introduction
This creamy soup mixes Italian sausage, ditalini pasta, vegetables, and Parmesan. It feels warm and filling. If you like similar comfort soups, see the Creamy Parmesan Italian Sausage Soup on Lillian Recipes for another take.
why make this recipe
You make this soup when you want a quick, warm meal that feeds a few people. It uses simple ingredients. It cooks in one pot and gives creamy, savory flavor. It is good for weeknights or a simple dinner for guests.
how to make Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Brown sausage first, cook vegetables next, add broth and tomatoes, then pasta, cream, and cheese. Stir and simmer at each step so flavors blend. For a similar creamy method, you can compare with the creamy white lasagna soup to see how cream and cheese make soups rich.
Ingredients :
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Directions :
- Cook the Italian Sausage. In a large pot or Dutch oven, heat the olive oil over medium-high. Add the sausage and break it up with a wooden spoon. Cook 6–8 minutes until browned. Remove sausage and set aside.
- Sauté the Vegetables. In the same pot, add onion, carrot, and celery. Cook 5–7 minutes until soft. Stir in garlic and cook 1–2 minutes until fragrant.
- Add the Broth and Tomatoes. Pour in chicken broth and the diced tomatoes with juice. Bring to a simmer. Add Italian seasoning, salt, and pepper. Simmer 10–15 minutes.
- Cook the Pasta. Add uncooked ditalini and stir. Reduce heat to medium and simmer 10–12 minutes until pasta is tender. Stir so pasta does not stick.
- Add the Cream and Parmesan. Turn heat to low. Stir in heavy cream, then add grated Parmesan. Stir until cheese melts and soup becomes creamy.
- Finish and Serve. Return sausage to the pot and heat 5 more minutes. Taste and adjust salt or pepper. Garnish with parsley and serve hot.
how to serve Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Ladle the soup into bowls. Add parsley on top. Serve with crusty bread or a simple green salad. You can also add extra Parmesan at the table.
how to store Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Let the soup cool to room temperature. Put it in a sealed container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stir often. The pasta will soak up liquid over time; add a splash of broth or water when reheating. For longer storage, freeze without the cream for best texture, then add fresh cream when you reheat.
tips to make Creamy Parmesan Italian Sausage Ditalini Soup Recipe
- Use low-sodium broth so you can control salt.
- Brown the sausage well for more flavor.
- Add cream off heat to avoid curdling; warm it gently.
- If the soup is too thick after cooling, thin it with a little hot broth.
- For a complete meal idea, serve this soup with baked chicken parmesan for a hearty dinner.
variation (if any)
- Make it spicy: use hot Italian sausage or add red pepper flakes.
- Make it lighter: use half-and-half instead of heavy cream.
- Add greens: stir in baby spinach at the end until wilted.
- Make it vegetarian: skip the sausage and add cooked cannellini beans for protein.
FAQs
Q: Can I use other pasta instead of ditalini?
A: Yes. Small pasta like elbow or small shells work well. Adjust cooking time as needed.
Q: Can I make this soup ahead?
A: You can cook it a day ahead. Keep pasta and soup together, but expect the pasta to soak up liquid. Reheat with extra broth.
Q: Can I use pre-shredded Parmesan?
A: Yes, but freshly grated melts smoother and gives better flavor.
Q: How can I make it less creamy?
A: Reduce the cream to 1/2 cup or use milk instead. The soup will be lighter.
Q: Is canned tomatoes with basil okay?
A: Yes. Use any diced tomatoes you like. Drain more if you want a thicker soup.
Conclusion
This recipe gives a warm, creamy soup that is easy and filling. For more ideas and a similar version, check the original inspiration at Creamy Parmesan Italian Sausage Soup – Chelsea’s Messy Apron. You can also read another version with tips for colder weather at There’s ‘snow’ excuse for waiting to try this great soup.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the sausage and break it up with a wooden spoon, cooking for 6–8 minutes until browned. Remove sausage and set aside.
- In the same pot, add the onion, carrot, and celery. Cook for 5–7 minutes until soft, then stir in the garlic and cook for 1–2 minutes until fragrant.
- Pour in the chicken broth and the diced tomatoes with juice. Bring to a simmer and add the Italian seasoning, salt, and pepper. Simmer for 10–15 minutes.
- Add the uncooked ditalini and stir. Reduce heat to medium and simmer for 10–12 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Turn heat to low, stir in heavy cream, and then add grated Parmesan. Stir until cheese melts and soup becomes creamy.
- Return the sausage to the pot and heat for 5 more minutes. Taste and adjust salt or pepper. Garnish with parsley and serve hot.
