Creamy Parmesan Italian Sausage Ditalini Soup is a comforting and hearty Italian-inspired dish perfect for cozy meals. This rich soup combines flavorful Italian sausage, tender ditalini pasta, and fresh vegetables simmered in a creamy broth infused with Parmesan cheese.
The blend of savory sausage and the subtle nuttiness of Parmesan creates a delicious depth of flavor, while the small pasta adds satisfying texture. Easy to prepare and packed with protein and warmth, this soup is ideal for chilly days or when you crave a filling, flavorful bowl of comfort. It’s a family favorite that’s both nourishing and delicious.
CREAMY PARMESAN ITALIAN SAUSAGE DITALINI SOUP
Description
Creamy Parmesan Italian Sausage Ditalini Soup is a rich and comforting Italian-inspired soup combining savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth.
This hearty soup features aromatic garlic, onions, and Italian herbs simmered to perfection, creating a luscious, velvety texture.
The Parmesan cheese adds depth and a subtle nutty flavor, while the small ditalini pasta shapes make every spoonful satisfying.
Perfect as a warming meal on chilly days, it’s easy to prepare and serves as a delicious family-friendly dish that balances protein, carbs, and creamy indulgence.
Ingredients
Instructions
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Start by heating the olive oil in your large pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Brown the sausage thoroughly—this usually takes about 6–8 minutes. Browning the sausage well adds deep flavor to your soup base.
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Once browned, use a slotted spoon to transfer the cooked sausage to a bowl and set aside, leaving the flavorful browned bits (fond) in the pot.
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In the same pot, add the chopped onion, carrots, and celery. These three create a classic “mirepoix” base for the soup. Cook them gently over medium heat for about 5 minutes, stirring occasionally, until they soften and the onions turn translucent.
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Add the minced garlic last, stirring for about 30 seconds until fragrant — be careful not to burn it.
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Pour in the chicken broth and stir to scrape up any browned bits stuck to the bottom of the pot — that’s pure flavor! Add the dried Italian seasoning, salt, and pepper to taste. If you like a little spice, now’s a good time to sprinkle in some red pepper flakes.
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Bring the broth to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes. This simmer allows the flavors to meld beautifully.
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Add the ditalini pasta directly to the simmering broth. Cook according to package instructions (usually 8–10 minutes) until the pasta is al dente. Keep the pot uncovered during this step to avoid over-thickening the soup.
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Once the pasta is cooked, stir in the whole milk or half-and-half to create a creamy texture. Add the browned sausage back to the pot and gently heat through.
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Remove the pot from heat and stir in the grated Parmesan cheese. Stir well until the cheese melts fully and incorporates into the soup, adding richness and a lovely umami punch.
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Taste and adjust seasoning with salt and pepper as needed.
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Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately with crusty bread or a light salad for a complete meal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 90mg30%
- Sodium 800mg34%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips and Variations:
- Sausage choice: Use your favorite Italian sausage—mild, spicy, or even sweet Italian sausage for a different flavor profile.
- Vegetable swaps: Add diced potatoes or zucchini for extra heartiness.
- Cheese: For a deeper cheesy flavor, try adding a small amount of Pecorino Romano along with Parmesan.
- Make it lighter: Use skim milk or omit the dairy and blend in some cooked white beans to keep creaminess but reduce calories.
- Slow Cooker Adaptation: Brown the sausage and sauté veggies on the stove, then transfer all ingredients (except pasta and dairy) to a slow cooker. Add pasta and dairy during the last 30 minutes of cooking on low.
Nutrition (approximate per serving, based on 6 servings):
- Calories: 350–400
- Protein: 20g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 3g
Why This Soup Works
The marriage of Italian sausage and Parmesan cheese gives this soup a savory, comforting depth. The ditalini pasta is small and tubular, perfect for scooping with a spoon without overpowering the broth. The vegetables add texture and freshness, balancing out the creamy richness.
It’s a versatile soup perfect for weeknight dinners, meal prep, or feeding a crowd. Plus, it reheats beautifully, so leftovers taste just as good the next day.
Creamy Parmesan Italian Sausage Ditalini Soup — Tips, Servings & Tricks
Overview:
Creamy Parmesan Italian Sausage Ditalini Soup is a hearty, comforting Italian-inspired soup that combines savory sausage, tender ditalini pasta, and a rich creamy broth flavored with Parmesan cheese. It’s a perfect meal for cooler days or anytime you want a filling, satisfying soup.
