Nothing beats a warm, comforting bowl of Creamy Parmesan Italian Sausage Ditalini Soup on a chilly day. This rich and hearty soup is packed with savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. It’s a perfect one-pot meal that’s easy to make and full of bold flavors.
Why You'll Love This Recipe
- Rich and Creamy – A luscious broth made with heavy cream and Parmesan cheese.
- Savory & Hearty – Italian sausage adds a depth of flavor that’s simply irresistible.
- Quick & Easy – Ready in just 30-40 minutes, perfect for busy weeknights.
- One-Pot Wonder – Minimal cleanup and maximum flavor!
Ingredients
To make this deliciously creamy Italian sausage soup, you'll need:
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 1 cup ditalini pasta (or any small pasta)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 can (14.5 oz) diced tomatoes (with juice)
- ½ cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- Salt and black pepper to taste
- 1 tablespoon olive oil
For Garnish:
- Extra Parmesan cheese
- Fresh parsley or basil, chopped
Step-by-Step Instructions
Step 1: Cook the Sausage
- Heat a large pot or Dutch oven over medium heat.
- Add olive oil and cook the Italian sausage, breaking it into small crumbles as it browns.
- Once fully cooked, remove sausage and set aside, leaving some grease in the pot for extra flavor.
Step 2: Sauté Aromatics
- In the same pot, add the diced onion and cook until soft (about 3 minutes).
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Soup Base
- Pour in the chicken broth, diced tomatoes, and Italian seasoning.
- Bring the mixture to a gentle boil.
Step 4: Add the Pasta
- Stir in the ditalini pasta and cook according to package instructions (usually 8-10 minutes).
- Stir occasionally to prevent sticking.
Step 5: Make it Creamy
- Reduce the heat to low.
- Slowly stir in the heavy cream, milk, and Parmesan cheese, mixing well until smooth.
- Return the cooked Italian sausage to the pot and let everything simmer for another 5 minutes.
Step 6: Season and Serve
- Taste and adjust salt, pepper, and red pepper flakes if needed.
- Garnish with extra Parmesan and fresh parsley or basil.
- Serve warm and enjoy!
Tips for the Best Soup
✔ Use Fresh Parmesan – Freshly grated Parmesan melts better than pre-shredded cheese.
✔ Adjust the Creaminess – Add more or less heavy cream depending on your preference.
✔ Make it Spicy – Use hot Italian sausage or add more red pepper flakes.
✔ Want it Thicker? – Simmer longer or add a cornstarch slurry.
✔ Leftovers? – Store in the fridge for up to 3 days, but reheat gently to avoid curdling.
Pairing Suggestions
- Crusty Garlic Bread – Perfect for soaking up that creamy broth.
- Caesar Salad – A fresh and crisp side to balance the richness.
- Roasted Vegetables – Add a healthy side of roasted Brussels sprouts or asparagus.
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! Just store it in the fridge for up to 3 days. When reheating, add a splash of broth or milk to maintain its creamy texture.
2. Can I freeze this soup?
It’s not ideal because of the dairy, which can separate when thawed. But if you must, freeze it without the cream and add the dairy when reheating.
3. What can I use instead of ditalini pasta?
Small pasta shapes like orzo, elbow macaroni, or small shells work great too!
4. Can I make this soup healthier?
Yes! Use turkey sausage, whole wheat pasta, and light cream for a lighter version.
5. What’s the best way to thicken the soup?
Simmer longer or add a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water) for a thicker consistency.
