Ohhh this one is comfort in a bowl 🤍 Rich, cozy, and packed with flavor.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients (Serves 4–6)
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional but recommended)
- 1 cup ditalini pasta
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1–2 cups spinach or kale, chopped
- Salt & black pepper, to taste
Instructions
- Brown the sausage
- In a large pot over medium heat, cook sausage until browned, breaking it up.
- Remove excess grease if needed.
- Sauté aromatics
- Add onion and garlic to the pot.
- Cook 3–4 minutes until softened.
- Stir in Italian seasoning and red pepper flakes.
- Build the soup
- Pour in chicken broth and diced tomatoes.
- Bring to a gentle boil.
- Cook pasta
- Add ditalini and cook until al dente (about 8–10 minutes), stirring occasionally.
- Make it creamy
- Reduce heat to low.
- Stir in heavy cream and Parmesan until melted and smooth.
- Add greens & finish
- Stir in spinach or kale until wilted.
- Season with salt and pepper to taste.
Tips
- Grate Parmesan fresh—pre-shredded doesn’t melt as smoothly.
- For extra richness, add a tablespoon of butter at the end.
- Want thicker soup? Simmer a few extra minutes or add more Parmesan.
Variations
- Crockpot version: Cook sausage first, then add everything except cream, cheese, and pasta. Add those in the last 30 minutes.
- Lighter version: Use half-and-half instead of cream.
- Low-carb: Skip pasta and add cauliflower.
Serve with crusty bread or garlic knots and try not to go back for thirds (no promises 😌).
Want a Tuscan-style version with white beans or a spicy version next?
