There’s something undeniably comforting about a steaming bowl of hearty soup on a chilly day, and this Creamy Parmesan Italian Sausage Ditalini Soup is the definition of cozy perfection. This dish combines tender pasta, savory Italian sausage, and a luxuriously creamy Parmesan broth that’s both rich and soothing. I’ve tried many versions of creamy sausage soups, but the Ditalini pasta adds a delightful texture that captures all that flavorful broth in every bite. You can prepare it on a busy weeknight or serve it to guests—it’s elegant enough for both. I personally tested this recipe using almond milk instead of heavy cream once, and it worked surprisingly well for a lighter yet still creamy consistency. Whether you enjoy it with crusty bread or a sprinkle of extra Parmesan, this soup will quickly become a household favorite.
Why You’ll Love This Recipe
This recipe is the perfect combination of creamy, savory, and satisfying. It’s quick to prepare, uses simple ingredients, and can be easily customized to suit different diets or preferences. The creamy broth infused with Italian herbs and the comforting bite of Ditalini pasta makes it irresistible for both adults and kids. Plus, it reheats beautifully—ideal for meal prep or cozy leftovers.
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Creamy Parmesan Italian Sausage Ditalini Soup – The Ultimate Comfort Bowl
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting and creamy Italian soup made with savory sausage, tender ditalini pasta, and rich Parmesan cheese in a flavorful, herb-infused broth. Perfect for cozy nights or hearty family dinners.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups water
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up into small pieces.
- Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- Stir in Italian seasoning and crushed red pepper flakes.
- Pour in chicken broth and water, then bring to a boil.
- Add the ditalini pasta and cook until al dente, about 8-10 minutes.
- Reduce heat to low, stir in heavy cream and Parmesan cheese until smooth and creamy.
- Add chopped spinach or kale and simmer for another 2-3 minutes until wilted.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- You can substitute turkey sausage or plant-based sausage for a lighter option.
- For a thicker soup, use less broth or add extra Parmesan cheese.
- This soup reheats well—store leftovers in an airtight container for up to 3 days.
- Add a splash of lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian Sausage
The heart of this dish—choose mild or spicy sausage depending on your taste. It infuses the broth with rich, meaty flavor and a touch of spice that complements the creaminess beautifully.
Ditalini Pasta
This small tubular pasta holds the broth perfectly, ensuring every spoonful is filled with flavor. You can substitute with small shells or elbow macaroni if you prefer.
Onion and Garlic
These aromatics create a deep flavor base, balancing the richness of the sausage and cream. Freshly minced garlic enhances the broth’s savoriness.
Carrots and Celery
These vegetables add color, texture, and a subtle sweetness that rounds out the flavor profile of the soup.
Chicken Broth
Acts as the soup’s foundation, providing depth and warmth. Use low-sodium broth so you can control the saltiness to taste.
Heavy Cream
Adds luxurious creaminess to the soup. For a lighter version, try half-and-half or even almond milk—it still gives a pleasant cream texture.
Parmesan Cheese
The finishing touch that brings everything together. Use freshly grated Parmesan for the best flavor and smooth melt.
Italian Seasoning and Red Pepper Flakes
Italian herbs elevate the flavor, while red pepper flakes introduce a subtle kick that balances the creaminess.
Salt and Pepper
Adjust to taste to perfect the balance of flavors in your final dish.
Directions
- Brown the sausage. In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned and crumbly. Drain excess fat if necessary.
- Add aromatics. Stir in the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Deglaze and simmer. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Add pasta. Stir in the Ditalini pasta and cook until tender, about 10 minutes. Stir occasionally to prevent sticking.
- Make it creamy. Lower the heat and pour in the heavy cream. Stir continuously to combine. Add grated Parmesan cheese and continue stirring until melted and creamy.
- Season. Add Italian seasoning, red pepper flakes, salt, and pepper to taste. Let the soup simmer for 5 minutes to allow flavors to meld.
- Serve hot. Ladle the soup into bowls and top with extra Parmesan or a sprinkle of fresh parsley if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people generously.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stovetop over low heat, adding a splash of broth or milk to loosen the consistency. This soup also freezes well—just omit the pasta before freezing and add fresh pasta when reheating for best texture.
Variations and Customizations
Spicy Kick: Use hot Italian sausage or increase red pepper flakes for a fiery twist.
Lighter Version: Swap heavy cream for half-and-half or almond milk to reduce calories while keeping it creamy.
Vegetarian Adaptation: Replace sausage with plant-based sausage and use vegetable broth instead of chicken broth.
Extra Veggies: Add spinach, kale, or zucchini near the end of cooking for a nutrient-packed upgrade.
Cheesy Upgrade: Stir in mozzarella or provolone along with Parmesan for a gooier, richer soup.
Gluten-Free Option: Use gluten-free pasta or rice to make this dish suitable for gluten-free diets.
Herb Infusion: Add fresh basil or thyme to enhance the aroma and add brightness to the creaminess.
Tomato Twist: Mix in a tablespoon of tomato paste or diced tomatoes for a subtle tang.
Mushroom Depth: Sauté mushrooms with the sausage for extra umami flavor.
Rustic Style: Serve with a chunk of warm sourdough bread for dipping—perfect for soaking up the creamy broth.
FAQs
How can I make this soup less rich?
Use half the amount of heavy cream and replace the rest with chicken broth or almond milk.
Can I use another type of pasta?
Yes, small pasta shapes like elbows, orzo, or small shells work beautifully.
Can I freeze this soup?
Yes, but it’s best to freeze it without the pasta and add fresh Ditalini when reheating.
What kind of sausage works best?
Italian sausage—either mild or spicy—works perfectly. You can also use turkey sausage for a leaner option.
Can I make this soup ahead of time?
Absolutely! It reheats very well. Just store it in the fridge and add a splash of broth when reheating.
Can I add greens?
Yes, spinach or kale can be stirred in during the last few minutes of cooking.
How do I thicken the soup?
Simmer it a bit longer uncovered or add more Parmesan cheese for a thicker texture.
Is this soup gluten-free?
It can be if you use gluten-free pasta and ensure your broth and sausage are gluten-free.
Can I cook this in a slow cooker?
Yes—brown the sausage first, then cook all ingredients (except cream and Parmesan) on low for 6 hours. Stir in cream and cheese before serving.
What should I serve with it?
Crusty garlic bread, a fresh green salad, or roasted vegetables make excellent pairings.
Conclusion
This Creamy Parmesan Italian Sausage Ditalini Soup is the perfect blend of comfort, flavor, and texture. It’s hearty enough for dinner yet elegant enough for entertaining. Whether you’re craving something creamy and indulgent or a warm, filling bowl after a long day, this soup delivers every time. Once you’ve made it, it’s sure to become one of your go-to comfort dishes for the season.
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