If you’re craving something warm, filling, and bursting with flavor, this Creamy Parmesan Italian Sausage Ditalini Soup is your perfect answer. It’s a comforting, one-pot wonder that fuses the heartiness of Italian sausage with the creamy decadence of Parmesan and a tender bite of ditalini pasta. Whether it’s a chilly evening or just a day when you want something soul-satisfying, this soup is a guaranteed crowd-pleaser.
Inspired by traditional Italian flavors but with a comforting American-style creamy twist, this recipe is a must-have in your cold-weather (and even warm-weather!) rotation.
Why You’ll Love This Soup
- Hearty and satisfying: Packed with sausage, pasta, and cheese—what’s not to love?
- Quick to make: Ready in just 35 minutes.
- Family-friendly: Great for feeding a crowd or meal prepping.
- Versatile: Perfect year-round, whether cozying up in winter or enjoying a light, creamy bowl in summer.
Ingredients (Serves 6)
- 1 lb Italian sausage (remove casing if using links)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 quarts chicken stock
- ½ cup heavy cream
- 1 cup ditalini pasta
- ½ cup grated Parmesan cheese
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Brown the Sausage
Heat olive oil in a large soup pot over medium-high heat. Add Italian sausage and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, transfer the sausage to a bowl and set aside.
Step 2: Sauté Aromatics
In the same pot, reduce heat to medium. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Simmer the Base
Pour in the diced tomatoes (with juices), chicken stock, basil, and oregano. Return the cooked sausage to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Cook the Pasta
Stir in the ditalini pasta and cook according to package instructions (usually 8–10 minutes), or until al dente.
Step 5: Finish with Cream and Cheese
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or garlic toast on the side.
Tips for Success
- Use quality sausage: Mild or spicy Italian sausage works; go for your preference but make sure it’s rich in flavor.
- Don’t overcook the pasta: Keep it al dente to avoid mushy texture.
- Cheese matters: Use freshly grated Parmesan for the best flavor and melt.
- Make it thicker: Reduce the broth slightly or add more cheese if you prefer a thicker soup.
- Add greens: Spinach or kale stirred in at the end makes this even more wholesome.
Variations
- Make it spicier: Add red pepper flakes or use spicy sausage for a kick.
- Swap the pasta: Try orzo, elbow macaroni, or small shells if you don’t have ditalini.
- Gluten-free version: Use gluten-free pasta and ensure your sausage is gluten-free.
- Vegetarian version: Substitute sausage with meatless crumbles and use veggie broth instead of chicken stock.
Serving Suggestions
- Garlic Bread: Classic, crunchy garlic toast or baguette slices are perfect to soak up every last bit.
- Side Salad: A crisp green salad with a balsamic vinaigrette pairs beautifully with the creamy soup.
- Wine Pairing: A light Pinot Grigio or a medium-bodied Chianti complements the Italian flavors wonderfully.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. If freezing, cook pasta separately and add when reheating to prevent it from going soft.
- Reheating: Warm gently on the stovetop or microwave. Add a splash of broth or cream if it thickens too much in the fridge.
From My Italian Kitchen to Yours
This Creamy Parmesan Italian Sausage Ditalini Soup is one of those dishes that feels like a warm hug in a bowl. I remember my nonna used to make a simpler version with just broth, pasta, and greens—but adding sausage, cream, and cheese takes it to another level while staying true to the comforting soul of traditional Italian cooking.
I often make a big pot of this soup when friends come over, and there’s never a spoonful left. It’s that perfect balance of rustic and rich—something you’ll want to make again and again.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 lb Italian sausage remove casing if using links
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 quarts chicken stock
- ½ cup heavy cream
- 1 cup ditalini pasta
- ½ cup grated Parmesan cheese
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Brown the Sausage
- Heat olive oil in a large soup pot over medium-high heat. Add Italian sausage and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, transfer the sausage to a bowl and set aside.
Step 2: Sauté Aromatics
- In the same pot, reduce heat to medium. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Simmer the Base
- Pour in the diced tomatoes (with juices), chicken stock, basil, and oregano. Return the cooked sausage to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Cook the Pasta
- Stir in the ditalini pasta and cook according to package instructions (usually 8–10 minutes), or until al dente.
Step 5: Finish with Cream and Cheese
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Step 6: Garnish and Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or garlic toast on the side.
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