Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup is the ultimate comfort food that’s become my family’s most requested dinner. This rich, flavorful soup combines savory Italian sausage with tender ditalini pasta swimming in a luscious Parmesan cream broth. I still remember the first chilly evening I decided to whip up a pot of this soup, and with its creamy broth and tender pasta, every spoonful felt like a warm hug.

What makes this Italian sausage soup truly special is how all those flavors meld together in one pot. The sausage browns beautifully, releasing its herbs and spices into the base, while the ditalini pasta cooks directly in the broth, soaking up every bit of flavor. When you stir in that heavy cream and freshly grated Parmesan, the soup transforms into pure magic. My kids actually ask for seconds, which never happens with soup. The combination of textures and that creamy Parmesan broth makes this recipe feel indulgent while still being simple enough for weeknight dinners.

Quality Ingredients Make the Difference

I always use quality Italian sausage for this soup, preferably from a butcher if possible, as it provides the foundation of flavor. Pro tip: Parmigiano Reggiano makes a noticeable difference compared to standard Parmesan.

• 1 pound Italian sausage (mild or spicy, your choice)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 14.5 ounces diced tomatoes (with juices)
• 4 cups chicken stock (homemade or low-sodium)
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 cup ditalini pasta (or any small pasta shape)
• 1 cup heavy cream (full-fat for best texture)
• 1 cup Parmesan cheese, grated (freshly grated melts smoother)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Pro tip: Toast the pasta in a little olive oil before adding it to the soup for an extra layer of nutty flavor that really elevates this dish.

Simple Cooking Instructions

I recommend using a large, heavy-bottomed pot or Dutch oven for even heat distribution when preparing this Creamy Parmesan Italian Sausage Ditalini Soup.

Step 1: Heat the olive oil in your large pot over medium-high heat until shimmering. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the sausage is completely browned and cooked through with nice caramelized bits. The fat rendered from the sausage adds incredible flavor. Remove the cooked sausage with a slotted spoon and set aside.

Step 2: In the same pot with the flavorful drippings, add the diced onion. Sauté for 3-4 minutes, stirring frequently, until the onions become translucent and fragrant. The onions will pick up all those tasty browned bits from the bottom of the pot.

Step 3: Add the minced garlic and stir constantly for about 1 minute until it becomes aromatic. Watch carefully so the garlic doesn’t burn, which would make it taste bitter.

Step 4: Pour in the diced tomatoes with their juices, chicken stock, dried basil, and oregano. Stir everything together, scraping up any remaining browned bits from the bottom of the pot. Return the cooked sausage to the pot and bring the mixture to a gentle simmer. Let it simmer for about 10 minutes to allow all the flavors to meld together beautifully.

Step 5: Add the ditalini pasta to the pot, stirring to ensure all pieces are submerged in the liquid. Cook according to the package instructions, typically 7-9 minutes, stirring occasionally to prevent sticking. The pasta should be al dente with a slight bite, as it will continue to soften.

Step 6: Lower the heat to medium-low. Pour in the heavy cream, stirring gently to combine. Gradually add the freshly grated Parmesan cheese, stirring constantly until it melts completely into the soup and creates a luxuriously creamy texture. This takes about 3-4 minutes.

Step 7: Taste the soup and season with salt and black pepper to your preference. Keep in mind that the sausage and Parmesan are already salty, so start with less and add more if needed.

Step 8: Ladle the Creamy Parmesan Italian Sausage Ditalini Soup into bowls and garnish each serving with fresh chopped parsley for a pop of color and fresh flavor.

Best Sides to Serve With This Soup

This rich, creamy soup pairs beautifully with lighter sides that add texture and balance to your meal.

Crusty Italian Bread: A warm, crusty loaf is perfect for dipping into that creamy Parmesan broth and soaking up every last delicious drop.

Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette provides a refreshing contrast to the rich, creamy soup and adds nutritional balance.

Roasted Garlic Bread: Buttery, garlicky bread complements the Italian flavors beautifully and provides satisfying crunch against the smooth soup.

Caesar Salad: Classic Caesar with crisp romaine and tangy dressing cuts through the richness while staying in the Italian flavor family.

More Hearty Italian Soup Favorites

This Creamy Parmesan Italian Sausage Ditalini Soup pairs wonderfully with other Italian-inspired comfort soups perfect for any season. For similar one-pot meals, try our Ultimate Creamy Sausage Potato Soup or the popular Creamy Sausage Tortellini Soup which features cheese-filled pasta in a rich broth.

When you’re craving more Italian sausage recipes, explore our Sausage Minestrone Soup, Easy Italian Wedding Soup, or the hearty Autumn Tortellini Soup with Sausage. For other creamy, cheese-forward options, our One Pot Lasagna Soup and White Lasagna Soup deliver similar satisfaction.

Smart Storage Solutions

Store leftover Creamy Parmesan Italian Sausage Ditalini Soup in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some liquid as it sits, which actually makes the soup even heartier.

When reheating, warm the soup gently over medium-low heat on the stovetop, stirring frequently to prevent the cream from separating. Add a splash of chicken stock or milk to restore the original consistency if the soup has thickened too much. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: This soup freezes well for up to 3 months in freezer-safe containers. The cream and Parmesan maintain their texture surprisingly well after freezing. Thaw overnight in the refrigerator before reheating gently on the stovetop. For best results when meal prepping, I recommend slightly undercooking the pasta if you plan to freeze the soup, as it will soften further during reheating.

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