Craving a warm, creamy, and oh-so-satisfying meal that practically hugs your taste buds? Say hello to Creamy Parmesan Italian Sausage Ditalini Soup! This one-pot wonder is the ultimate comfort food—silky smooth, bursting with cheesy flavor, and dotted with crave-worthy chunks of Italian sausage. Why settle for a bland bowl when you could be spooning up a flavor-packed soup that’s ready in under 40 minutes?
What makes this soup extra special is how it transforms simple pantry staples into a restaurant-worthy dish without the fuss. My family can never resist seconds, and I bet yours won’t either! If you loved my Cheesy Tortellini Soup, you’re in for another treat here. Ready for your new weeknight favorite? Let’s dive in and discover soup happiness together!
What is Creamy Parmesan Italian Sausage Ditalini Soup?
Okay, let’s break down the name. Ever wondered if Italians have a word for “make-it-again soup”? Well, this might be it! Creamy Parmesan Italian Sausage Ditalini Soup is exactly what it sounds like—a savory, cheesy, sausage-studded soup with tiny, huggable ditalini pasta. Why ditalini? Because even pasta deserves to float in luxury every now and then. Legend has it, the way to a man’s heart is through his stomach, and trust me, this soup just might have a direct shortcut. If you’ve ever wanted to impress your family with minimal effort, this one’s calling your name—give it a try tonight!
Why You’ll Love This
This soup is pure magic for three big reasons. First, it’s outrageously creamy—thanks to a rich swirl of heavy cream and a generous handful of freshly grated Parmesan cheese. The combination of juicy Italian sausage, soft pasta, and fragrant Italian herbs makes each spoonful irresistible.
Second, think of all the money you’ll save skipping expensive restaurant soups. This recipe uses kitchen staples and comes together quickly in one pot, so you get maximum flavor with minimum effort (and cleanup).
Third, the toppings make it shine! A sprinkle of fresh parsley and extra Parmesan give each bowl that irresistible homemade touch. If you’re a fan of my Sausage Tortellini Soup, you’ll love this twist—it’s equally comforting but with a new creamy upgrade. Ready for easy, delicious comfort? Try it and thank me later!
How to Make
Quick Overview
If you’re looking for a weeknight winner that’s quick, creamy, and impossibly delicious, Creamy Parmesan Italian Sausage Ditalini Soup checks every box. You’ll love how simple it is: just a handful of ingredients, one pot, and about 30 minutes from start to finish. The creamy texture and punchy Italian flavors turn everyday ingredients into a five-star meal that’s cozy and satisfying, perfect for chilly nights or family gatherings.
Ingredients
1 lb Italian sausage, casings removed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth
1 cup heavy cream
1 cup small pasta (ditalini or elbow)
1 cup shredded Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Step-by-Step
- Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-6 minutes.
- Add diced onion and cook until softened, around 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the drained diced tomatoes, chicken broth, dried basil, and oregano. Stir well and bring to a gentle simmer.
- Add the ditalini pasta, cover, and cook for 8–10 minutes, until pasta is just tender.
- Lower the heat and stir in heavy cream and Parmesan cheese. Mix well until the cheese is melted and the soup is luscious and creamy.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and top with fresh parsley and an extra sprinkle of Parmesan before serving.
What to Serve Creamy Parmesan Italian Sausage Ditalini Soup With
Pair your creamy soup with a slice of toasty garlic bread or a crunchy side salad bursting with fresh greens, cherry tomatoes, and a drizzle of balsamic vinaigrette. Craving extra coziness? Try serving it alongside a bubbly baked mozzarella appetizer or simple roasted vegetables. For drinks, a glass of chilled white wine or sparkling lemonade makes an ideal companion. This soup is so hearty, a simple side is all you need for a complete and satisfying meal.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best creamy texture—pre-shredded cheese may not melt as smoothly.
- Swap ditalini for elbow macaroni or small shells if you already have them on hand.
- For an extra veggie boost, add chopped spinach or kale in the last few minutes of cooking.
- Want it spicier? Choose hot Italian sausage or add a pinch of red pepper flakes.
- Avoid overcooking the pasta; it should be just tender for perfect texture.
- Taste as you go—seasoning is key! Don’t forget to salt to your preference after simmering.
Storing and Reheating Tips
Let any leftover soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, pour desired portions into a saucepan and warm over low heat, stirring occasionally until hot—add a splash of chicken broth or extra cream if the soup has thickened.
For freezing, let the soup cool, then place in freezer-safe containers, leaving an inch at the top for expansion. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding extra broth if needed to restore that creamy consistency.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage makes a lighter alternative that still packs a flavorful punch.
Is it okay to use milk instead of heavy cream?
Milk will work in a pinch, though your soup will be less rich. For a creamy texture, try half-and-half or a splash of evaporated milk.
Can I make this recipe gluten-free?
Yes! Simply substitute your favorite gluten-free small pasta or ditalini and double-check that your sausage and chicken broth are gluten-free.
Will the pasta get mushy if the soup is reheated?
Pasta may soften after reheating. To avoid this, you can cook the pasta separately and add it fresh each time you serve the soup.
Can I add vegetables to this soup?
Of course! Chopped spinach, kale, zucchini, or bell peppers make excellent add-ins for extra nutrition and color.
Conclusion
Creamy Parmesan Italian Sausage Ditalini Soup is everything you want in a soup—hearty, cheesy, comforting, and super simple to make. Whether you’re new to homemade soups or a seasoned kitchen pro, this recipe delivers big flavor with minimal fuss. It’s perfect for family dinners, cozy lunches, or impressing guests with something special yet easy. Pair it with a fresh salad or crusty bread, and you’ve got a meal everyone will love. Give it a try soon, and don’t forget to check out my other comforting soup recipes while you’re here—your taste buds will thank you!
Creamy Parmesan Italian Sausage Ditalini Soup
Equipment
- Large Pot
- Spoon
Ingredients
Ingredients
- 1 lb Italian sausage Casings removed
- 1 tbsp Olive oil
- 1 small Onion Diced
- 2 cloves Garlic Minced
- 1 can (14.5 oz) Diced tomatoes Drained
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Small pasta Ditalini or elbow
- 1 cup Shredded Parmesan cheese Freshly grated preferred
- 1/2 tsp Dried basil
- 1/2 tsp Dried oregano
- Salt and pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-6 minutes.
- Add diced onion and cook until softened, around 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the drained diced tomatoes, chicken broth, dried basil, and oregano. Stir well and bring to a gentle simmer.
- Add the ditalini pasta, cover, and cook for 8–10 minutes, until pasta is just tender.
- Lower the heat and stir in heavy cream and Parmesan cheese. Mix well until the cheese is melted and the soup is luscious and creamy.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and top with fresh parsley and an extra sprinkle of Parmesan before serving.