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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup for Cozy Nights

This Creamy Parmesan Italian Sausage Ditalini Soup offers warmth and comfort with every spoonful, ideal for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Italian Sausage Provides rich, savory flavor. Substitution: Ground turkey or chicken sausage for a leaner option.
  • 1 medium Onion, chopped Adds depth and sweetness. Substitution: Shallots for a milder taste.
  • 2 cloves Garlic, minced Enhances the overall taste with aromatic qualities.
  • 4 cups Chicken Broth Acts as the base for the soup. Substitution: Vegetable or beef broth for different flavor profiles.
For Additional Flavor
  • 1 can Diced Tomatoes 14.5 oz can adds acidity and texture. Fresh tomatoes (2-3) can be used instead, cooked down.
  • 2 teaspoons Italian Seasoning Blends herbs for a balanced flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 tablespoon Olive Oil Used for sautéing the aromatics.
For Creaminess and Texture
  • 1/2 cup Heavy Cream Contributes creaminess and richness. Substitution: Half-and-half or whole milk for a lighter version.
  • 1/2 cup Parmesan Cheese, grated Imparts a nutty flavor and thickens the soup. Omitted for a dairy-free version.
  • 2 cups Fresh Spinach Provides color and nutrition. Substitution: Kale or Swiss chard.
  • 1 cup Ditalini Pasta Adds heartiness to the dish. Substitution: Elbow macaroni or small pasta shapes.
Optional Enhancements
  • Crushed Red Pepper Flakes For additional heat if you like a spicy kick.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a spoon. Cook for about 5–7 minutes, stirring occasionally, until the sausage is browned and no longer pink.
  2. Once the sausage is browned, add 1 chopped medium onion and 2 minced garlic cloves to the pot. Sauté for 2–3 minutes, stirring frequently, until the onions are softened and translucent.
  3. Pour in 4 cups of chicken broth and add 1 can (14.5 oz) of diced tomatoes to the pot. Stir in 2 teaspoons of Italian seasoning along with a pinch of salt and pepper. Bring the mixture to a gentle simmer over medium-high heat, allowing the flavors to meld for about 5 minutes.
  4. Stir in 1 cup of ditalini pasta and let it cook according to package instructions, usually about 8–10 minutes. Stir occasionally to prevent sticking.
  5. Lower the heat to a gentle simmer and mix in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until the cheese melts fully into the soup, creating a rich and creamy consistency. Finally, fold in 2 cups of fresh spinach, cooking for an additional 2–3 minutes until the spinach is wilted.
  6. Ladle the soup into bowls, garnishing each with extra Parmesan cheese and a drizzle of olive oil if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Customize the recipe by swapping in your favorite veggies or pasta shapes. Store leftovers in an airtight container for up to 3–4 days or freeze without the pasta for up to 3 months.

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