This Creamy Parmesan Italian Sausage Ditalini Soup is the kind of comfort food I crave on a chilly day. It’s hearty, rich, and full of savory Italian sausage, tender pasta, and a creamy, cheesy broth that pulls everything together beautifully. This soup brings all the flavors of a classic Italian dish into one bowl that warms me from the inside out.
Why You’ll Love This Recipe
I love how this soup delivers big flavor with minimal effort. The ditalini pasta adds a nice texture and the sausage gives it that bold, savory bite. The creamy parmesan broth ties it all together with a luscious finish. It’s a crowd-pleaser that works just as well for a cozy family dinner as it does for entertaining guests. I also like how adaptable it is — I can easily add vegetables or switch up the protein to suit my mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy, based on preference)
- Ditalini pasta
- Yellow onion, diced
- Garlic, minced
- Chicken broth
- Heavy cream
- Parmesan cheese, freshly grated
- Olive oil
- Salt and pepper
- Crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Directions
- I start by heating olive oil in a large pot over medium heat. I add the Italian sausage, breaking it apart as it browns.
- Once the sausage is cooked through, I stir in the diced onions and sauté until they’re soft and translucent.
- I add the garlic and cook for another minute, just until fragrant.
- I pour in the chicken broth and bring everything to a simmer.
- Then I add the ditalini pasta and cook until it’s al dente, stirring occasionally to keep it from sticking.
- I reduce the heat to low and stir in the heavy cream and parmesan cheese until the soup becomes thick and creamy.
- I season with salt, pepper, and a pinch of red pepper flakes for some heat.
- Right before serving, I sprinkle freshly chopped parsley on top for a pop of color and freshness.
Servings and timing
This recipe serves about 6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Sometimes I swap the ditalini for small shells or elbow macaroni if that’s what I have on hand. I’ve also added spinach or kale toward the end of cooking for an extra veggie boost. If I want a lighter version, I use half-and-half instead of heavy cream. And when I’m in the mood for more spice, I use hot Italian sausage and a generous pinch of chili flakes.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. It also reheats well in the microwave, again with a bit of extra liquid to loosen it up.
FAQs
What kind of sausage works best for this soup?
I like using mild or spicy Italian sausage links, sliced into rounds or crumbled, but chicken or turkey sausage also work well.
Can I make this soup ahead of time?
Yes, I make it ahead often. I recommend cooking the pasta separately and adding it right before serving to prevent it from soaking up all the broth.
Can I freeze this soup?
I don’t usually freeze cream-based soups because they can separate when reheated, but if I do, I freeze it without the cream and pasta, then add those fresh when I reheat.
What cheese works best besides parmesan?
If I’m out of parmesan, I use Romano or Asiago for a similar salty, nutty flavor. For something different, a touch of mozzarella makes the soup extra gooey and rich.
How can I make this soup gluten-free?
I just swap in my favorite gluten-free pasta and make sure the sausage and broth I use are labeled gluten-free.
Conclusion
This Creamy Parmesan Italian Sausage Ditalini Soup is the kind of dish I turn to when I want something satisfying, flavorful, and easy to make. The creamy broth, savory sausage, and tender pasta make every spoonful a perfect bite. Whether I’m making it for a weeknight dinner or a cozy weekend lunch, it never disappoints.
Creamy Parmesan Italian Sausage Ditalini Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A hearty and creamy Italian soup made with savory sausage, tender ditalini pasta, and a rich parmesan cheese broth, perfect for a comforting meal.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 cup ditalini pasta
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart, until browned.
- Add diced onions and sauté until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add ditalini pasta and cook until al dente, stirring occasionally.
- Reduce heat to low, stir in heavy cream and Parmesan cheese until soup is thick and creamy.
- Season with salt, pepper, and red pepper flakes if using.
- Garnish with freshly chopped parsley before serving.
Notes
- Swap ditalini with small shells or elbow macaroni as needed.
- Add spinach or kale at the end for extra veggies.
- Use half-and-half for a lighter version.
- Store leftovers in the fridge for up to 4 days and reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
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