Oh my goodness, friends! Let me tell you about this soup that has become an absolute LEGEND in my house. This Creamy Parmesan Italian Sausage Ditalini Soup is what comfort food dreams are made of! It’s rich, hearty, and packed with those little pasta tubes that soak up all that incredible flavor. I first made this on a chilly Sunday afternoon, and my family practically licked their bowls clean! The combination of savory Italian sausage, those adorable little ditalini pasta pieces, and a silky parmesan cream broth is simply magical. Trust me, this isn’t just soup—it’s a hug in a bowl that’ll have everyone coming back for seconds!
Table of Contents
Why You’ll Love This Recipe
- The creamy parmesan broth is velvety smooth with the perfect balance of richness and savory flavor
- Those tiny ditalini pasta pieces soak up the broth beautifully while still maintaining their texture
- Italian sausage adds incredible depth and seasoning without requiring tons of extra spices
- It’s hearty enough for a complete meal but still feels like an indulgent comfort food treat
Ingredients
- Italian sausage – provides rich flavor and plenty of seasoning (sweet or hot, depending on your preference)
- Ditalini pasta – these little tubes are perfect for soups, holding onto broth in every bite
- Onion – creates a flavorful foundation for the soup
- Carrots – adds natural sweetness and beautiful color
- Celery – completes the aromatic vegetable base
- Garlic – enhances the overall flavor profile with its aromatic goodness
- Chicken broth – forms the base of our soup (homemade takes it to another level!)
- Heavy cream – creates that luxurious, velvety texture
- Parmesan cheese – adds nutty depth and helps thicken the broth
- Italian seasoning – provides classic herbs that complement the sausage
- Baby spinach – adds a pop of color and nutrition that wilts perfectly into the soup
- Fresh herbs (parsley, basil) – brightens the rich flavors
- Red pepper flakes – optional kick of heat to balance the creaminess
- Olive oil – for sautéing the vegetables to develop flavor
- Salt and pepper – enhances all the other flavors
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until nicely browned, about 5-6 minutes.
- Add the diced onions, carrots, and celery to the pot with the sausage. Cook until vegetables begin to soften, about 4-5 minutes, stirring occasionally.
- Add minced garlic and Italian seasoning to the pot and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (that’s where all the flavor is!).
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes, allowing the vegetables to soften completely.
- Add the ditalini pasta to the simmering broth and cook according to package directions, usually 8-10 minutes, until al dente.
- While the pasta cooks, warm the heavy cream in a separate small saucepan over low heat (don’t boil it).
- Once the pasta is al dente, reduce the heat to low and slowly stir in the warmed heavy cream.
- Gradually add the grated Parmesan cheese, stirring continuously until completely melted and incorporated.
- Add the baby spinach and stir until wilted, about 1-2 minutes.
- Remove from heat and stir in the chopped fresh herbs. Season with salt and pepper to taste, and add red pepper flakes if desired.
- Allow the soup to rest for 5 minutes before serving, as it will thicken slightly as it cools.
Pro Tips for Making the Recipe
- Use bulk Italian sausage rather than links for easier cooking – or remove casings from links if that’s what you have on hand.
- Don’t cook the ditalini separately! Cooking it directly in the broth infuses it with flavor and the starch helps thicken the soup naturally.
- Warm the cream before adding it to prevent curdling when it hits the hot broth.
- Use freshly grated Parmesan cheese rather than pre-grated for the smoothest melting and best flavor.
- If the soup becomes too thick after sitting, thin it with a splash of warm broth when reheating.
How to Serve
Serve this glorious soup in wide, shallow bowls to showcase all those beautiful ingredients. Top each serving with an extra sprinkle of freshly grated Parmesan cheese, a tiny drizzle of good olive oil, and a few torn fresh basil leaves. Pair it with crusty garlic bread or a warm focaccia for dipping into that incredible broth – you won’t want to waste a drop! This soup is perfect for Sunday family dinners, yet impressive enough for guests. For a complete meal, serve with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the soup.
Make Ahead and Storage
- This soup can be made up to 2 days ahead, but cook the pasta separately and add it when reheating to prevent it from absorbing too much liquid and becoming mushy.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- When reheating, do so gently over medium-low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen it up as it will thicken in the fridge.