Servings
This recipe generally serves 6 to 8 people, making it ideal for a family dinner or to have leftovers for the week. The pasta and sausage provide plenty of substance, while the creamy broth keeps it cozy and flavorful.
Key Ingredients and How to Choose Them
- Italian Sausage:
Opt for mild or spicy Italian sausage based on your heat preference. Using fresh sausage links and removing the casing before cooking gives the best texture. For a leaner option, you can use turkey Italian sausage. - Ditalini Pasta:
This tiny tubular pasta is perfect because it holds the broth well and is bite-sized for easy eating. If you don’t have ditalini, small elbow macaroni or mini shells work fine. - Parmesan Cheese:
Freshly grated Parmesan is crucial for rich flavor and creaminess. Avoid pre-grated powders that don’t melt as smoothly. - Broth:
Use a good-quality chicken broth or stock for depth of flavor. Homemade broth is best but store-bought works well if it’s low-sodium so you can control the salt. - Cream or Half-and-Half:
Adds richness without making the soup too heavy. You can substitute with whole milk for a lighter version, but the texture won’t be quite as silky.
Cooking Tips and Tricks
- Brown the Sausage Thoroughly:
When cooking the sausage, break it up into small pieces and brown it well to develop flavor. This caramelization adds depth to the soup. - Don’t Overcook the Pasta:
Cook the ditalini pasta just shy of al dente in the broth because it will continue to cook slightly after adding the cream and Parmesan. Overcooked pasta will become mushy. - Add Parmesan Gradually:
Stir in the Parmesan cheese slowly and off the heat to avoid curdling or clumping. This ensures a smooth, creamy texture. - Use a Thickening Agent if Needed:
If your soup seems too thin, mix a small amount of cornstarch or flour with cold water and whisk it in gently, simmering until it thickens. - Season Last:
Since Parmesan and sausage are salty, wait until the end to add extra salt. Taste first to avoid over-seasoning. - Fresh Herbs:
Add fresh parsley or basil at the end for brightness and color. They complement the rich soup beautifully. - Optional Veggies:
Consider adding chopped spinach, kale, or peas to boost nutrition and color. Add these near the end of cooking so they stay vibrant.
Serving Suggestions
- Serve hot with crusty Italian bread or garlic breadsticks to soak up the creamy broth.
- A side salad with a tangy vinaigrette balances the richness.
- Garnish with extra grated Parmesan and freshly cracked black pepper.
- For a little heat, add crushed red pepper flakes.
Storage and Reheating
- This soup stores well in the fridge for up to 3 days. Because the pasta can soak up liquid, add a splash of broth or water when reheating to loosen it.
- It also freezes well if you omit the pasta before freezing. Add freshly cooked pasta when you reheat the soup.
Variations to Try
- Spicy Version: Use hot Italian sausage and add a pinch of cayenne or chili flakes.
- Creamy Tomato: Stir in a little tomato paste or crushed tomatoes for a tangy twist.
- Low-carb: Skip the pasta and add extra veggies like zucchini or cauliflower rice.
Final Thoughts
Creamy Parmesan Italian Sausage Ditalini Soup is a versatile, crowd-pleasing meal that’s easy to customize. The key is balancing creamy richness with the savory sausage and Parmesan, and not overcooking the pasta. With these tips, you’ll create a perfect bowl of comfort food that warms you inside and out!
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Frequently Asked Questions
What ingredients are needed for Creamy Parmesan Italian Sausage Ditalini Soup?
This hearty soup typically includes Italian sausage (mild or spicy), ditalini pasta, onions, garlic, chicken broth, heavy cream or half-and-half, Parmesan cheese, and seasonings like Italian herbs and black pepper. Some recipes add spinach or kale for extra greens.
How do you make the soup creamy without it curdling?
To keep the soup creamy and smooth, add the cream or half-and-half towards the end of cooking on low heat. Avoid boiling the soup after adding dairy, as high heat can cause curdling. Stir gently and heat until just warmed through.
Can I make this soup ahead or freeze leftovers?
Yes! This soup stores well in the refrigerator for 3-4 days. For freezing, it’s best to undercook the pasta slightly and add Parmesan cheese after reheating. Freeze in airtight containers and thaw overnight in the fridge before reheating gently on the stove.
What can I substitute if I don’t have ditalini pasta?
If you don’t have ditalini, you can use other small pasta shapes like elbow macaroni, small shells, or mini penne. The pasta shape doesn’t affect the flavor much but keep cooking times in mind to avoid overcooking.
