Creamy Parmesan Italian Sausage Ditalini Soup

Why You’ll Love This Recipe

I love this soup because it’s full of satisfying texture and flavor in every spoonful. The Italian sausage adds depth, the ditalini pasta gives it substance, and the creamy Parmesan broth ties everything together with irresistible richness. It’s quick to prepare, easy to make in one pot, and even better the next day. Whether I’m cooking for a group or meal prepping for the week, this recipe always delivers comfort and convenience.

Ingredients

• 1 lb Italian sausage (mild or spicy), casings removed

• 1 tablespoon olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 4 cups chicken broth

• 1 cup ditalini pasta

• 1 cup heavy cream

• 3/4 cup grated Parmesan cheese

• 2 cups fresh spinach, chopped

• Red pepper flakes (optional, to taste)

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat the olive oil in a large soup pot or Dutch oven over medium heat. Then I add the Italian sausage and cook it, breaking it up with a spoon, until browned and cooked through.

2. I add the diced onion, garlic, carrots, and celery, and sauté for about 5–6 minutes until the vegetables are softened and fragrant.

3. I stir in the Italian seasoning, salt, and black pepper to build the flavor base.

4. I pour in the chicken broth and bring everything to a boil. Then I add the ditalini pasta and cook it uncovered for 8–10 minutes until the pasta is al dente.

5. I reduce the heat to low, then stir in the heavy cream and Parmesan cheese. I let it simmer for 2–3 minutes to thicken slightly.

6. I stir in the chopped spinach and cook for another 1–2 minutes until the leaves are wilted.

7. Finally, I taste the soup and adjust the seasoning if needed. I garnish each bowl with fresh parsley and a sprinkle of red pepper flakes if I want a bit of heat.

Servings and Timing

• Servings: 6 servings

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Calories: Approximately 520 kcal per serving

Variations

• Lighter Version: I substitute the heavy cream with half-and-half or whole milk for a lighter texture.

• Vegetable Boost: I sometimes toss in peas, zucchini, or chopped tomatoes for added nutrition.

• Cheese Options: A mix of Parmesan and Pecorino Romano adds an extra salty, tangy kick.

• Meat-Free Option: I use vegetarian sausage or simply skip the meat and add extra veggies and white beans for protein.

• Different Pasta: I occasionally swap ditalini for elbow macaroni, small shells, or orzo depending on what I have on hand.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup can be frozen, but I prefer to freeze it before adding the cream and pasta for best texture. When ready to eat, I thaw, reheat, and stir in the cream and freshly cooked pasta.

• Reheating: I reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or cream to loosen the consistency as needed.

FAQs

Can I use pre-cooked pasta?

Yes, if I already have cooked pasta on hand, I stir it in after the broth has simmered to avoid overcooking it.

What kind of sausage works best?

I usually use mild Italian sausage, but spicy sausage adds a nice kick. Turkey or chicken sausage also work great if I want a leaner option.

Can I make this soup gluten-free?

Absolutely. I use gluten-free pasta and check that the sausage and broth are certified gluten-free.

How do I keep the pasta from absorbing too much liquid?

If I’m planning to store leftovers, I sometimes cook the pasta separately and add it to individual bowls before serving. That way, it doesn’t soak up the broth in the fridge.

What can I serve with this soup?

I love serving this with crusty bread, garlic knots, or a crisp green salad for a complete and comforting meal.

Conclusion

Creamy Parmesan Italian Sausage Ditalini Soup is one of those feel-good meals that brings everything I want in a dinner—flavor, warmth, and ease. It’s perfect for cold nights, simple enough for busy weekdays, and rich enough to make me feel like I’ve treated myself. Whether I serve it to family or make a batch just for me, this soup always hits the mark with its comforting creaminess and hearty Italian flair.