Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 1 cup ditalini pasta; 4 cups chicken broth; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 can (14.5 oz) diced tomatoes; 2 cups fresh spinach; 4 cloves garlic, minced; 1 small yellow onion, diced; 1 tablespoon olive oil or butter; Salt and black pepper to taste; 1 pinch red pepper flakes (optional)

This Creamy Parmesan Italian Sausage Ditalini Soup is everything cozy in a bowl. It brings together the richness of ground Italian sausage, the smooth comfort of ditalini pasta, and a velvety broth infused with heavy cream and Parmesan. It’s a quick-to-make soup that tastes like it simmered all day, perfect for chilly evenings, busy weeknights, or weekend family meals.

Every spoonful offers a mix of savory sausage, tender pasta, and bits of wilted spinach, wrapped in a garlic-kissed, cheesy broth. It’s the kind of hearty, flavor-packed soup that feels like a hug from the inside. Serve it with crusty bread or a light side salad, and you’ve got a well-rounded, satisfying meal.

Why You’ll Love This Creamy Parmesan Italian Sausage Ditalini Soup

Incredibly comforting: A creamy broth with bold sausage flavor and soft pasta is always a win.
One-pot magic: Less cleanup and more time to enjoy.
Customizable: Add kale, mushrooms, or crushed red pepper for your own twist.
Family favorite: Even picky eaters love the savory, cheesy goodness.
Quick to prepare: It looks and tastes fancy but comes together in under 40 minutes.

Preparation Phase & Tools to Use

Making this soup is as easy as it is satisfying, especially with the right tools:

Large Dutch oven or heavy-bottomed pot: Essential for evenly cooking the sausage and simmering the soup without scorching the bottom.
Wooden spoon or spatula: Perfect for breaking apart sausage while cooking.
Fine mesh strainer (optional): If you want to drain excess fat from the sausage.
Box grater: For freshly grated Parmesan that melts perfectly.
Measuring cups and spoons: Ensures you get the right creamy-to-broth ratio.
Ladle: For easy serving and portion control.

Ingredients for the Creamy Parmesan Italian Sausage Ditalini Soup

Italian Sausage (mild or spicy): The hero of this soup, providing rich, meaty flavor and a satisfying texture.
Ditalini Pasta: These small, tube-shaped noodles are ideal for soups—they cook quickly and hold broth beautifully.
Chicken Broth: Acts as the flavorful base that balances the cream and sausage.
Heavy Cream: Adds richness and a smooth, velvety texture.
Parmesan Cheese: Freshly grated Parmesan gives a nutty, salty bite that enhances every spoonful.
Canned Diced Tomatoes: Provide acidity and depth, complementing the richness.
Fresh Spinach: Adds color, nutrition, and freshness.
Garlic: Boosts the aromatic base and infuses the broth.
Onion: Sautéed for sweetness and depth.
Olive Oil or Butter: Used to sauté the aromatics and brown the sausage.
Salt and Black Pepper: For seasoning to taste.
Optional: Red Pepper Flakes: For a touch of heat.

How To Make the Creamy Parmesan Italian Sausage Ditalini Soup

Step 1: Brown the Sausage

Heat a large Dutch oven or heavy pot over medium heat. Add a drizzle of olive oil and the Italian sausage. Break it apart with a wooden spoon and cook until browned and fully cooked. Drain excess grease if needed.

Step 2: Build the Flavor Base

Add diced onion and garlic to the pot with the cooked sausage. Cook for 2-3 minutes until the onion becomes translucent and aromatic.

Step 3: Add Liquids and Simmer

Pour in the chicken broth, canned diced tomatoes (with juice), and bring to a gentle boil. Reduce the heat and let it simmer for about 10 minutes to allow flavors to meld.

Step 4: Cook the Pasta

Stir in the ditalini pasta and simmer until the pasta is tender, about 8-10 minutes. Stir occasionally to prevent sticking.

Step 5: Make It Creamy

Lower the heat and stir in the heavy cream and grated Parmesan cheese. Stir gently until the cheese is melted and the soup turns creamy and rich.

Step 6: Add the Greens

Toss in the fresh spinach and cook for 2-3 minutes until wilted. Taste and season with salt and black pepper as needed.

Step 7: Serve Hot

Ladle the soup into bowls and top with extra Parmesan and a sprinkle of red pepper flakes if desired. Serve warm with crusty bread.

How to Serve and Store This Soup

Serve this creamy soup hot, garnished with extra Parmesan and a side of crusty Italian bread or garlic toast. A fresh green salad on the side makes it a well-balanced meal.

To store leftovers, let the soup cool completely and transfer to an airtight container. Refrigerate for up to 3–4 days. The pasta will continue to absorb liquid, so you may need to add a splash of broth or cream when reheating.

You can also freeze this soup before adding the pasta or cream. When ready to serve, reheat the base, cook fresh pasta separately, stir in cream, and combine just before serving for best texture.

Frequently Asked Questions

How can I make this soup spicier?

Use spicy Italian sausage and add a pinch of red pepper flakes while sautéing the onions and garlic.

Can I use a different pasta?

Yes! Small pastas like elbow macaroni, orzo, or small shells work well. Just adjust cooking time accordingly.

Is there a dairy-free version?

You can substitute coconut cream for heavy cream and nutritional yeast for Parmesan, though the flavor will shift slightly.

What can I substitute for spinach?

Kale, Swiss chard, or even finely chopped broccoli florets are great alternatives that hold up well in the soup.

Can I make this soup in advance?

Absolutely. Prepare the soup base without pasta and cream, store it refrigerated, and add the pasta and cream fresh when reheating for the best taste and texture.