Creamy Parmesan Italian Sausage Ditalini Soup
A cozy, creamy soup featuring ditalini pasta, Italian sausage, and a rich Parmesan finish, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Italian sausage (sweet or hot; remove casings if using links)
- 1 cup ditalini pasta
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream Swap for half-and-half for a lighter finish.
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor) Freshly grated blends better than pre-grated.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste Season lightly; adjust at the end.
- Fresh parsley, chopped, for garnish For serving.
Instructions
Preparation
- Heat a large pot over medium. Crumble the Italian sausage into the pot and cook until browned and cooked through, about 6–8 minutes. If there’s a lot of fat, drain most of it—leave a tablespoon or two for flavor. Remove sausage to a plate.
- In the same pot, add the chopped onion. Sauté until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Pour in the chicken broth and bring to a boil. Scrape up any browned bits from the bottom of the pot—they add flavor.
Cooking
- Add the ditalini and cook, uncovered, until al dente according to package directions (usually 7–10 minutes). Stir occasionally to prevent sticking.
- Reduce heat to low. Return the cooked sausage to the pot. Stir in the heavy cream and then gradually add the grated Parmesan, stirring until melted and combined. Heat gently—do not boil hard after adding cream and cheese to prevent separation.
- Season with Italian seasoning, and then taste for salt and pepper. Adjust accordingly.
- Simmer on low for 2–3 minutes to meld flavors. Serve hot with a sprinkle of fresh parsley.
Notes
Serve this soup with crusty bread or garlic toast for dipping. It also pairs nicely with a simple green salad with lemon vinaigrette. For a heartier bowl, top with extra browned sausage or a drizzle of good olive oil.