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Bowl of creamy Parmesan Italian sausage ditalini soup garnished with herbs

Creamy Parmesan Italian Sausage Ditalini Soup

A warm, creamy, and hearty soup featuring Italian sausage, ditalini pasta, and Parmesan cheese, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 lb Italian sausage (mild or spicy)
  • 2 tablespoons olive oil
  • 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)
  • 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)

Method
 

Preparation
  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for 6-8 minutes until browned. Set aside.
  2. In the same pot, add diced onion, carrot, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for another 1-2 minutes.
Cooking
  1. Stir in chicken broth and diced tomatoes. Bring to a simmer and season with Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes.
  2. Add uncooked ditalini pasta and simmer for 10-12 minutes until tender.
  3. Reduce heat to low, stir in heavy cream, and mix until creamy. Add grated Parmesan until melted.
  4. Return cooked sausage to the pot and simmer for another 5 minutes. Adjust seasoning as needed.
  5. Ladle into bowls and garnish with chopped parsley. Serve hot.

Notes

This soup keeps well in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove.