This Creamy Parmesan Italian Sausage Ditalini Soup is a rich, comforting bowl of Italian-inspired goodness that combines savory sausage with tender pasta in a silky cheese-infused broth. Drawing inspiration from traditional Italian soups but with an indulgent creamy twist, this hearty soup strikes the perfect balance between rustic and luxurious. Each spoonful delivers the perfect combination of savory sausage, sweet tomatoes, and the nutty depth of Parmesan cheese.

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks in a single pot, minimizing cleanup while maximizing flavor development
• Ready in 30 Minutes: Perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen
• Customizable: Easily adapt the recipe to use ingredients you have on hand or to suit dietary preferences
• Crowd-Pleaser: Appeals to both kids and adults with its creamy texture and familiar Italian flavors
• Restaurant-Quality: Tastes like something from your favorite Italian bistro but at a fraction of the cost

Ingredients

• Italian Sausage: Use either sweet or hot Italian sausage depending on your spice preference. The removed casing allows the meat to crumble beautifully into the soup.
• Olive Oil: A good quality extra virgin olive oil adds authentic Italian flavor. You can substitute with regular olive oil if needed.
• Onion: Yellow onions work best for their sweet flavor when cooked, but white onions or even shallots can be substituted in a pinch.
• Garlic: Fresh garlic provides the best flavor, but jarred minced garlic can work if you’re short on time.
• Diced Tomatoes: Canned diced tomatoes provide convenience and consistent flavor. Look for fire-roasted varieties for an extra depth of flavor.
• Chicken Broth: Use low-sodium broth to control the salt level. Vegetable broth works as an alternative for a different flavor profile.
• Heavy Cream: This creates the luxurious, velvety texture. For a lighter option, half-and-half can be substituted, though the soup won’t be quite as rich.
• Pasta: Ditalini is traditional, but any small pasta shape works beautifully – try elbow macaroni, orzo, or small shells.
• Parmesan Cheese: Freshly shredded Parmesan melts better than pre-shredded varieties. For best results, grate it yourself from a block.
• Dried Herbs: Basil and oregano provide that classic Italian flavor profile. Fresh herbs can be substituted at the end of cooking if available.
• Salt and Pepper: Essential for bringing all the flavors together.

Variations

Vegetable-Packed Version

Transform this soup into a more nutritious meal by adding diced carrots, celery, and spinach. Add the carrots and celery with the onions to soften, and stir in chopped spinach or kale during the last few minutes of cooking for a boost of color, texture, and nutrients.

Chicken Alternative

Substitute the Italian sausage with 1 pound of ground chicken or turkey for a lighter version. To maintain the Italian sausage flavor profile, add extra garlic and an additional 1/2 teaspoon each of fennel seeds, paprika, and red pepper flakes when browning the meat.

Dairy-Free Adaptation

Create a dairy-free version by replacing heavy cream with full-fat coconut milk and omitting the Parmesan cheese. To compensate for the missing Parmesan flavor, add 2-3 tablespoons of nutritional yeast and an extra pinch of salt.

How to Make the Recipe

Step 1: Brown the Sausage

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon as it cooks. Continue cooking until the sausage is fully browned with crispy edges, about 5-7 minutes. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.

Step 2: Sauté the Aromatics

Reduce heat to medium and add the diced onion to the pot with the sausage drippings. Cook until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.

Step 3: Build the Soup Base

Add the drained diced tomatoes, chicken broth, dried basil, and oregano to the pot. Stir to combine and bring the mixture to a boil. This creates the flavorful foundation for your soup, allowing the herbs to infuse the broth with their aromatic qualities.

Step 4: Cook the Pasta

Once the broth mixture is boiling, add the ditalini pasta directly to the pot. Cook until the pasta is al dente according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking. The pasta will continue to absorb liquid as it sits, so avoid overcooking.

Step 5: Add Cream and Cheese

Reduce the heat to medium-low. Slowly stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to gradually melt and thicken the soup. Stir continuously to ensure the cheese melts evenly and the cream integrates without curdling.

Step 6: Finish the Soup

Return the cooked sausage to the pot and stir to combine all ingredients. Allow the soup to simmer gently for 2-3 minutes so the flavors can meld together. Taste and season with salt and pepper as needed. Remove from heat and let stand for 5 minutes before serving to allow the soup to thicken slightly.

Tips for Making the Recipe

• Drain the tomatoes well to prevent the soup from becoming too watery, especially since you’ll be adding cream later.
• Cook the pasta al dente or even slightly undercooked as it will continue to soften in the hot soup.
• Temper the cream by adding a few tablespoons of the hot broth to the cream before adding it to the pot to prevent curdling.
• Grate Parmesan fresh for the best melting properties and flavor. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
• Don’t boil after adding cream as this can cause the dairy to separate. Keep the soup at a gentle simmer.
• For thicker soup, let it stand for 10-15 minutes before serving, as the pasta will absorb more liquid and the soup will naturally thicken.

How to Serve

Serve this creamy ditalini soup in warmed bowls with an extra sprinkle of freshly grated Parmesan cheese on top. Accompany with crusty Italian bread or garlic bread for dipping into the rich broth. For a complete meal, pair with a simple side salad dressed with olive oil and balsamic vinegar.

For an impressive presentation, garnish with a swirl of extra virgin olive oil, fresh basil leaves, and a crack of black pepper. During colder months, serve in bread bowls for an extra cozy meal that’s sure to impress guests.

Make Ahead

This soup is perfect for meal prep and actually improves in flavor overnight. You can prepare the soup up to the point of adding the pasta, then refrigerate the base for up to 2 days. When ready to serve, reheat the base, cook the pasta separately, then add the pasta, cream, and cheese to finish the soup.

If making the complete soup ahead of time, be aware that the pasta will continue to absorb liquid as it sits, resulting in a thicker consistency. When reheating, add additional chicken broth or water to achieve your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently.

FAQs

Can I freeze this soup?

While you can freeze the soup, cream-based soups tend to separate when frozen and thawed. For best results, prepare the soup without the cream and cheese, freeze, then add these ingredients after thawing and reheating. Alternatively, freeze individual portions and accept that the texture may be slightly different when reheated.

What can I substitute for heavy cream?

Half-and-half or whole milk can be used for a lighter version, though the soup won’t be as thick. For a dairy-free alternative, full-fat coconut milk works well. If using milk, consider adding 1-2 tablespoons of flour to maintain thickness.

Can I use a different type of pasta?

Absolutely! Any small pasta shape works well in this soup. Good alternatives include orzo, small shells, stelline (little stars), or even broken spaghetti. Just adjust the cooking time according to the pasta you choose.

Why did my soup curdle?

Curdling typically happens when dairy is added to very hot liquid or when the soup boils after adding cream. To prevent this, reduce heat before adding cream, temper the cream by mixing it with a small amount of hot broth first, and keep the soup at a gentle simmer rather than a boil after adding dairy.

Conclusion

This Creamy Parmesan Italian Sausage Ditalini Soup is comfort food at its finest – simple enough for weeknight dinners yet impressive enough for guests. The combination of savory Italian sausage, tender pasta, and creamy Parmesan-infused broth creates a satisfying meal that’s sure to become a family favorite. Whether you’re looking for a hearty lunch or a cozy dinner on a chilly evening, this soup delivers rich flavor without complicated techniques. Give it a try tonight and discover your new go-to comfort soup!

Print