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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian sausage ditalini soup in a white bowl topped with fresh Parmesan cheese
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This creamy Parmesan Italian sausage ditalini soup is the ultimate comfort food with rich, creamy broth, savory sausage, and tender pasta. Ready in about 35 minutes.

Ingredients

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  • 1 lb Italian sausage (mild or spicy, based on preference)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach (or kale)
  • 1 cup ditalini pasta (or other small pasta)
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • Olive oil (for sautéing)
  • Optional: Crushed red pepper flakes for heat

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the chopped onion and garlic to the pot with the sausage. Sauté for 2-3 minutes, or until fragrant and the onions are softened.
  3. Pour in the chicken broth and canned diced tomatoes, including their juice. Stir in the Italian seasoning and bring the soup to a simmer. Let simmer for 2-3 minutes.
  4. Add the ditalini pasta to the pot and cook according to package instructions, about 8-10 minutes, until the pasta is tender but still al dente.
  5. Lower the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Cook for an additional 2-3 minutes, or until the spinach is wilted and the soup is creamy. Season with salt and pepper to taste.
  6. Ladle the soup into bowls, top with extra Parmesan cheese, and a drizzle of olive oil if desired.

Notes

  • Don’t overcook the pasta as it will continue cooking in the hot soup. Cook until just al dente for best texture.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Ground turkey or chicken sausage works as a leaner alternative to pork sausage.
  • The soup can be frozen for up to 3 months. For best texture, freeze the soup base without pasta and add freshly cooked pasta after thawing.
  • Adjust creaminess by adding more or less cream depending on your preference.
  • Recipe makes approximately 9 cups total (6 servings of 1.5 cups each).

Nutrition

Find it online: https://www.benefitiany.com/creamy-parmesan-italian-sausage-ditalini-soup/