Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup

A rich, cozy, soul-warming bowl of comfort

Some meals don’t just feed you — they slow you down. This Creamy Parmesan Italian Sausage Ditalini Soup is one of those dishes. The kind that fills your kitchen with the smell of garlic and herbs, pulls everyone closer to the stove, and somehow makes the evening feel calmer the moment it’s served.

It’s hearty without being heavy, creamy without being overwhelming, and deeply comforting in a way only a well-built soup can be. Tiny ditalini pasta captures the velvety broth, Italian sausage brings bold flavor, and freshly grated Parmesan melts in at the end to create a silky finish that feels like a warm hug in a bowl.

This is the soup you make when it’s cold outside — or when you just need something familiar, filling, and deeply satisfying.

Why You’ll Love This Recipe

  • Big flavor, one pot — minimal cleanup, maximum comfort
  • Creamy but balanced — rich without feeling heavy
  • Perfect pasta-to-broth ratio — every bite is satisfying
  • Family-friendly and filling — great for weeknights
  • Even better the next day — leftovers reheat beautifully

Ingredients

  • 1 lb Italian sausage (sweet or hot), casings removed
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 8 cups low-sodium chicken broth
  • 1 cup ditalini pasta
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste

For serving (optional):

  • Fresh parsley
  • Extra Parmesan
  • Crusty bread

Equipment Needed

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater
  • Ladle

Step-by-Step Instructions

1. Brown the Sausage

Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up as it browns, until fully cooked and nicely caramelized. Remove sausage to a plate and set aside, leaving the drippings in the pot.

2. Sauté the Aromatics

Reduce heat to medium. Add diced onion to the pot and cook until soft and translucent, about 4–5 minutes. Add garlic, basil, and oregano and cook for 30 seconds until fragrant.

3. Build the Broth

Pour in diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to release any browned bits. Return the sausage to the pot and bring to a gentle simmer. Let simmer for 10–15 minutes to develop flavor.

4. Cook the Pasta

Stir in the ditalini and cook until just al dente, about 8–10 minutes. Stir occasionally to prevent sticking.

5. Make It Creamy

Lower the heat. Stir in the heavy cream, then remove the pot from heat and add the Parmesan cheese, stirring until fully melted and smooth.

6. Season & Serve

Taste and adjust seasoning with salt and black pepper. Ladle into bowls and serve warm with extra Parmesan and crusty bread

Pro Tips

  • Use freshly grated Parmesan — pre-shredded cheese won’t melt smoothly
  • Don’t boil after adding cheese — it can become grainy
  • Cook pasta just shy of done — it continues to soften in the soup
  • Add spinach at the end for a veggie boost
  • Hot sausage adds great depth if you like a little heat

Variations & Substitutions

  • Turkey sausage: Add ½ teaspoon fennel seeds for classic flavor
  • Gluten-free: Use gluten-free ditalini or small shells
  • Extra creamy: Stir in an additional ¼ cup cream
  • Vegetable add-ins: Spinach, kale, or zucchini work well
  • Spicy version: Add red pepper flakes or chili oil

Serving, Pairing & Storage

How to Serve

Serve hot with crusty bread, garlic toast, or a simple green salad.

Pairing Ideas

  • Caesar salad
  • Arugula with lemon vinaigrette
  • Roasted vegetables

Storage

  • Refrigerate in an airtight container for up to 3 days
  • The soup thickens over time — add broth when reheating

Freezing

  • Freeze without pasta and cream for best results
  • Add cream and pasta fresh when reheating

FAQ

Can I make this ahead of time?
Yes — it tastes even better the next day.

Why did my soup thicken too much?
The pasta absorbs liquid. Add extra broth when reheating.

Can I use half-and-half instead of cream?
Yes, but the soup will be slightly less rich.

Can I freeze leftovers?
Freeze the base only — add pasta and cream fresh.

A rich, comforting one-pot soup with Italian sausage, tender ditalini pasta, and a silky Parmesan cream broth.

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Creamy Parmesan Italian Sausage Ditalini Soup

A rich, comforting one-pot soup with Italian sausage, tender ditalini pasta, and a silky Parmesan cream broth.
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Ingredients Equipment Method

Notes

Ingredients

  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 8 cups chicken broth
  • 1 cup ditalini pasta
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Cheese grater

Method

  1. Brown sausage in olive oil; remove and set aside.
  2. Sauté onion until soft; add garlic and herbs.
  3. Add tomatoes and broth; return sausage and simmer 15 minutes.
  4. Stir in ditalini and cook until al dente.
  5. Lower heat, stir in cream, remove from heat, and add Parmesan.
  6. Season and serve warm.

Notes

Use freshly grated Parmesan for best texture.

Avoid boiling after adding cheese.

Add extra broth when reheating if soup thickens.

Freeze without pasta or cream for best results.