Parmesan Italian Sausage Ditalini Soup Recipe

Introduction

This Parmesan Italian Sausage Ditalini Soup is a comforting and creamy meal perfect for chilly evenings. Packed with savory sausage, tender pasta, and rich Parmesan, it’s a cozy dish the whole family will enjoy.

Ingredients

• 1 lb Italian Sausage
• 1 tbsp Olive Oil
• 1 small Onion, diced
• 2 cloves Garlic, minced
• 14.5 oz can Diced Tomatoes, drained
• 2 quarts Chicken Stock
• 1/2 cup Heavy Cream
• 1 cup Ditalini Pasta
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• Salt, to taste
• Black Pepper, to taste
• Fresh Parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove the sausage and set aside, leaving the drippings in the pot.
2. Step 2: Add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until soft and fragrant.
3. Step 3: Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the cooked sausage to the pot.
4. Step 4: Bring the soup to a gentle simmer and cook for 10 minutes to meld the flavors.
5. Step 5: Add the ditalini pasta and cook until al dente, about 8–10 minutes.
6. Step 6: Reduce the heat and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the soup is creamy.
7. Step 7: Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley before serving hot.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes when sautéing the garlic and onion.
• Swap ditalini pasta with small shells or elbow macaroni if ditalini is unavailable.
• Use turkey sausage for a leaner option without sacrificing flavor.
• Make it vegetarian by substituting sausage with sautéed mushrooms and using vegetable broth instead of chicken stock.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water to loosen if it thickens too much. This soup does not freeze well due to the cream and pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked sausage for this soup?

Yes, pre-cooked sausage can be added later in the cooking process to warm through. Just brown it lightly for best flavor before adding to the soup.

How can I make this soup dairy-free?

Replace the heavy cream with a dairy-free alternative such as coconut cream or cashew cream. Use a dairy-free Parmesan substitute or nutritional yeast for a cheesy flavor.

Parmesan Italian Sausage Ditalini Soup Recipe

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★★★★★

4.8 from 115 reviews

This hearty Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. With rich flavors from garlic, herbs, and a touch of cream, this comforting soup is perfect for a satisfying meal any day of the week.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 lb Italian Sausage

Produce

• 1 small Onion, diced
• 2 cloves Garlic, minced
• Fresh Parsley, chopped (for garnish), as needed

Canned Goods

• 14.5 oz can Diced Tomatoes, drained
• 2 quarts Chicken Stock

Dairy

• 1/2 cup Heavy Cream
• 1/2 cup Parmesan Cheese, freshly grated

Dry Goods

• 1 cup Ditalini Pasta
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• Salt, to taste
• Black Pepper, to taste

Oils & Fats

• 1 tbsp Olive Oil

Instructions

1. Heat olive oil: In a large pot over medium heat, warm 1 tablespoon of olive oil to prepare for cooking the sausage.
2. Cook the sausage: Add 1 pound of Italian sausage to the pot, breaking it up with a spoon, and cook until browned and cooked through. Once done, remove the sausage and set aside, leaving the flavorful drippings in the pot.
3. Sauté onion and garlic: Add the diced onion and minced garlic to the same pot and sauté until they become soft and fragrant, approximately 3 to 4 minutes.
4. Add tomatoes and seasonings: Stir in the drained diced tomatoes, 2 quarts of chicken stock, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano into the pot.
5. Simmer with sausage: Return the cooked sausage to the pot and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.
6. Cook pasta: Add 1 cup of ditalini pasta to the pot and cook until al dente, around 8 to 10 minutes, stirring occasionally to prevent sticking.
7. Add cream and cheese: Reduce the heat and stir in 1/2 cup of heavy cream along with 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts and the soup becomes creamy and well combined.
8. Season: Taste the soup and season with salt and black pepper according to your preference.
9. Garnish and serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a warm, comforting meal.

Notes

• For a spicier soup, use spicy Italian sausage.
• To make this recipe gluten-free, substitute ditalini pasta with a gluten-free pasta alternative.
• Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
• Adding a handful of spinach or kale in step 5 can boost the nutritional profile and add vibrant color.
• If heavier cream is not preferred, substitute with half-and-half for a lighter version.

Keywords: Parmesan Italian Sausage Soup, Ditalini Pasta Soup, Creamy Italian Soup, Sausage and Pasta Soup, Comfort Food Soup