Creamy Parmesan Italian Sausage Ditalini Soup: A Bowl of Pure Comfort
If you’re searching for the ultimate cozy, creamy soup that tastes like a hug in a bowl, this Creamy Parmesan Italian Sausage Ditalini Soup is it. Rich and hearty, this recipe combines savory Italian sausage, tender ditalini pasta, and a velvety Parmesan-infused broth for the perfect cold-weather meal. Every spoonful delivers creamy comfort, bold flavor, and just the right amount of spice.
I first made this soup on a rainy evening, and it instantly became a family favorite. The aroma of garlic, herbs, and simmering sausage fills the kitchen, making it impossible to wait until it’s done. Once, I swapped the spinach for kale and added a dash of crushed red pepper—it gave the soup a delicious kick without overpowering its creamy goodness. Pair it with a warm baguette or garlic toast, and you’ve got the perfect weeknight dinner.
Why You’ll Love This Recipe
This Creamy Parmesan Italian Sausage Ditalini Soup is comforting, flavorful, and surprisingly easy to make. It’s a complete meal in one pot—protein, carbs, and veggies all simmered together in a rich, creamy broth. The Italian sausage adds savory depth, while the Parmesan gives the soup a luxurious, cheesy finish. It’s hearty enough to stand on its own but elegant enough for entertaining guests.
Print
Creamy Parmesan Italian Sausage Ditalini Soup: A Bowl of Pure Comfort
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
A rich and cozy soup featuring Italian sausage, tender ditalini pasta, and vegetables in a creamy Parmesan-infused broth — a comforting bowl that’s full of flavor and perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- ¾ cup ditalini pasta (uncooked)
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes, and cook for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add the ditalini pasta and cook according to package directions (about 8–10 minutes) until al dente.
- Stir in heavy cream and Parmesan cheese, mixing until the cheese is melted and the broth becomes creamy.
- Add chopped spinach and simmer for 1–2 minutes until wilted.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve hot, garnished with extra Parmesan and fresh parsley or basil.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Substitute kale for spinach for a heartier texture.
- You can use mini shells or elbow pasta if ditalini isn’t available.
- This soup thickens as it cools — add a splash of broth when reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian sausage (mild or spicy) – The heart of the dish, adding bold flavor and richness to the broth.
Olive oil – Helps brown the sausage and enhance the flavor base.
Onion – Adds sweetness and depth to the soup.
Garlic – Infuses the broth with warm, aromatic flavor.
Carrots and celery – Classic soup veggies that add texture and subtle sweetness.
Ditalini pasta – Small tube-shaped pasta that makes every bite hearty and satisfying.
Chicken broth – The flavorful base that ties everything together.
Heavy cream – Adds richness and gives the soup its creamy texture.
Parmesan cheese (freshly grated) – Melts into the broth for a silky, cheesy finish.
Italian seasoning – A blend of herbs that gives the soup authentic Italian flavor.
Spinach (or kale) – Adds color, freshness, and nutrients.
Crushed red pepper flakes (optional) – For a touch of gentle heat.
Salt and black pepper – Essential for seasoning and balance.
Directions
- Cook the sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Drain any excess fat if needed.
- Sauté the aromatics: Add diced onion, carrots, and celery to the pot. Sauté for 5–6 minutes, or until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Build the soup base: Stir in Italian seasoning, salt, pepper, and crushed red pepper flakes (if using). Pour in the chicken broth and bring the mixture to a simmer.
- Add the pasta: Stir in the ditalini pasta and cook according to the package instructions until tender, about 8–10 minutes. Stir occasionally to prevent sticking.
- Make it creamy: Lower the heat and stir in heavy cream and freshly grated Parmesan. Let it simmer gently for 2–3 minutes until the soup thickens slightly and becomes creamy.
- Add the greens: Stir in the spinach (or kale) and cook just until wilted. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and top with extra Parmesan and a sprinkle of black pepper. Serve warm with crusty bread or garlic toast.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people and takes about 40 minutes total—15 minutes of prep and 25 minutes of cooking. It’s perfect for cozy weeknights or a quick meal that feels indulgent yet easy.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or cream to thin it out as the pasta absorbs liquid over time. Avoid freezing with the pasta added—if you plan to freeze, cook and store the ditalini separately.
Variations and Customizations
Spicy Italian Sausage Soup
Use hot Italian sausage and extra crushed red pepper for a little kick.
Vegetable-Loaded Version
Add diced zucchini, bell peppers, or mushrooms for more color and nutrition.
Lighter Creamy Soup
Swap the heavy cream for half-and-half or evaporated milk to reduce calories.
Cheesy Twist
Stir in shredded mozzarella or fontina cheese for an extra-creamy, indulgent version.
Herb-Infused Version
Add fresh basil or thyme for a fragrant herbal note.
Low-Carb Alternative
Skip the pasta and add cauliflower florets for a lighter, keto-friendly version.
FAQs
1. Can I use a different pasta?
Yes—small shapes like elbow macaroni, small shells, or orzo work well.
2. Can I make this soup without cream?
Yes, but it won’t be as rich. Substitute with milk or a splash of half-and-half for a lighter option.
3. What kind of sausage works best?
Mild or spicy Italian sausage both taste amazing—choose based on your spice preference.
4. Can I use pre-shredded Parmesan?
Freshly grated Parmesan melts better and gives a smoother texture, but pre-shredded works in a pinch.
5. Can I make this soup vegetarian?
Yes, use plant-based sausage and vegetable broth instead of chicken broth.
6. Can I use frozen spinach?
Absolutely, just thaw and drain it well before adding to the soup.
7. How do I prevent the pasta from absorbing all the broth?
Cook the pasta separately and add it to individual bowls before ladling in the soup.
8. Can I add wine to the broth?
Yes, a splash of white wine adds depth and enhances the flavors beautifully.
9. What sides go well with this soup?
Crusty bread, garlic knots, or a light Caesar salad make perfect companions.
10. Can I double this recipe?
Yes, it scales beautifully—just use a larger pot and adjust seasoning as needed.
Conclusion
Creamy Parmesan Italian Sausage Ditalini Soup is the definition of comfort food—rich, hearty, and packed with flavor. With its creamy broth, tender pasta, and savory sausage, it’s a one-pot meal that satisfies every craving. Whether you’re feeding the family or cozying up on a quiet night, this soup delivers warmth, comfort, and restaurant-worthy flavor in every bite. Once you make it, it’s sure to earn a permanent spot in your dinner rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!