Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Introduction

This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, hearty dish that combines savory sausage, tender pasta, and a rich, creamy broth. It’s perfect for chilly evenings when you want something warm and satisfying without too much fuss. The flavors meld beautifully to create a cozy, flavorful meal.

Ingredients

• 1 lb Italian sausage (mild or spicy, depending on preference)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth (preferably low-sodium)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 ½ cups ditalini pasta (uncooked)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Remove sausage from the pot and set aside.
2. Step 2: In the same pot, add diced onion, carrot, and celery. Sauté vegetables in the sausage drippings for 5-7 minutes until they begin to soften. Stir occasionally to prevent burning. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Pour in chicken broth and diced tomatoes with their juices. Stir to combine and bring to a simmer over medium-high heat. Add Italian seasoning, salt, and black pepper. Let the soup simmer for 10-15 minutes to allow flavors to meld and vegetables to soften.
4. Step 4: Add uncooked ditalini pasta to the pot and stir to distribute evenly. Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until pasta is tender and cooked through.
5. Step 5: Lower the heat to low and stir in heavy cream until the soup is creamy and smooth. Add grated Parmesan cheese and stir until melted and fully incorporated, thickening the soup.
6. Step 6: Return cooked Italian sausage to the pot, stir to combine, and let simmer for another 5 minutes to heat through. Taste and adjust seasoning if needed. Serve garnished with chopped fresh parsley.

Tips & Variations

• For extra depth, add a splash of white wine after sautéing the vegetables and let it reduce before adding broth.
• Substitute half-and-half for heavy cream for a lighter soup, though it will be less rich.
• Try adding some fresh spinach or kale in the last few minutes of cooking for added greens.
• Use spicy Italian sausage if you prefer a bit more heat.
• If ditalini pasta is unavailable, small pasta shapes like elbow macaroni or small shells work well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. You may need to add a little extra broth or water to loosen the soup as it thickens while stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and actually tastes better as the flavors have time to meld. Just store it in the fridge and reheat gently before serving.

Can I freeze this soup?

Because of the cream and cheese, freezing is not recommended as the texture may become grainy when thawed. It’s best to enjoy fresh or refrigerated leftovers within a few days.

Creamy Parmesan Italian Sausage Ditalini Soup Recipe

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4.5 from 111 reviews

This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, hearty dish featuring savory Italian sausage, tender vegetables, ditalini pasta, and a rich, creamy Parmesan broth. Perfect for chilly days, this soup combines robust flavors and creamy texture, making it a satisfying meal served hot with fresh parsley garnish.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sausage and Vegetables

• 1 lb Italian sausage (mild or spicy, depending on preference)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 celery stalks, diced

Soup Base

• 4 cups chicken broth (preferably low-sodium)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Cream and Cheese

• 1 cup heavy cream
• 1 cup grated Parmesan cheese

Pasta and Garnish

• 1 ½ cups ditalini pasta (uncooked)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Italian Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned and thoroughly cooked. Remove the sausage from the pot and set aside.
2. Sauté the Vegetables: Using the same pot, add diced onion, carrot, and celery. Sauté in the leftover sausage drippings for 5-7 minutes until vegetables soften, stirring occasionally. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Broth and Tomatoes: Pour in the chicken broth and undrained diced tomatoes, stirring to combine. Bring to a simmer over medium-high heat. Add Italian seasoning, salt, and black pepper. Let simmer for 10-15 minutes to allow flavors to meld and vegetables to become tender.
4. Cook the Pasta: Stir in uncooked ditalini pasta. Reduce heat to medium and simmer for 10-12 minutes until pasta is tender, stirring occasionally to prevent sticking.
5. Add the Cream and Parmesan: Reduce heat to low. Stir in heavy cream until the soup is creamy and smooth. Add grated Parmesan cheese and stir until fully melted and incorporated, thickening the soup with rich flavor.
6. Finish and Serve: Return cooked Italian sausage to the pot and stir to combine. Simmer for an additional 5 minutes to heat through. Adjust salt, pepper, or Italian seasoning to taste. Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a green salad.

Notes

• For a spicier soup, use hot Italian sausage instead of mild.
• You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
• If you prefer, use gluten-free pasta to make this recipe gluten-free compliant.
• Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or in the microwave.
• Add a squeeze of lemon juice before serving for a fresh bright finish if desired.

Keywords: Italian sausage soup, creamy pasta soup, Parmesan soup, ditalini pasta soup, hearty Italian soup