Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage (hot or mild based on preference); 1 Tbsp olive oil; 1 small onion, diced; 2–6 cloves garlic, minced; 4 cups chicken broth; 14.5 oz canned diced tomatoes, drained; 8–16 oz ditalini (small pasta); 1 cup heavy cream; ½ cup grated Parmesan cheese (plus extra for serving); 2 cups fresh spinach, chopped; Optional: red chili flakes, salt & pepper to taste

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I made a rich and comforting soup loaded with Italian sausage, ditalini pasta, spinach, and a creamy Parmesan-infused broth—a perfect cozy meal for chilly days.

Why You’ll Love This Recipe

I adore how the spicy sausage brings lots of flavor, while the creamy Parmesan broth and tender ditalini pasta add warmth and heartiness. It’s a one‑pot dinner that’s ready in about 30 minutes and fills the house with comforting aromas.

Ingredients

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

1 lb Italian sausage (hot or mild based on preference)
1 Tbsp olive oil
1 small onion, diced
2–6 cloves garlic, minced (I use extra for flavor)
4 cups chicken broth
14.5 oz canned diced tomatoes, drained
8–16 oz ditalini (small pasta)
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for serving)
2 cups fresh spinach, chopped
Optional: red chili flakes, salt & pepper to taste

Directions

Heat oil in a large pot over medium heat, then add the sausage and onion. Break the sausage apart and cook until browned and onions are soft.
Stir in garlic; sauté until fragrant.
Pour in broth and diced tomatoes, bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.
Lower heat to medium‑low. Stir in cream and Parmesan, simmer until the soup thickens.
Add spinach and cook until wilted. Season with chili flakes, salt, and pepper.
Serve hot, garnished with extra Parmesan.

Servings and timing

This recipe serves about 6 people. Hands-on time is around 10 minutes, and total cook time is approximately 20 minutes, so it's done in about 30 minutes.

Variations

Swap mild sausage or use turkey/chicken sausage for a lighter twist.
Omit cream and use milk or cornstarch slurry for a lighter broth.
Add veggies like carrots, zucchini, or bell peppers.
Use alternative small pasta (elbow, shells, or gluten-free).
Make it spicier with extra red pepper flakes.
Prepare in a slow cooker—brown sausage first, then cook on low for 4–6 hours.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb broth, so when reheating, I add extra broth or water to loosen the consistency. To freeze, portion out and freeze for up to 2 months, thaw overnight before reheating.

FAQs

What if I want a lighter version without heavy cream?

I swap heavy cream for half‑and‑half or milk, or use a cornstarch slurry for thickness.

Can I make this soup ahead and reheat later?

Yes! I cook the soup and refrigerate or freeze it. Reheat gently and add broth if it thickens too much.

How do I prevent the pasta from getting mushy?

I cook pasta to al dente, or I cook it separately and add it just before serving.

Can I substitute sausage type or add vegetables?

Absolutely—I often use mild or spicy sausages. I sometimes add spinach (as in the recipe), or zucchini, carrots, or bell peppers for extra veggies.

How do I reheat leftovers without losing creaminess?

I warm it slowly on the stove over medium heat, stirring in extra broth to maintain the silky texture.

Conclusion

This Creamy Parmesan Italian Sausage Ditalini Soup is one of my go-to comfort meals—flavorful, easy, and perfect for busy nights or cozy family dinners. It hits all the right notes with spice, cheese, and heartiness. I hope it becomes a favorite in your kitchen, too!

Creamy Parmesan Italian Sausage Ditalini Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Low Calorie

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Description

A rich and comforting soup with Italian sausage, ditalini pasta, spinach, and a creamy Parmesan-infused broth, perfect for cozy meals.

Instructions

Heat oil in a large pot over medium heat, then add the sausage and onion. Break the sausage apart and cook until browned and onions are soft.
Stir in garlic; sauté until fragrant.
Pour in broth and diced tomatoes, bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.
Lower heat to medium-low. Stir in cream and Parmesan, simmer until the soup thickens.
Add spinach and cook until wilted. Season with chili flakes, salt, and pepper.
Serve hot, garnished with extra Parmesan.

Notes

This recipe serves about 6 people.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta will absorb broth, so add extra broth or water when reheating.
For a lighter version, swap heavy cream for half-and-half or milk, or use cornstarch slurry for thickness.
For a spicier kick, add more red pepper flakes.
This recipe can be made in a slow cooker; brown the sausage first and cook on low for 4-6 hours.