If you’re craving pure comfort in a bowl, let me introduce you to Creamy Parmesan Italian Sausage Ditalini Soup. This hearty, soul-warming classic combines savory Italian sausage, tender ditalini pasta, velvety cream, and plenty of rich Parmesan to create a family-favorite meal you’ll want to make again and again. Bits of colorful vegetables and fresh spinach bring brightness and flavor, and every spoonful is like a cozy hug on a chilly evening. Whether you’re hosting a crowd or treating yourself after a long day, this soup brings the magic of rustic Italian cooking straight to your table.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient plays an important role, from the boldness of the sausage to the lushness of the cream and the lively crunch from classic mirepoix. Let’s break down what you’ll need for the perfect Creamy Parmesan Italian Sausage Ditalini Soup.
- Olive Oil: A tablespoon is all you need to start everything off, giving the sausage a golden sear and drawing out flavors from the aromatics.
- Italian Sausage (mild or hot): Use your favorite—mild for a gentle touch or hot if you love a little heat; removing the casings lets you crumble it easily for the perfect bite.
- Onion: A diced medium onion delivers delightful sweetness and depth as it cooks with the sausage and veggies.
- Carrots: Diced and peeled, carrots add a pop of color, gentle sweetness, and extra nutrition.
- Celery: The classic soup standby, celery brings fresh flavor and a bit of crunch that rounds out the base.
- Garlic: Four cloves might sound like a lot, but the flavor mellows beautifully, infusing the soup with mouthwatering aroma.
- Chicken Broth: Six cups set the stage for every ingredient to shine while staying wonderfully brothy yet rich.
- Ditalini Pasta: These adorable tiny tubes soak up all the deliciousness and give the soup irresistible texture.
- Italian Seasoning: One teaspoon is just enough to impart that beloved Italian herby character—it’s the soul of the soup.
- Salt: Start with half a teaspoon and taste as you go; different broths and cheeses vary in saltiness.
- Black Pepper: A mere quarter teaspoon offers just the right gentle warmth to round out the flavors.
- Fresh Spinach: Roughly chopped spinach wilts into the soup, adding color, freshness, and a nutritious boost.
- Heavy Cream: One cup gives the soup its trademark creaminess and luscious mouthfeel—don’t skimp here!
- Grated Parmesan Cheese: This is where the magic happens: nutty, salty, melty, and essential for depth.
- Fresh Parsley (optional): A sprinkle at the end isn’t just pretty—it also adds a pop of brightness to finish the bowl.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Crumble in your Italian sausage, breaking it up as it cooks, and let the pieces brown and caramelize for about 5–6 minutes. This step is where the flavor really kicks off—don’t rush it! If there’s excess grease, drain it off carefully before moving to the next step.
Step 2: Sauté the Veggies
Add your diced onion, carrots, and celery right into the pot. Stir and let them cook down for about 5 minutes until they start to soften and soak up those lovely sausage flavors. Then, stir in your minced garlic and let it bloom for just 30 seconds, filling your kitchen with that irresistible aroma.
Step 3: Build the Base and Simmer
Pour in the chicken broth—don’t be shy! Bring the mixture to a gentle simmer, then add the ditalini pasta, Italian seasoning, salt, and black pepper. Give it a good stir and bring the soup to a boil, then drop the heat to maintain a soft simmer. Cook for about 8–10 minutes, or until the pasta is perfectly al dente and soaks up all that flavor.
Step 4: Add Spinach, Cream, and Parmesan
Lower the heat and stir in the fresh spinach so it wilts right into the soup. Pour in your heavy cream and add the Parmesan cheese next—this is the “creamy” moment that really brings your Creamy Parmesan Italian Sausage Ditalini Soup to life. Cook for another 2–3 minutes until everything is velvety, cheesy, and fragrant.
Step 5: Taste and Finish
Take a taste and adjust the seasoning if needed; sometimes a pinch more salt or pepper is just what it needs. Ladle the soup into bowls and, if you like, scatter over a sprinkle of fresh parsley for that extra touch of color and freshness.
