I love this recipe because it’s the perfect balance between indulgent and wholesome. The sausage adds depth, the Parmesan brings a nutty richness, and the cream ties it all together. The ditalini pasta makes each bite satisfying, and I can toss in greens or other vegetables depending on what I have on hand. It’s simple to make, yet tastes like something I’d order at a cozy Italian café.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb Italian sausage (mild or spicy)
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
2 cups water
1 cup ditalini pasta
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup spinach or kale (optional)
1 tsp Italian seasoning
Salt and pepper, to taste
Olive oil, for cooking
Directions
I heat a drizzle of olive oil in a large pot over medium heat. I add the sausage, breaking it apart, and cook until browned and fully cooked.
I add the diced onion and minced garlic, cooking for another 2–3 minutes until softened and fragrant.
I pour in the chicken broth and water, scraping up the flavorful bits from the bottom of the pot, and bring it all to a gentle boil.
I stir in the ditalini pasta and Italian seasoning, letting it simmer until the pasta is tender—about 10 minutes.
I reduce the heat to low and stir in the heavy cream and Parmesan, watching the soup transform into a velvety, creamy broth.
If I’m using spinach or kale, I add it in now and simmer just until it wilts.
I taste and adjust with salt and pepper, then ladle it into bowls and serve hot.
Servings and Timing
This recipe makes 4 to 6 servings and takes 10–15 minutes to prep and 25 minutes to cook, for a total time of around 35–40 minutes. It’s a quick and hearty one-pot meal perfect for busy nights.
Variations
Sometimes I swap the ditalini for small shells or orzo when I want a slightly different texture. I also like using turkey sausage for a leaner version or adding chopped mushrooms or zucchini for extra veggies. For a dairy-free twist, I substitute coconut cream and nutritional yeast—the result is still creamy and flavorful.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop, adding a splash of broth or water to loosen it up as the pasta tends to absorb liquid over time. If I plan to freeze it, I do so without the pasta and add freshly cooked ditalini when I reheat.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance—it actually tastes even better the next day after the flavors have had time to meld.
How do I make it lighter?
I use half-and-half or whole milk instead of heavy cream. It’s still creamy but not as rich.
Can I use pre-cooked sausage?
Absolutely. I slice pre-cooked sausage and add it when I add the broth. It’s a great time-saver.
Can I make it spicier?
Yes, I use hot Italian sausage or add a pinch of red pepper flakes for extra heat.
What if I don’t have ditalini pasta?
Small shells, elbows, or orzo all work well. I just adjust the cooking time based on the pasta shape.
Conclusion
Creamy Parmesan Italian Sausage Ditalini Soup is the kind of recipe that makes me slow down and savor each bite. It’s warm, rich, and comforting—everything I want from a homemade soup. Whether I make it for a family dinner or meal prep for the week, it’s one of those meals that always brings comfort and satisfaction to the table.
