Here’s a rich, cozy Creamy Parmesan Italian Sausage Ditalini Soup—hearty, comforting, and perfect for chilly nights.
🥣 Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 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 cup heavy cream
- ¾ cup ditalini pasta
- ½ cup freshly grated Parmesan cheese
- Salt & black pepper, to taste
Optional add-ins
- 2 cups fresh spinach or kale
- ½ cup diced carrots or celery
- Fresh parsley or basil for garnish
Instructions
- Brown the sausage
- In a large pot, cook sausage over medium heat until browned.
- Drain excess grease if needed.
- Sauté aromatics
- Add onion and garlic to the pot.
- Cook 2–3 minutes until softened.
- Stir in Italian seasoning and red pepper flakes.
- Add broth & pasta
- Pour in chicken broth.
- Bring to a boil.
- Add ditalini pasta and cook 8–10 minutes, stirring occasionally.
- Make it creamy
- Reduce heat to low.
- Stir in heavy cream.
- Add Parmesan gradually, stirring until melted and smooth.
- Finish
- Add spinach (if using) and cook until wilted.
- Season with salt and pepper.
- Serve
- Garnish with extra Parmesan and fresh herbs.
Tips & Variations
- Extra creamy: Add 2 oz cream cheese.
- Lighter version: Use half-and-half instead of heavy cream.
- Gluten-free: Swap pasta for gluten-free ditalini.
- Make ahead: Cook pasta separately to prevent thickening.
If you want, I can also give you a Tuscan-style version with sun-dried tomatoes, slow cooker method, or a one-pot freezer-friendly adaptation 🧀🍲
