Here’s a cozy, rich Creamy Parmesan Italian Sausage Ditalini Soup recipe—comfort food in a bowl with a creamy broth, savory sausage, and tender pasta.
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 450 g (1 lb) Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 3–4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp Italian seasoning
- ½ tsp chili flakes (optional)
- Salt & black pepper, to taste
- 4 cups chicken broth
- 1 cup water (or extra broth for richer flavor)
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1–1½ cups freshly grated Parmesan cheese
- 2 cups spinach (optional, but recommended)
👨🍳 Instructions
- Brown the sausage
- Heat a large pot over medium heat.
- Cook the Italian sausage until browned and crumbled.
- Remove excess grease if needed.
- Build the flavor base
- Add onion, carrots, and celery.
- Sauté 5–7 minutes until softened.
- Stir in garlic, Italian seasoning, and chili flakes for 30 seconds.
- Simmer the soup
- Pour in chicken broth and water.
- Bring to a gentle boil, then simmer 10–15 minutes.
- Cook the pasta
- Add ditalini directly into the soup.
- Cook until al dente (about 8–10 minutes), stirring occasionally.
- Make it creamy
- Lower heat and stir in heavy cream.
- Add spinach and let it wilt.
- Finish with cheese magic
- Stir in grated Parmesan until melted and silky.
- Adjust salt and pepper to taste.
🍽️ Tips & Variations
- Want it thicker? Let it simmer uncovered a bit longer.
- For extra richness, add a small knob of butter at the end.
- Swap ditalini with orzo or small shells if needed.
- Spice lovers can use hot Italian sausage + extra chili flakes.
🧡 Serving Idea
Serve hot with crusty bread or garlic toast for dipping—the creamy broth is the real star here.