If you’re craving a cozy, comforting soup that’s brimming with creamy richness and hearty flavor, look no further than this Parmesan Italian Sausage Ditalini Soup. Picture this: tender ditalini pasta swimming in a savory broth alongside bite-sized sausage, garden-fresh veggies, and a silky swirl of cream, all finished with a sprinkle of nutty Parmesan. Talk about a hug in a bowl! This recipe was born during a chilly family night when classic chicken noodle wasn’t quite enough—we needed something warm and satisfying with a little Italian flair. In just about 30 minutes, you can bring this nourishing soup to your table, making it perfect for busy weeknights or lazy weekends alike. Similar to our beloved Creamy Tuscan Chicken Soup, this dish features a bold, family-friendly profile and minimal prep work. So gather your spoons and get ready for a soup that’s inviting, delicious, and bound to be a new favorite in your recipe rotation!
What is Parmesan Italian Sausage Ditalini Soup?
Ever wondered what magic happens when you combine zesty Italian sausage, petite ditalini, and plenty of Parmesan in a single bowl? Say hello to Parmesan Italian Sausage Ditalini Soup! The name itself is a mouthful—just like the soup. Why mix sausage and Parmesan with ditalini? Because, as they say, the way to a man’s heart is through his stomach (and let’s be honest, it works for everyone)! Maybe the real mystery is why you haven’t made it yet. With a name this fun (try saying it five times fast), it promises both comfort and a little Italian whimsy. Gather your favorite soup pot, dive in, and see why it’s the talk of the kitchen. Ready to make dinnertime a little more delicious? Let’s get started!
Why You’ll Love This
There are so many reasons this savory soup deserves a permanent spot in your rotation! First of all, its main highlight: juicy mini sausage meatballs (or sliced sausage) paired with creamy Parmesan and tiny pasta create a flavor-packed spoonful every time. Not only is it incredibly tasty, it’s also budget-friendly—no need to splurge at an Italian bistro when you can whip this up at home for a fraction of the cost. And let’s not forget the generous toppings: a flurry of freshly grated Parmesan and a sprinkle of parsley take each bowl from humble to heavenly. If you adore hearty pasta soups like our One-Pot Lasagna Soup, you’ll fall in love with this one for its easygoing prep and soul-warming simplicity. Don’t wait—give this soup a try tonight, and turn any meal into a comforting Italian celebration!
How to Make :
Quick Overview
Making Parmesan Italian Sausage Ditalini Soup is all about simplicity and comfort. The streamlined process involves browning sausage, sautéing classic veggies, simmering everything in savory broth, and finishing with a swirl of cream and Parmesan for unbeatable richness. Even novice cooks can master this recipe with minimal fuss. From start to finish, you’ll need only about 30 minutes, so you can get a perfectly delicious, restaurant-worthy soup on the table even on your busiest nights.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, shaped into mini meatballs or sliced
1 small onion, diced
2 carrots, peeled and chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup ditalini pasta or any small pasta
2 cups baby spinach, roughly chopped
1/2 cup heavy cream (optional for richness)
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper (plus more to taste)
Salt to taste
1/2 cup grated Parmesan cheese (plus more for topping)
Fresh chopped parsley for garnish
Directions
- Heat the olive oil in a large soup pot over medium heat. Add the Italian sausage (either shaped into mini meatballs or sliced) and cook, turning occasionally, until nicely browned and cooked through. This should take about 5–7 minutes. Once cooked, use a slotted spoon to transfer the sausage to a plate and set aside.
- In the same pot, add the diced onion and carrots. Sauté these vegetables for 3–4 minutes until they’re softened and fragrant, scraping up any browned bits from the bottom of the pot for extra flavor. Stir in the minced garlic and cook for another minute until aromatic.
- Pour in the chicken broth and bring everything to a gentle boil. Season the liquid with Italian seasoning, black pepper, and salt to taste. Add the ditalini pasta and reduce the heat to a simmer. Let the soup cook uncovered for about 10–12 minutes, or until the pasta is tender but not mushy.
- Return the browned sausage to the pot. Stir in the chopped baby spinach and let the soup simmer for another 2–3 minutes, just until the spinach is wilted and vibrant.