- This soup freezes well for up to 3 months, but I recommend freezing it WITHOUT the pasta and cream. When ready to enjoy, thaw overnight in the refrigerator, reheat the base, add freshly cooked pasta, and stir in cream and cheese.
- For meal prep, you can chop all vegetables and brown the sausage 1-2 days ahead, storing them separately in the refrigerator until ready to make the soup.
FAQs
Can I use a different type of pasta if I can’t find ditalini?
Absolutely! While those tiny ditalini tubes are perfect for this soup because they’re bite-sized and capture the creamy broth so beautifully, you can substitute with other small pasta shapes. Small shells (conchigliette), orzo, acini di pepe, or even elbow macaroni work wonderfully. The key is using a small pasta that can be easily spooned up with the other ingredients. Just adjust cooking time according to the pasta package directions since different shapes may cook faster or slower than ditalini. Whatever shape you choose, I still recommend cooking it directly in the broth for maximum flavor absorption!
How can I make this soup less rich but still creamy?
I totally understand wanting the creaminess without all the richness! You have several options here. First, you can replace half or all of the heavy cream with half-and-half or whole milk (though the soup won’t be quite as thick). Another great option is to use evaporated milk, which provides creaminess with less fat. For a totally different approach that’s still creamy, try pureeing 1 cup of cannellini beans with a little broth and stirring this into the soup – it adds protein and creates a silky texture without dairy. Lastly, you can reduce the amount of cream to 1/4 cup and finish with a tablespoon of butter for richness. I’ve tried all these variations when cooking for different dietary needs, and while the original is my favorite indulgence, these alternatives are delicious too!
The soup is too thin/thick for my liking. How can I adjust it?
Soup thickness is such a personal preference! If your soup is too thin, you have several easy fixes. Let it simmer uncovered for 5-10 minutes to reduce and concentrate the flavors. Alternatively, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this into the simmering soup. Another option is to add more grated Parmesan, which naturally thickens as it melts. If your soup is too thick (which can happen especially after refrigeration), simply thin it with additional warm chicken broth until you reach your desired consistency. Add the broth slowly, about 1/4 cup at a time, as the soup will continue to thicken slightly as it cools in the bowl.
Can I make this soup with chicken instead of Italian sausage?
Yes, chicken makes a delicious alternative when you want something a little lighter! I recommend using boneless, skinless chicken thighs cut into bite-sized pieces for the best flavor and tenderness. Brown them just as you would the sausage. Since you’ll be losing the seasoning that comes in Italian sausage, you’ll want to amp up your herbs and spices – add 1 teaspoon of fennel seeds, an extra 1/2 teaspoon of Italian seasoning, and a pinch of crushed red pepper flakes when you add the garlic. For a shortcut version, you can even use rotisserie chicken – just shred it and add it after the broth has simmered. The soup will have a different flavor profile but will still be absolutely delicious with that creamy parmesan broth!
Creamy Parmesan Italian Sausage Ditalini Soup
Equipment
- Dutch Oven or Large Pot
- Wooden spoon
- Measuring Cups and Spoons
- Knife
- Cutting board
- Small saucepan
Ingredients
Main Ingredients
- 1 lb Italian sausage sweet or hot, bulk or removed from casing
- 1 onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 3/4 cup ditalini pasta
- 1 cup heavy cream warmed
- 3/4 cup Parmesan cheese grated, plus more for serving
- 2 cups baby spinach loosely packed
- 1 teaspoon Italian seasoning
- red pepper flakes optional, to taste
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons fresh parsley or basil chopped
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add sausage and cook, breaking it up, until browned (5–6 minutes).
- Add onions, carrots, and celery. Cook 4–5 minutes until softened.
- Stir in garlic and Italian seasoning. Cook 30 seconds until fragrant.
- Add chicken broth and scrape up browned bits from the pot. Bring to a boil, then reduce heat to simmer and cook covered for 10 minutes.
- Add ditalini pasta and cook uncovered until al dente, 8–10 minutes.
- Meanwhile, gently warm heavy cream in a small saucepan over low heat.
- Once pasta is cooked, reduce heat to low and stir in warm cream.
- Add Parmesan cheese gradually, stirring until melted and smooth.
- Stir in spinach until wilted. Remove from heat.
- Add fresh herbs, season with salt, pepper, and red pepper flakes to taste.
- Let rest 5 minutes to thicken slightly before serving.