Creamy Parmesan Italian Sausage Ditalini Soup
This Creamy Parmesan Italian Sausage Ditalini Soup combines savory sausage, ditalini pasta, and a rich, velvety parmesan cream broth for the ultimate comforting meal in a bowl.
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.
Notes
Use fresh grated Parmesan for best texture. Warm cream before adding to avoid curdling. Adjust consistency with extra broth as needed when reheating.