt, pepper, and red pepper flakes if I want a little heat.

7. I simmer gently for a few more minutes to bring everything together, then garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in under 45 minutes.

Variations

• I’ve used spinach or kale stirred in at the end for extra greens.

• For a lighter version, I use half-and-half or evaporated milk instead of heavy cream.

• Sometimes I swap ditalini for orzo, small shells, or elbow macaroni.

• I’ve also added white beans or cannellini beans to make it heartier.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The pasta will absorb more broth as it sits, so I add extra chicken broth or a splash of cream when reheating on the stove or in the microwave.

FAQs

Can I make this soup ahead of time?

Yes, I often make the base ahead and cook the pasta separately, adding it just before serving to keep it from getting too soft.

What kind of sausage should I use?

I prefer Italian sausage—mild for a family-friendly version or spicy for extra flavor. Ground chicken or turkey sausage works too.

Does the Parmesan need to be fresh?

Freshly grated Parmesan melts best and adds the most flavor. Pre-shredded can work in a pinch, but I avoid the powdery kind.

How do I keep the soup from getting too thick?

I add extra broth or water as needed, especially when reheating, to keep the texture smooth and creamy.

Can I freeze this soup?

I freeze the soup without the pasta, since pasta can get mushy when thawed. I add freshly cooked pasta when I reheat it.

Conclusion

Creamy Parmesan Italian Sausage Ditalini Soup is a warm, filling, and flavorful dish I love to make when I want something comforting but not complicated. With its cheesy broth, savory sausage, and tender pasta, it’s the kind of soup that feels like a hug in a bowl—perfect for any night of the week.

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