Creamy Parmesan Italian Sausage Ditalini Soup

A Hearty and Flavorful Comfort Soup

This Creamy Parmesan Italian Sausage Ditalini Soup is the perfect blend of richness, warmth, and Italian-inspired flavors. With crumbled Italian sausage, tender ditalini pasta, and a velvety Parmesan-infused broth, this soup is both hearty and indulgent. Whether you’re looking for a cozy meal on a cold day or a crowd-pleasing dish for a family gathering, this recipe is sure to satisfy.

Why You’ll Love This Recipe

• Rich and creamy – The combination of heavy cream and Parmesan cheese creates a luscious, velvety texture.
• Packed with flavor – Italian sausage, garlic, and herbs infuse every spoonful with bold, savory notes.
• Comforting and filling – Ditalini pasta and a thick, creamy broth make this soup a complete meal.
• Quick and easy – Ready in under an hour, this is a great option for a weeknight dinner.
• Customizable – Easily adapt this recipe with different proteins, vegetables, or pasta types.

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 ½ cups ditalini pasta
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped (optional)
• 1 tablespoon olive oil (if needed for sautéing)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Italian Sausage

• In a large pot or Dutch oven over medium heat, brown the Italian sausage, breaking it into crumbles as it cooks. If necessary, drain excess grease.
• Add diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

2. Simmer the Broth

• Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning, red pepper flakes (if using), salt, and black pepper.
• Bring the mixture to a gentle boil, then reduce the heat to a simmer.

3. Cook the Pasta

• Stir in the ditalini pasta and let it cook directly in the soup for about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.

4. Add the Cream and Cheese

• Lower the heat and slowly pour in the heavy cream, stirring to combine.
• Gradually add the Parmesan cheese, stirring continuously to melt and blend it into the broth.

5. Finish with Spinach (Optional)

• If using, stir in the chopped spinach and cook for another 2-3 minutes until wilted.

6. Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.
• Serve hot with crusty bread or a side salad.

Variations and Substitutions

• Meat options – Swap Italian sausage for ground turkey, chicken, or even plant-based sausage.
• Cheese alternatives – Try Pecorino Romano for a sharper flavor or a mix of Parmesan and mozzarella for extra richness.
• Vegetables – Add mushrooms, carrots, or zucchini for more texture and nutrients.
• Pasta choice – Use elbow macaroni, small shells, or orzo if ditalini is unavailable.
• Lighter version – Use half-and-half instead of heavy cream and reduce the Parmesan slightly for a less rich soup.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Storage and Reheating

Refrigeration

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

• Cream-based soups can separate when frozen, but if you plan to freeze it, leave out the heavy cream and Parmesan until reheating.
• Freeze in an airtight container for up to 2 months.

Reheating

• Warm on the stovetop over low heat, stirring frequently. Add a splash of broth or cream to restore the original consistency.
• Microwave in 30-second intervals, stirring between each, until heated through.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! Prepare the soup without adding the pasta, cream, or cheese. When ready to serve, reheat the soup, cook the pasta separately, and add the cream and cheese just before serving.

How can I thicken the soup?

For a thicker consistency, reduce the broth slightly or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before stirring in the cream.

Can I use milk instead of heavy cream?

Yes, but the soup will be less rich. Whole milk or half-and-half is a better substitute than skim milk.

What if my soup is too salty?

Balance the saltiness by adding a splash of heavy cream or a squeeze of lemon juice. Also, be mindful of the salt content in store-bought broths and Parmesan cheese.

Is this soup spicy?

It depends on the sausage and the red pepper flakes. Use mild sausage and skip the red pepper for a milder version.

What can I serve with this soup?

A crusty baguette, garlic bread, or a fresh green salad pairs well with this creamy soup.

Can I make this in a slow cooker?

Yes! Brown the sausage first, then add all ingredients (except pasta, cream, and cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the pasta during the last 30 minutes and add the cream and cheese just before serving.

How do I prevent the cheese from clumping?

Gradually add grated Parmesan while stirring constantly. Using freshly grated cheese (instead of pre-shredded) also helps prevent clumping.

Can I add beans to this soup?

Yes! Cannellini or great northern beans add extra heartiness and protein. Simply drain and rinse a can of beans and stir them in with the broth.

What if I don’t have ditalini pasta?

You can use any small pasta, such as elbow macaroni, small shells, or orzo, with similar results.

Conclusion

Creamy Parmesan Italian Sausage Ditalini Soup is the ultimate comfort food, packed with robust Italian flavors and a satisfying creamy texture. This easy, one-pot meal is perfect for cozy nights at home and can be customized to fit your taste. Whether you serve it with crusty bread or enjoy it on its own, this soup is guaranteed to be a hit. Try it today and savor every spoonful!

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