Description

This Creamy Parmesan Italian Sausage Ditalini Soup is a rich, hearty, and comforting one-pot meal perfect for chilly nights. It features savory Italian sausage, tender ditalini pasta, and a luscious, cheesy broth made with Parmesan and cream. The combination of garlic, onions, and Italian herbs enhances the depth of flavor, while the small ditalini pasta absorbs the creamy, flavorful broth.

This soup is easy to make, ready in about 40 minutes, and perfect for meal prep. Serve it with crusty garlic bread, a fresh salad, or extra Parmesan on top for a restaurant-quality dish at home.

Ingredients

Scale

1 lb Italian sausage, deboned.
1 tbsp olive oil.
1 small onion, chopped.
2 cloves garlic, minced.
1 can (14.5 oz) diced tomatoes.
2 quarts chicken stock.
1/2 cup heavy cream.
1 cup ditalini pasta.
1/2 cup Parmesan cheese.
1/2 tsp each dried basil, oregano.
Salt and pepper to taste.
Fresh parsley for garnish.

Instructions

Step 1: Brown sausage in oil, breaking up while cooking. Remove and set aside.

Step 2: Cook onion and garlic in same pan until fragrant and translucent.

Step 3: Add tomatoes, stock, herbs and return sausage. Simmer gently.

Step 4: Add pasta and cook until al dente per package instructions.

Step 5: Stir in cream and Parmesan until melted. Season and garnish with parsley.

Notes

1. Use Freshly Grated Parmesan for the Best Texture

Pre-grated Parmesan contains anti-caking agents, which can create a grainy texture when melted into the soup. Always grate fresh Parmesan for a smoother, creamier consistency.

2. Cook the Pasta in the Broth for More Flavor

Cooking ditalini directly in the soup instead of separately allows it to soak up all the delicious flavors from the broth. However, if you plan to store leftovers, cook the pasta separately and add it when serving to avoid mushiness.

3. Adjust the Thickness to Your Preference

If the soup is too thick, add a bit more broth or cream to thin it out.
If it’s too thin, let it simmer uncovered for a few extra minutes or stir in more Parmesan to naturally thicken the broth.

4. Balance the Salt Levels

Since both Italian sausage and Parmesan are naturally salty, add extra salt only at the end after tasting the soup.

5. Make it Spicier or Milder

For a spicy kick: Use hot Italian sausage and add red pepper flakes.
For a milder version: Use sweet Italian sausage and reduce the spices.

6. Meal Prep & Freezing Tips

The soup tastes even better the next day as the flavors deepen.
For best storage: Keep the pasta separate if making ahead, and add fresh pasta when reheating.
Freeze without the pasta for up to 3 months and cook fresh ditalini when ready to serve.