- If you’re craving extra richness, stir in the heavy cream now along with the grated Parmesan cheese. Mix until the cheese has melted and the soup has a creamy, cohesive texture. Take a moment to taste and adjust the seasoning with more salt or pepper if needed.
- Ladle the hot soup into bowls and finish each portion with a little extra Parmesan, a sprinkling of fresh parsley, and some cracked black pepper. Pair with crusty bread or garlic toast, and dive in!
What to Serve With:
To turn this hearty soup into a complete meal, pair it with classic Italian sides and drinks! Crusty artisan bread or warm garlic toast is perfect for soaking up the creamy broth. A simple green salad, like an arugula and tomato mix with a balsamic vinaigrette, adds a refreshing, crisp contrast. For drinks, try a light Italian red wine or sparkling water with a lemon twist. If you’re in the mood for more comfort, serve alongside roasted vegetables or a Caprese salad for extra color and flavor to round out your dinner.
Top Tips for Perfecting
- For a lighter version, use turkey or chicken sausage instead of traditional pork sausage, or skip the cream for a broth-based soup.
- Don’t overcook the ditalini—add it at a gentle simmer and taste for an al dente bite.
- Sub spinach with kale, Swiss chard, or even frozen peas if you want a vegetable twist.
- Freshly grated Parmesan melts better and offers a richer taste than pre-grated options.
- Brown the sausage well for deep flavor, and be sure to scrape up all the golden bits left in the pan!
- Avoid adding too much salt at first, as cheese and broth are both naturally salty—taste before seasoning further.
Storing and Reheating Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as the pasta absorbs more liquid, but you can easily restore its consistency by adding a splash of broth or water when reheating. For best results, reheat slowly on the stovetop over low-medium heat, stirring occasionally until warmed through. You can also microwave individual bowls, pausing to stir halfway through. To freeze, let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Keep in mind the pasta may soften, but the flavors will stay bold—just add a bit of fresh spinach and Parmesan to revive it when serving again.
FAQs
Can I use a different type of pasta?
Absolutely! Small shapes like elbow macaroni, mini shells, or even orzo work well and keep the soup hearty.
Do I have to use heavy cream?
No, it’s optional. The cream adds richness, but you can omit it for a lighter, brothier soup, or substitute with half-and-half.
Can I make this soup vegetarian?
Yes! Swap the sausage for plant-based versions and use vegetable broth for a delicious vegetarian twist.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of broth to thin out the pasta.
How can I make the soup spicier?
Use hot Italian sausage, add a pinch of red pepper flakes while sautéing the onion and carrots, or simply sprinkle with extra black pepper for a bolder kick.
Conclusion
Parmesan Italian Sausage Ditalini Soup is the perfect blend of comfort, flavor, and simplicity—a weeknight dinner hero for any season. With its creamy base, bite-sized pasta, savory sausage, and bright veggies, each bite is pure satisfaction. Plus, the recipe is versatile, easily customizable to your taste or pantry staples. Whether you’re warming up on a chilly evening or feeding a hungry family, this soup is guaranteed to find a permanent spot in your dinner lineup. Ready to bring a taste of Italy to your kitchen? Roll up your sleeves, follow the simple steps above, and get ready to savor every spoonful. Happy cooking!
Parmesan Italian Sausage Ditalini Soup
Equipment
- Large Soup Pot
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 pound Italian sausage shaped into mini meatballs or sliced
- 1 small Onion diced
- 2 medium Carrots peeled and chopped
- 2 cloves Garlic minced
- 6 cups Chicken broth
- 1 cup Ditalini pasta or any small pasta
- 2 cups Baby spinach roughly chopped
- 1/2 cup Heavy cream optional for richness
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon Black pepper plus more to taste
- to taste Salt
- 1/2 cup Grated Parmesan cheese plus more for topping
- to taste Fresh chopped parsley for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the Italian sausage and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and set aside.
- In the same pot, add the diced onion and carrots. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a gentle boil. Season with Italian seasoning, black pepper, and salt. Add the ditalini pasta and reduce heat to a simmer. Cook uncovered for 10–12 minutes until pasta is tender.
- Return the browned sausage to the pot. Stir in the chopped spinach and simmer for another 2–3 minutes until wilted.
- If desired, stir in the heavy cream and grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Ladle the soup into bowls and top with extra Parmesan, parsley, and cracked black pepper. Serve with crusty bread.