Creamy Parmesan Italian Sausage Ditalini Soup Recipe

This sausage ditalini soup combines browned Italian sausage, carrots, celery, tomatoes, and small pasta in a creamy Parmesan broth. The pasta cooks directly in the soup, absorbing some of the liquid as it softens. Serve it soon after cooking for the best balance of broth and pasta.

Why Make Creamy Parmesan Sausage Ditalini Soup

Italian sausage seasons the broth as it browns, while tomato, Italian seasoning, and Parmesan add savory flavor. Mild or spicy sausage both work. A Dutch oven or other large, heavy pot gives you room to brown the meat and simmer the soup in one vessel.

Ingredients

• 1 lb Italian sausage (mild or spicy, depending on preference)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth (preferably low-sodium)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 ½ cups ditalini pasta (uncooked)
• Fresh parsley, chopped (for garnish)

How to Make Creamy Parmesan Italian Sausage Ditalini Soup

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and break it into small pieces. Cook until browned and cooked through, about 6–8 minutes. Transfer it to a plate, leaving any drippings in the pot.
2. Add the onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and cook for 1–2 minutes, taking care not to let it burn.
3. Add the chicken broth and diced tomatoes with their juices. Bring to a simmer, then stir in the Italian seasoning, salt, and pepper. Simmer for 10–15 minutes so the vegetables soften and the flavors combine.
4. Stir in the uncooked ditalini. Simmer according to the package timing, usually 10–12 minutes, stirring occasionally so the pasta does not stick. Check that it is tender before continuing.
5. Lower the heat. Stir in the heavy cream, then add the Parmesan gradually, stirring until melted. Avoid boiling the soup after adding dairy.
6. Return the cooked sausage to the pot and heat gently until hot. Taste and adjust seasoning. Serve with chopped parsley.

Serving Suggestions

Ladle into bowls and top with parsley and extra Parmesan if desired. Crusty bread or a simple green salad makes an easy side.

Storage and Reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Ditalini absorbs broth as it sits, so add a splash of broth or water when reheating. Warm gently over medium-low heat and stir often; avoid boiling the cream. For best texture after freezing, freeze the soup base before adding pasta, cream, and Parmesan, then finish those components after thawing.

Tips for the Best Soup

• Brown the sausage well to build flavor in the pot.
• Use low-sodium broth if you want more control over salt, and taste before adding the full amount listed.
• Stir the pasta while it simmers to prevent sticking.
• Add cream and Parmesan over low heat to help keep the broth smooth.
• Serve promptly because the pasta thickens the soup as it stands.

Variations

Small pasta shapes such as elbow macaroni or orzo can replace ditalini; follow the package timing and check for doneness. Turkey sausage can be used, though the flavor will be leaner. Add spinach or kale near the end if you want greens. For another related recipe, see creamy vegetable soup. For additional guidance, read USDA guidance on cooking sausage.

Frequently Asked Questions

Can I make the soup ahead?
You can prepare the broth and sausage base ahead. For the best texture, refrigerate it without the pasta, cream, and Parmesan; cook the pasta and add the dairy while reheating.

Can I freeze this soup?
The pasta and dairy may change texture after freezing. Freeze the soup base before adding them, thaw overnight in the refrigerator, then finish with freshly cooked pasta, cream, and Parmesan.

What can replace heavy cream?
Half-and-half can make a lighter soup, though the broth will be less rich. Coconut milk changes the flavor and the soup will still contain dairy if you use Parmesan.

How do I keep the soup from becoming too thick?
Ditalini continues absorbing liquid. Thin leftovers with a little broth or water as you reheat, adding it gradually until the soup reaches the consistency you like.

Creamy Parmesan Italian Sausage Ditalini Soup

Print Recipe

A cozy and filling soup featuring savory Italian sausage, creamy broth, and tender ditalini pasta, perfect for chilly evenings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Contains Meat

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth (preferably low-sodium)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 ½ cups ditalini pasta (uncooked)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up as it cooks. Cook for 6-8 minutes until browned and cooked through. Remove and set aside.
2. Add diced onion, carrot, and celery to the same pot and sauté for 5-7 minutes until softened. Stir occasionally. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Pour in chicken broth and diced tomatoes with their juices. Stir to combine and bring to a simmer. Add Italian seasoning, salt, and black pepper. Let simmer for 10-15 minutes.
4. Add uncooked ditalini pasta and stir. Reduce heat to medium and simmer for 10-12 minutes until pasta is tender.
5. Reduce heat to low, stir in heavy cream until creamy and smooth, then add grated Parmesan cheese and stir until melted.
6. Return cooked sausage to the pot, stir to combine, and simmer for an additional 5 minutes. Adjust seasoning as needed. Serve hot garnished with chopped parsley.

Notes

For extra flavor, use homemade chicken broth. You can swap out ditalini for any small pasta shape. To freeze, omit pasta and add cooked pasta when reheating.