Welcome the Flavors of Creamy Parmesan Italian Sausage Ditalini Soup Recipe
There’s something so comforting about a warm bowl of soup, especially when it’s bubbling with savory Italian sausage, tender veggies, and a creamy Parmesan finish. That’s exactly why I love this Creamy Parmesan Italian Sausage Ditalini Soup Recipe—it’s an easy weeknight crowd-pleaser that instantly feels like home. Whether the weather’s chilly or you’re craving something hearty, this soup hits all the right notes. The fragrance of garlic and Italian seasoning filling your kitchen is just the start of the experience. As the flavors simmer together, you’ll see how the golden crisped sausage bits mingle with the tender ditalini pasta and velvety broth. It’s a bowl you’ll want to come back to time and again, perfect for family dinners or when friends come over.🍲
Daisy’s Top Tips
- Flavor Builder: Brown the sausage well to develop those rich, caramelized flavors that form the base of the soup.
- Texture Magic: Don’t overcook the ditalini—al dente pasta holds its shape and adds a nice bite.
- Budget Friendly: Use homemade chicken broth for depth and save on store-bought options.
- Time Saver: Dice your veggies while the sausage cooks to keep things moving fast.
Market Basket & Pantry Picks
- Italian Sausage: Mild or spicy—choose depending on your heat preference. Freshly ground offers the best flavor.
- Olive Oil: Extra virgin adds fruity notes, perfect for sautéing your veggies and sausage.
- Onion, Carrot & Celery: Classic soffritto trio providing the fragrant veggie base.
- Garlic: Fresh cloves are a must for that fragrant, aromatic punch.
- Chicken Broth: Low-sodium to balance seasoning control.
- Diced Tomatoes: With juices to add bright acidity and texture.
- Italian Seasoning: A blend of herbs that deepen the savory character.
- Heavy Cream & Parmesan Cheese: For richness and the signature Parmesan umami.
- Ditalini Pasta: Small, tubular pasta works best here to soak up the luscious broth.
- Fresh Parsley: For garnish and a fresh herbal pop.
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Smart Shopping Ideas
Look for Italian sausage in the refrigerated fresh meat section for the freshest flavor. If spicy’s not your thing, mild Italian sausage delivers that signature taste without heat. When picking veggies, choose firm carrots and celery—avoid limp stalks. If fresh parsley isn’t available, flat-leaf dried parsley works in a pinch, though fresh always wins. For Parmesan, grab a wedge to grate yourself—it melts better than pre-grated powder.
Cook Creamy Parmesan Italian Sausage Ditalini Soup Recipe Step by Step
I love how straightforward this soup is to bring together. The steps build layers of flavor with simple, hearty ingredients, and you don’t need to watch it constantly. Let’s walk through making your own bowl of creamy, cheesy comfort!- Cook the Italian Sausage: Heat olive oil in a large pot over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook 6-8 minutes until nicely browned and cooked through. Remove and set aside.
- Sauté the Vegetables: In the same pot, toss in diced onion, carrot, and celery. Sauté in sausage drippings for 5-7 minutes till veggies soften. Add minced garlic and cook 1-2 more minutes until fragrant—this step fills your kitchen with irresistible aromas.
- Add the Broth and Tomatoes: Pour in chicken broth and diced tomatoes with juices. Stir, then bring to a medium-high simmer. Sprinkle Italian seasoning, salt, and black pepper. Let it simmer 10-15 minutes, letting all those delicious flavors meld and the veggies become tender.
- Cook the Pasta: Stir in uncooked ditalini pasta, reduce heat to medium, and simmer 10-12 minutes until pasta is tender but still has a slight bite. Remember to stir occasionally so nothing sticks or clumps.
- Add the Cream and Parmesan: Lower heat and stir in heavy cream until the soup turns creamy silk. Add grated Parmesan cheese and stir until melted and fully incorporated—your soup thickens beautifully here, getting that velvety texture you want.
- Finish and Serve: Return sausage to pot, stirring it into the creamy soup. Simmer an additional 5 minutes so everything blends and heats through. Taste and adjust seasoning with salt or pepper as needed. Then get ready to enjoy!
Serving the Dish with Flair
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Serve It Up Right
- Perfect Pairings: Serve with a crisp green salad or garlic bread for a complete meal.
