Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp fresh parsley, chopped (for garnish)

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.