🍝 Creamy Parmesan Italian Sausage Ditalini Soup
A rich, comforting hug in a bowl. This soup combines savory Italian sausage, tender pasta, and a velvety, herbed Parmesan broth. It’s hearty enough for a meal and guaranteed to become a cold-weather favorite.
📝 INGREDIENTS
For the Soup Base
· 1 lb Italian sausage (mild or hot), casings removed
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2 medium carrots, diced
· 2 stalks celery, diced
· 4 cloves garlic, minced
· 6 cups chicken broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tsp Italian seasoning
· 1 tsp dried basil
· ½ tsp red pepper flakes (optional, for heat)
· Salt and black pepper to taste
For the Creamy Parmesan Finish
· 1 cup ditalini pasta (or other small pasta like small shells)
· 1 cup heavy cream or half-and-half
· 1 ½ cups freshly grated Parmesan cheese, plus more for serving
· 3 cups roughly chopped fresh spinach or kale (optional, but recommended)
· 2 tbsp fresh parsley, chopped
For Serving
· Extra grated Parmesan
· Crusty bread or garlic bread
👩🍳 INSTRUCTIONS
Step 1: Brown the Sausage
- In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
- Add sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
Step 2: Sauté Aromatics
- To the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic, Italian seasoning, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
Step 3: Build the Broth
- Pour in chicken broth and diced tomatoes with their juices. Bring to a boil.
- Return the cooked sausage to the pot. Reduce heat to a simmer, cover, and cook for 15 minutes to let flavors meld.
Step 4: Cook the Pasta
- Stir in the ditalini pasta. Simmer uncovered for 8-10 minutes, or until pasta is al dente (just tender).
Step 5: Make it Creamy
- Reduce heat to low. Stir in the heavy cream and grated Parmesan until the cheese is melted and the soup is creamy.
- Add spinach (if using) and stir until wilted, about 2 minutes.
- Stir in fresh parsley. Taste and adjust seasoning with salt and pepper.
Step 6: Serve
- Ladle into bowls and top with extra Parmesan.
- Serve immediately with crusty bread for dipping.
⏱️ TOTAL TIME
· Prep: 15 minutes
· Cook: 35 minutes
· Total: 50 minutes
💡 PRO TIPS & VARIATIONS
· Pasta Note: Cook the pasta separately if you plan to have leftovers. Store the pasta and soup separately, then combine when reheating to prevent the pasta from becoming mushy.
· Cheese Matters: Use a block of real Parmesan and grate it yourself. Pre-grated cheese contains anti-caking agents that can make your soup grainy.
· Thickness: For a thicker soup, create a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Stir in during the last 5 minutes of simmering.
· Lighter Version: Use turkey Italian sausage, swap heavy cream for whole milk or evaporated milk, and add a spoonful of cream cheese for richness.
· Vegetarian Option: Omit sausage, use vegetable broth, and add 1 can of drained white beans or lentils for protein.
· Slow Cooker Method: Brown sausage and sauté veggies (Step 1 & 2). Transfer to slow cooker with broth, tomatoes, and herbs. Cook on LOW 6-8 hours or HIGH 3-4 hours. 30 minutes before serving, stir in pasta, cream, cheese, and spinach. Cover and cook until pasta is tender.
🥡 STORAGE & REHEATING
· Fridge: Store in an airtight container for up to 3-4 days. The pasta will continue to absorb liquid, so add a splash of broth or water when reheating.
· Freeze: Freeze without pasta or dairy (cream/cheese) for best results. Thaw overnight in the fridge, reheat, then stir in freshly cooked pasta, cream, and cheese.
· Reheat: Gently on the stovetop over medium-low heat, stirring occasionally.
This soup is the perfect balance of savory, creamy, and hearty—a true one-pot wonder that will fill your kitchen with the most inviting aroma. Enjoy! 🥖🍲