The Best Creamy Italian Sausage and Ditalini Soup: A One-Pot Wonder
This Creamy Italian Sausage and Ditalini Soup is a hearty, comforting one-pot wonder! Loaded with Italian sausage, tender vegetables, tiny pasta, and a luscious Parmesan cream broth, this soup is perfect for a cozy family dinner. Ready in under 45 minutes, it’s the ultimate quick comfort food for busy weeknights or chilly evenings.
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.
Notes
For a lighter version, swap heavy cream with half-and-half and use turkey sausage instead of pork. To make ahead, cook the pasta separately and add just before serving so it doesn’t absorb too much broth.