Creamy Parmesan Italian Sausage Ditalini Soup
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.
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
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.
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.
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.
Add the ditalini pasta to the pot and cook until tender, according to the package instructions, usually 8 to 10 minutes.
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.
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.