- Plating Magic: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan for an inviting look.
- Leftover Love: Store leftovers in an airtight container and reheat gently on the stove, adding a splash of broth or cream if needed.
- Occasion Twist: Spice it up with a dash of red pepper flakes for game day or add roasted garlic for a cozy fall dinner.
Fun Variations with Creamy Parmesan Italian Sausage Ditalini Soup Recipe
- Add a handful of fresh spinach or kale towards the end for an extra green boost.
- Swap out ditalini pasta for small shells or orzo for a different texture.
- Use turkey or chicken sausage for a lighter version without losing the savory bite.
- Stir in a spoonful of sun-dried tomato pesto for a tangy twist.
- Top with crispy fried sage leaves to layer in more herbal notes.
- Make it seafood style by replacing the sausage with bite-size shrimp, adding cream last to avoid overcooking the seafood.
Make-Ahead & Storage Tips
- Refrigerate your soup in an airtight container for up to 3 days—it tastes even better the next day as flavors meld.
- If freezing, omit the cream and Parmesan before freezing; add them fresh when reheating for the best texture.
- To reheat, warm gently on the stovetop to avoid curdling the cream. Add extra broth to loosen if the soup thickens too much.
- The pasta may absorb liquid and swell over time, so if storing, cook pasta separately and add when serving.
Creamy Parmesan Italian Sausage Ditalini Soup Recipe FAQs
- Can I use pre-cooked sausage? Yes! Just chop or crumble it and add it during the last step to warm through without overcooking.
- Can I substitute heavy cream? You can use half-and-half for a lighter option, but heavy cream gives that wonderfully rich, velvety soup.
- What if I don’t have ditalini pasta? No worries—small pasta shapes like elbow macaroni, small shells, or orzo work perfectly as a swap.
- How spicy is this soup? That depends on your sausage choice! Mild Italian sausage keeps it mellow while spicy adds a gentle heat.
- Can I make this in a slow cooker? Certainly! Brown the sausage and sauté veggies first, then combine all ingredients without cream and cheese in the slow cooker. Stir in cream and Parmesan at the end.
Creamy Parmesan Italian Sausage Ditalini Soup Recipe
A rich and comforting Parmesan Italian Sausage Ditalini Soup featuring savory Italian sausage, tender ditalini pasta, fresh vegetables, and a creamy Parmesan-infused broth. Perfect for a hearty meal that combines robust flavors and smooth textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Parmesan Italian Sausage Ditalini Soup:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low-sodium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups ditalini pasta (uncooked)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Italian Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (either mild or spicy, depending on your preference) to the pot, breaking it up with a wooden spoon as it cooks. Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Once cooked, remove the sausage from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrot, and celery. Sauté the vegetables in the remaining sausage drippings for about 5-7 minutes, or until they begin to soften. Stir occasionally to avoid burning. Once the vegetables have softened, add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Broth and Tomatoes: Add the chicken broth and diced tomatoes (with their juices) to the pot. Stir to combine. Bring the mixture to a simmer over medium-high heat. Once simmering, add the Italian seasoning, salt, and black pepper. Stir again to incorporate the seasonings. Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Cook the Pasta: Add the uncooked ditalini pasta to the pot, stirring to ensure the pasta is evenly distributed in the broth. Reduce the heat to medium and continue to simmer for another 10-12 minutes, or until the pasta is tender and fully cooked. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add the Cream and Parmesan: Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Mix well until the soup becomes creamy and smooth. Next, add the grated Parmesan cheese and stir until the cheese is fully melted and incorporated into the soup. The cheese will thicken the soup and add a velvety richness.
- Finish and Serve: Return the cooked Italian sausage to the pot, stirring to incorporate it into the soup. Let the soup simmer for an additional 5 minutes to heat everything through. Taste the soup and adjust the seasoning with more salt, pepper, or Italian seasoning if needed. Garnish with fresh parsley before serving.
Notes
- You can use mild or spicy Italian sausage based on your taste preference.
- Low-sodium chicken broth allows you to control the salt level better.
- If you prefer a thicker soup, reduce the broth by 1 cup or simmer uncovered for a few extra minutes.
- Fresh parsley adds a nice fresh touch as a garnish but can be omitted if unavailable.
- The soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