How to Serve Creamy Parmesan Italian Sausage Ditalini Soup
Garnishes
A lovely flourish of freshly chopped parsley or extra grated Parmesan takes each bowl from homey to gorgeous in seconds. For a special touch, add a drizzle of olive oil or a crack of black pepper to really make the flavors pop.
Side Dishes
This soup is practically a meal in itself, but it absolutely sings with thick slices of crusty Italian bread or garlicky breadsticks on the side. A simple mixed greens salad with a tangy vinaigrette balances the richness of your Creamy Parmesan Italian Sausage Ditalini Soup beautifully.
Creative Ways to Present
For a fun dinner party idea, serve the soup in deep mugs for a casual gathering, or ladle it into mini soup bowls for a hearty appetizer. Top with toasted herbed croutons or a few roasted cherry tomatoes for an elegant and colorful flourish.
Make Ahead and Storage
Storing Leftovers
To keep your Creamy Parmesan Italian Sausage Ditalini Soup tasting its best, let leftovers cool before transferring them to an airtight container. It’ll happily keep in the fridge for up to three days, and a quick stir before reheating helps revive all those cozy flavors.
Freezing
While soups with cream and pasta can change in texture after freezing, you can absolutely freeze this soup if you like. For best results, freeze it before adding the cream and pasta; just thaw, reheat, and stir those ingredients in fresh right before serving for the creamiest result.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if the soup needs thinning. Be careful not to boil—just heat until steaming so everything melds back together beautifully.
FAQs
Can I use another type Soup
Absolutely! While ditalini lends a charming bite, small pasta shapes like elbows, small shells, or even orzo will work wonderfully in Creamy Parmesan Italian Sausage Ditalini Soup. Adjust cooking times as needed depending on the pasta you choose.
What kind of sausage is best?
Both mild and hot Italian sausage work beautifully, so pick whichever suits your taste buds. You can even try turkey sausage for a lighter option without sacrificing flavor.
Is there a way to make this soup lighter?
If you’d prefer a lighter version, swap the heavy cream for half-and-half or whole milk (though the soup will be a bit less rich), and use part-skim Parmesan. The soup will still be delicious and comforting!
How can I make Creamy Parmesan Italian Sausage Ditalini Soup gluten-free?
Simply substitute your favorite gluten-free small pasta and double-check that your sausage and chicken broth are labeled gluten-free. The soup stays just as cozy and satisfying.
Can I add more vegetables?
Certainly! Stir in extra veggies like zucchini, kale, or bell peppers along with the carrots and celery for even more color, flavor, and nutrition. Just make sure they’re cut into small, bite-sized pieces so they cook evenly.
Final Thoughts
If you’re looking for a dish that brings people together and feels like a bowlful of love, give Creamy Parmesan Italian Sausage Ditalini Soup a try soon. It’s the kind of meal that makes memories and turns even an ordinary night into something special—enjoy every spoonful!
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Creamy Parmesan Italian Sausage Ditalini Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Creamy Parmesan Italian Sausage Ditalini Soup. Packed with hearty Italian sausage, tender vegetables, ditalini pasta, and a creamy Parmesan-infused broth, this soup is a satisfying meal in a bowl.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cups fresh spinach (roughly chopped)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
For Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if necessary.
- Sauté the Vegetables: Add onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Stir in garlic and cook for 30 seconds until fragrant.
- Cook the Soup: Pour in chicken broth and stir in pasta, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer until pasta is al dente, about 8–10 minutes.
- Finish the Soup: Lower heat, then stir in spinach, heavy cream, and Parmesan cheese. Cook for 2–3 minutes until spinach wilts and soup is creamy.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For extra depth of flavor, deglaze the pot with a splash of white wine after browning the sausage.
- This soup pairs perfectly with crusty bread or garlic knots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 970mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg
