Easy Creamy Parmesan Italian Sausage Ditalini Soup

There’s just something magical about a pot of homemade soup bubbling away on the stove—especially one that fills your kitchen with the savory scent of Italian sausage, garlic, and Parmesan. This Creamy Parmesan Italian Sausage Ditalini Soup is the kind of meal that hits the spot on chilly evenings or when you just need a big bowl of comfort. It’s hearty, creamy, and packed with bold flavor, making it a recipe you’ll want to keep in regular rotation.

Now, I’ll be honest—this is one of those recipes that happened on a whim for me. I had a pack of Italian sausage in the fridge, a half-used box of ditalini from a past pasta salad, and some cream that needed to be used up. I wasn’t expecting much when I tossed everything together, but wow… it turned into something special. And once the Parmesan hit the pot? Game over. Total flavor bomb.

This soup checks all the boxes—it’s satisfying but not too heavy, rich but not overly indulgent. And the best part? It’s super easy to pull together with basic pantry ingredients and a few fresh touches. Whether you’re cooking for your family on a busy weeknight or hosting a laid-back weekend dinner with friends, this one’s sure to impress.

Let’s dive into the first few steps and get that soup going.

Ingredients You’ll Need:

• 1 lb Italian sausage (mild or spicy)

• 1 small yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes (optional, for a kick)

• 6 cups chicken broth

• 1 cup ditalini pasta (uncooked)

• ¾ cup heavy cream

• ¾ cup grated Parmesan cheese

• 2 cups fresh spinach, chopped

• Salt and black pepper, to taste

• Garnishes: extra Parmesan and chopped fresh parsley

Step-by-Step Instructions

Step 1: Brown the Sausage

Start by heating a large pot or Dutch oven over medium heat. Add your Italian sausage and break it up with a wooden spoon as it cooks. You want nice, bite-sized crumbles. Cook until the sausage is fully browned and cooked through. If there’s excess grease in the pot, go ahead and drain some off—you want flavor, not grease overload.

Step 2: Sauté the Veggies

Next, toss in your diced onion, carrots, and celery—the classic trio for building flavor. Sauté everything together for about 5 to 7 minutes, until the veggies start to soften and get golden around the edges. Then, stir in the minced garlic, Italian seasoning, and a pinch of red pepper flakes. Let that cook for another minute until everything is fragrant. Your kitchen will already be smelling amazing by this point.

Step 3: Simmer the Broth

Pour in your chicken broth and stir everything together, scraping up any browned bits from the bottom of the pot (that’s where so much flavor lives). Bring the soup to a simmer and let it cook for about 10 minutes. This gives all the flavors a chance to really meld and deepen.

If the first part of this recipe had your kitchen smelling like a cozy little Italian trattoria, just wait until we bring it all together. In this next part, we’re going to add the pasta, cream, Parmesan, and spinach to finish off our Creamy Parmesan Italian Sausage Ditalini Soup with all the richness and heartiness it deserves.

This is where the soup really transforms into something special. The broth thickens slightly from the starch in the pasta, and once the cream and cheese go in? It’s velvety, savory, and absolutely dreamy. The spinach adds a nice pop of color and a little freshness to balance out the richness.

Let’s get into the next few steps and talk through some pro tips to make this recipe your own.

Step 4: Cook the Pasta

Once your soup has simmered for about 10 minutes and those vegetables are nice and tender, it’s time to stir in the ditalini pasta. This small pasta is perfect for soups because it cooks quickly and holds up well without getting mushy. Let the pasta cook in the simmering broth, usually about 8 to 10 minutes or whatever your package suggests.

A little tip here: stir the soup occasionally while the pasta cooks to make sure it doesn’t stick to the bottom of the pot. And if the broth starts to thicken a little too much, feel free to add an extra splash of chicken broth to keep things soupy.

Step 5: Stir in Cream and Parmesan

Once your pasta is cooked through, reduce the heat to low. Now comes the rich, creamy part. Stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese is completely melted and the soup takes on that silky, creamy texture. It’ll start to look and smell like something straight out of your favorite Italian bistro.

If you’re not using freshly grated Parmesan, I highly recommend it here. The flavor is so much better than the pre-shredded kind and it melts more smoothly into the soup.

Step 6: Add Spinach and Finish Seasoning

Last but not least, add the chopped spinach. It only needs a minute or two to wilt, so toss it in and stir gently until it softens into the soup. Then go ahead and give the soup a taste—adjust with salt and black pepper to your liking. Depending on your sausage and broth, you might not need much salt, but a little fresh cracked pepper goes a long way.

Tips and Variations to Make It Your Own

Here are a few ideas if you want to switch things up or tailor the soup to what you’ve got in the fridge:

• Swap the greens: If spinach isn’t your thing or you just don’t have any on hand, kale or Swiss chard are great alternatives. Just give kale a few extra minutes to soften since it’s a bit heartier.

• Make it lighter: Want to cut back on richness a bit? Try using half-and-half instead of heavy cream. You’ll still get a nice creamy texture, just a little less decadent.

• Add beans for extra heartiness: White beans (like cannellini or navy beans) work beautifully in this soup. Just stir them in with the broth if you want an even heartier bowl.

• Spice it up: If you like a little heat, don’t hold back on the red pepper flakes—or go bold with spicy Italian sausage. It really wakes up the creamy base.

You’ve made it to the best part—the part where you get to sit down with a steaming bowl of Creamy Parmesan Italian Sausage Ditalini Soup and savor every spoonful. But before you dig in, let’s go over some commonly asked questions that might come up while making or customizing this recipe. Whether you’re planning ahead, storing leftovers, or looking to tweak things to fit your tastes, I’ve got you covered.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, absolutely. You can make the soup a day or two in advance and reheat it gently on the stove. Just keep in mind that the pasta will absorb some of the broth as it sits, so you may want to add a splash of chicken broth or water when reheating to loosen it back up.

Can I freeze this soup?

Technically, yes—but it’s best without the pasta if you plan to freeze it. Pasta tends to get a little mushy after freezing and thawing. If you’re making a batch to freeze, cook the soup up to the point right before adding the pasta and cream. Freeze that base, then add fresh pasta and cream when you reheat it later.

What’s a good substitute for ditalini pasta?

If you can’t find ditalini, other small pasta shapes like elbow macaroni, small shells, or orzo will work well. Just adjust the cooking time based on the pasta you use and keep an eye on texture so it doesn’t overcook.

Is there a dairy-free alternative to the cream and Parmesan?

For a dairy-free version, you can try using full-fat coconut milk in place of the cream. For the Parmesan, nutritional yeast or a dairy-free Parmesan substitute can add some of that cheesy flavor. It won’t be quite the same, but it’s a solid alternative if you’re avoiding dairy.

Can I use ground turkey or chicken instead of Italian sausage?

Definitely. While Italian sausage brings a lot of bold flavor, you can absolutely use ground turkey or chicken for a lighter version. Just be sure to season it well, and consider adding extra garlic and Italian seasoning to make up for the missing spices in sausage.

How can I make this soup vegetarian?

To make it vegetarian, skip the sausage and use a plant-based alternative or add white beans for protein. Use vegetable broth instead of chicken broth, and keep the cream and cheese (or sub with dairy-free versions) for that same creamy finish.

How long will leftovers keep?

Leftovers will keep in an airtight container in the fridge for up to 3-4 days. As mentioned earlier, the pasta will soak up some of the broth, so you may want to add a bit more liquid when reheating to restore that soup-like consistency.

Final Thoughts: Why This Soup Deserves a Spot in Your Weekly Rotation

I love a recipe that’s just as comforting as it is simple, and this Creamy Parmesan Italian Sausage Ditalini Soup checks every box. It’s cozy, filling, and full of rich Italian flavor without needing hours on the stove or a long list of ingredients. Whether you’re making it for a weeknight dinner or prepping it ahead for easy lunches, it’s the kind of soup that delivers every single time.

What I really enjoy about this soup is how flexible it is. You can keep it classic, or get creative with different greens, pastas, or proteins depending on what you’ve got in the fridge. Plus, the creamy broth makes it feel like something you’d order at a restaurant—but it comes together in your own kitchen in under an hour.

So if you’re looking for a warm, satisfying meal that’ll please the whole family, this one’s a keeper. Give it a try and let me know what you think. I’d love to hear how you’ve made it your own—drop a comment or share your favorite add-ins. And don’t forget that crusty bread on the side… you’re going to want it.

Until next time, happy cooking and enjoy every comforting bite!

Creamy Parmesan Italian Sausage Ditalini Soup

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This comforting Italian-inspired soup is rich, creamy, and loaded with flavor. Italian sausage adds hearty depth, while the small ditalini pasta soaks up the savory broth. With a blend of fresh vegetables, Parmesan cheese, and a touch of cream, this soup is perfect for cozy evenings or as a satisfying meal any time of year.

• Author: Mark's Recipe

Ingredients

Italian sausage forms the flavorful base of the soup—choose mild or spicy to suit your taste

Onion, carrots, celery, and garlic build aromatic depth

Italian seasoning and red pepper flakes add warmth and a subtle kick

Chicken broth forms the hearty, savory body of the soup

Ditalini pasta adds a satisfying bite and soaks up the delicious broth

Heavy cream and grated Parmesan cheese create a rich, creamy finish

Fresh spinach brings color, freshness, and added nutrition

Garnishes of extra Parmesan and parsley add a final touch of flavor and presentation

Instructions

1️⃣ Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.

2️⃣ Add the diced onion, carrots, and celery to the pot with the sausage. Sauté for 5 to 7 minutes until the vegetables are tender. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant.

3️⃣ Pour in the chicken broth and stir well. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

4️⃣ Add the ditalini pasta to the pot and cook until tender, according to the package instructions, usually 8 to 10 minutes.

5️⃣ Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is fully melted and the soup becomes creamy. Add the chopped spinach and stir until just wilted, about 2 minutes. Taste the soup and adjust the seasoning with salt and black pepper as needed.

6️⃣ Ladle the hot soup into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve immediately, ideally with warm crusty bread or garlic toast for dipping.

Notes

This soup thickens as it sits due to the pasta, so you may want to add a splash of broth when reheating leftovers. For a lighter version, swap the heavy cream with half-and-half or a mix of milk and cream. You can also substitute kale or Swiss chard for the spinach if preferred.