I finally perfected my Italian Sausage Soup with creamy Parmesan, ditalini, and one unexpected ingredient that will make you curious to read on.

Jump to Recipe

I never thought a bowl could surprise me, but this Creamy Italian Sausage Ditalini Soup With Parmesan did. The snap of Italian sausage against tiny bites and the salty tang of Parmesan make it feel like a trick, you know?

It hints at something restaurant level, like Flavor Nectar Creamy Parmesan Italian Sausage Soup reviews always say, yet it stays humble. I keep spooning just to see what changes, and i always find a new little note.

If you like digging into unexpected comforts, this will end up saved under Sausage Soup Recipes before you know it.

Ingredients

Print Recipe (No Advertisments)

Italian sausage adds bold savory spice, good protein, but its higher in fat.
Ditalini gives comforting carbs and fiber, so it fills you up quick.
Parmesan brings salty umami and calcium, nice depth but can be high sodium.
Canned tomatoes add bright acidity vitamin C and a touch of sweetness.
Half and half makes it silky and creamy, adds fat and calories.
Onion gives sweet savory base, some fiber and B vitamins when cooked.
Garlic adds sharp aroma and immune friendly compounds, dont overcook it though.
Carrots add sweetness beta carotene and fiber, nice color and crunch.
Celery gives mild savory crunch and extra fiber helps flavor the broth.

Ingredient Quantities

1 lb (450 g) Italian sausage, sweet or hot, casings removed

1 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp crushed red pepper flakes optional

1 bay leaf

4 cups (1 L) low sodium chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 cup (240 ml) half and half or 1/2 cup heavy cream plus 1/2 cup milk

1 cup (about 100 g) ditalini pasta

1 cup (90 g) freshly grated Parmesan cheese, plus extra for serving

Salt and freshly ground black pepper to taste

2 tbsp chopped fresh parsley or basil for garnish

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tbsp olive oil in a large pot over medium heat, add 1 lb Italian sausage (casings removed) and brown, breaking it up with a spoon until no longer pink; drain some fat if the pan gets too greasy.

2. Push the sausage to the side, add the diced onion, 2 diced carrots and 2 diced celery stalks to the pot and cook until softened, about 5-7 minutes. Stir in 3 minced garlic cloves for the last minute.

3. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp crushed red pepper flakes if using, and 1 bay leaf; cook 30 seconds to wake up the spices.

4. Pour in 4 cups low sodium chicken broth and 1 (1
4.5 oz) can diced tomatoes with their juices, scrape any browned bits from bottom, bring to a simmer.

5. Add 1 cup ditalini pasta to the simmering soup, cook until just al dente according to package directions, about 8-10 minutes. Taste the pasta so it doesnt get mushy.

6. Before adding the dairy, remove the pot from the heat or turn it very low. Stir in 1 cup half and half (or 1/2 cup heavy cream plus 1/2 cup milk) and about 1 cup freshly grated Parmesan, stirring until melted and smooth; if the soup seems too thick add a splash of reserved broth or water to loosen.

7. Season with salt and freshly ground black pepper to taste, remember Parmesan is salty so taste before over-salting. Remove and discard the bay leaf.

8. If the cheese clumps or looks grainy, a quick whisk off the heat with a little warm broth will fix it. For extra silkiness stir in a small knob of butter if you want.

9. Serve hot topped with extra grated Parmesan and 2 tbsp chopped fresh parsley or basil. Leftovers thicken as they sit, just add a splash of broth when reheating.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven (5 to 6 quart) for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula to break up sausage and stir
3. Slotted spoon or regular spoon to skim or remove excess fat if needed
4. Chef’s knife for chopping onion, carrots, celery and herbs
5. Cutting board
6. Measuring cups and spoons for broth, pasta, cream and spices
7. Can opener for the diced tomatoes
8. Box grater or microplane for freshly grated Parmesan
9. Ladle and a small whisk (whisk fixes any grainy cheese and the ladle helps serve)

FAQ

Q: Can I swap the Italian sausage for something else?

A: Yes. Ground pork, beef, or turkey work fine, just add a pinch of fennel or extra Italian seasoning if you want that sausage flavor. For lean turkey add a little olive oil cause it can be dry.

Q: Can I make this vegetarian?

A: Yep. Use a plant based sausage or brown mushrooms and/or a can of white beans for body. Use vegetable broth instead of chicken and you can keep the Parmesan or use a vegan parm.

Q: How do I stop the pasta from getting mushy when I reheat leftovers?

A: Cook the ditalini just shy of al dente or cook it separately and add to bowls when serving. If already mixed, reheat gently, add a splash of broth and stir so it doesnt overcook.

Q: Can I freeze the soup?

A: You can, but dairy can change texture. Freeze before adding the half and half/cream, then thaw and stir in cream when reheating. If its already creamy, it still freezes ok but may need whisking or a quick simmer to smooth out.

Q: How do I make it spicier or milder?

A: For more heat use hot Italian sausage and keep the crushed red pepper, add a pinch of cayenne. For milder, use sweet sausage and leave out the red pepper flakes.

