Get ready to cozy up with a bowl of the most hearty, comforting, and incredibly flavorful soup you’ll make all season. This Creamy Parmesan Italian Sausage Ditalini Soup is the perfect one-pot meal for a chilly evening, combining savory and spicy Italian sausage, tender vegetables, and tiny ditalini pasta in a rich and luscious Parmesan cream broth. It’s a simple, satisfying, and quick meal that tastes like it has been simmering for hours but is ready in about 30 minutes, making it the perfect dinner for a busy weeknight.
Table of Contents
Why This is the Ultimate Hearty Soup Recipe
This isn’t just another soup; it’s a complete, satisfying meal in a bowl that the whole family will love.
- Incredibly Rich and Flavorful: The spicy Italian sausage provides a deep, savory flavor base that perfectly seasons the entire soup.
- Creamy and Comforting: Heavy cream and a generous amount of Parmesan cheese create a silky, luxurious broth that is pure comfort.
- Quick and Easy: This impressive, restaurant-quality soup comes together in one pot in under 45 minutes from start to finish.
- Hearty and Satisfying: Packed with sausage, pasta, and vegetables, this is a truly filling soup that will leave everyone happy and satisfied.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create its spectacular flavor.
The Ingredient Lineup:
- 1 pound of Italian sausage (mild or spicy), casings removed
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups of chicken broth
- 1 can (14.5 ounces) of diced tomatoes, undrained
- 1 cup of ditalini pasta
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Seasonings: 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes (optional), and salt and pepper to taste.
- For Garnish: Fresh chopped parsley.
Step-by-Step Instructions
This impressive soup comes together easily in one pot.
Part 1: Build the Flavor Base
- Brown the Sausage: In a large Dutch oven or pot over medium-high heat, cook the Italian sausage, breaking it apart with a spoon, for 5-7 minutes until it is browned and cooked through. Drain off any excess grease.
- Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the sausage. Sauté for about 5 minutes, until the vegetables begin to soften. Stir in the minced garlic, dried oregano, dried basil, and optional red pepper flakes, and cook for one more minute until fragrant.
Part 2: Simmer the Soup
- Add Broth and Tomatoes: Pour in the chicken broth and the can of diced tomatoes (with their juices). Bring the mixture to a boil.
- Cook the Pasta: Add the ditalini pasta to the boiling soup. Cook for about 8-10 minutes, or until the pasta is al dente, according to the package directions.
Part 3: Make it Creamy and Serve
- Add Cream and Cheese: Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese. Continue to stir until the cheese is completely melted and the soup is creamy and smooth.
- Season and Serve: Season the soup with salt and pepper to your taste. Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.
Frequently Asked questions (FAQ)
1. What is ditalini pasta and can I use a substitute? Ditalini means “little thimbles” in Italian, and it’s a type of small, tube-shaped pasta. It’s perfect for soups because it’s small enough to fit on a spoon. If you can’t find it, you can easily substitute it with another small pasta shape like small shells, elbow macaroni, or orzo.
2. Can I make this soup ahead of time? You can, but be aware that the pasta will continue to absorb the liquid as it sits, making the soup very thick. If you plan to make it ahead, one great trick is to cook the pasta separately and store it on the side. When you’re ready to serve, simply reheat the soup base and stir in the cooked pasta.
3. How can I make a lighter version of this soup? For a lighter but still delicious version, you can make two simple swaps. Use turkey or chicken Italian sausage instead of pork, and substitute the heavy cream with half-and-half or evaporated milk. The result will be a little less rich but still wonderfully creamy and flavorful.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. Because the pasta will have absorbed some of the broth, you will likely need to add a splash of chicken broth or milk to thin it back down to your desired consistency.
The Best Creamy Italian Sausage and Ditalini Soup: A One-Pot Wonder
Equipment
- Large Dutch oven or soup pot For cooking everything in one pot
- Wooden spoon For stirring sausage and soup
- Ladle For serving
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a Dutch oven, cook sausage over medium-high heat until browned, 5-7 minutes. Drain excess grease.
- Add onion, carrots, and celery. Sauté 5 minutes until softened. Stir in garlic, oregano, basil, and optional red pepper flakes; cook 1 minute.
- Pour in chicken broth and diced tomatoes. Bring to a boil.
- Stir in ditalini pasta. Cook 8-10 minutes, until pasta is al dente.
- Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth.
- Season with salt and pepper. Garnish with parsley and serve hot.