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Creamy Parmesan Italian Sausage Ditalini Soup

This creamy soup combines Italian sausage, ditalini pasta, vegetables, and Parmesan, offering a warm, filling comfort meal perfect for weeknights or casual dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage (mild or spicy, depending on preference) Choose according to preference for spice.
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth (preferably low-sodium) Using low-sodium helps control salt.
  • 1 can (14.5 oz) diced tomatoes, undrained Any diced tomatoes work.
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper Adjust according to taste.
  • 1 cup heavy cream Add off heat to avoid curdling.
  • 1 cup grated Parmesan cheese Freshly grated is preferred.
  • 1 ½ cups ditalini pasta (uncooked) Small pasta can be used as alternatives.
  • to taste Fresh parsley, chopped (for garnish) For serving.

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the sausage and break it up with a wooden spoon, cooking for 6–8 minutes until browned. Remove sausage and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Turn heat to low, stir in heavy cream, and then add grated Parmesan. Stir until cheese melts and soup becomes creamy.
  7. Return the sausage to the pot and heat for 5 more minutes. Taste and adjust salt or pepper. Garnish with parsley and serve hot.

Notes

Store cooled soup in a sealed container in the fridge for up to 3 days. Reheat on the stove, adding broth or water if it's too thick. For long-term storage, freeze without the cream, adding fresh cream upon reheating.