Q: Can I use a different pasta or make it gluten free?

A: Yes, any small short pasta like elbow, shells, or orzo works. For gluten free use GF ditalini or another GF small pasta and watch cooking time since it can get soft faster.

Creamy Italian Sausage Ditalini Soup With Parmesan Recipe Substitutions and Variations

Italian sausage: swap with ground pork for the same richness, or ground turkey or chicken to cut fat but add 1 tbsp olive oil and a pinch of fennel seeds or smoked paprika for more flavor, or use plant based sausage for a vegetarian option.
Half and half: use 1 cup whole milk with 1 tbsp cornstarch whisked in to mimic creaminess, or 1 cup full fat coconut milk for dairy free, or 1/2 cup Greek yogurt plus 1/2 cup milk stirred in off the heat so it wont split.
Ditalini pasta: small shells, elbow macaroni or orzo work well too, just watch cooking time since smaller shapes can get soft faster.
Parmesan cheese: Pecorino Romano gives a sharper salty punch, Asiago or Grana Padano are close matches, or use 3 to 4 tbsp nutritional yeast for a dairy free cheesy note.

Pro Tips

– Brown the sausage good on fairly high heat so you get little browned bits, they add big flavor. Dont over-drain the fat though, leave a tablespoon or so to cook the veggies in for extra depth, or spoon some back in at the end if it tastes flat.

– Cook the onion, carrots and celery until they’re soft and slightly sweet before you add garlic, garlic burns fast. Salt the veggies early to help them sweat and release flavor, and add the garlic only in the last minute so it doesnt go bitter.

– Pasta timing matters. Cook the ditalini in the simmering broth but check a minute or two early so it stays just al dente, it will soak up liquid later and during storage. Save a cup of hot broth before you finish cooking so you can loosen the soup later instead of using cold water.

– Add cream and cheese off the heat or on the lowest burner and stir gently, Parmesan can seize and get grainy if it hits high heat. Grate the cheese fresh and add it gradually, and if it looks clumpy whisk in a little warm broth or a tiny knob of butter to smooth it out.

– Taste before you salt, Parmesan brings a lot of salt so you may not need much. Finish with fresh parsley or basil for brightness, and when reheating leftovers warm slowly and add a splash of broth so it doesnt turn gummy.

Creamy Italian Sausage Ditalini Soup With Parmesan Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected my Italian Sausage Soup with creamy Parmesan, ditalini, and one unexpected ingredient that will make you curious to read on.

Servings

servings

Calories

730

kcal

Equipment: 1. Large heavy‑bottomed pot or Dutch oven (5 to 6 quart) for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula to break up sausage and stir
3. Slotted spoon or regular spoon to skim or remove excess fat if needed
4. Chef’s knife for chopping onion, carrots, celery and herbs
5. Cutting board
6. Measuring cups and spoons for broth, pasta, cream and spices
7. Can opener for the diced tomatoes
8. Box grater or microplane for freshly grated Parmesan
9. Ladle and a small whisk (whisk fixes any grainy cheese and the ladle helps serve)

Ingredients

1 lb (450 g) Italian sausage, sweet or hot, casings removed
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes optional
1 bay leaf
4 cups (1 L) low sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 cup (240 ml) half and half or 1/2 cup heavy cream plus 1/2 cup milk
1 cup (about 100 g) ditalini pasta
1 cup (90 g) freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley or basil for garnish

Directions

Heat 1 tbsp olive oil in a large pot over medium heat, add 1 lb Italian sausage (casings removed) and brown, breaking it up with a spoon until no longer pink; drain some fat if the pan gets too greasy.
Push the sausage to the side, add the diced onion, 2 diced carrots and 2 diced celery stalks to the pot and cook until softened, about 5-7 minutes. Stir in 3 minced garlic cloves for the last minute.
Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp crushed red pepper flakes if using, and 1 bay leaf; cook 30 seconds to wake up the spices.
Pour in 4 cups low sodium chicken broth and 1 (1
5 oz) can diced tomatoes with their juices, scrape any browned bits from bottom, bring to a simmer.
Add 1 cup ditalini pasta to the simmering soup, cook until just al dente according to package directions, about 8-10 minutes. Taste the pasta so it doesnt get mushy.
Before adding the dairy, remove the pot from the heat or turn it very low. Stir in 1 cup half and half (or 1/2 cup heavy cream plus 1/2 cup milk) and about 1 cup freshly grated Parmesan, stirring until melted and smooth; if the soup seems too thick add a splash of reserved broth or water to loosen.
Season with salt and freshly ground black pepper to taste, remember Parmesan is salty so taste before over-salting. Remove and discard the bay leaf.
If the cheese clumps or looks grainy, a quick whisk off the heat with a little warm broth will fix it. For extra silkiness stir in a small knob of butter if you want.
Serve hot topped with extra grated Parmesan and 2 tbsp chopped fresh parsley or basil. Leftovers thicken as they sit, just add a splash of broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.