Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage, casings removed; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 4 cups chicken broth; 1 cup heavy cream; 1 cup ditalini pasta; 1 cup shredded Parmesan cheese; ½ teaspoon dried basil; ½ teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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I’m sharing a comforting, creamy soup featuring crumbled Italian sausage, tender ditalini, and savory Parmesan—all in a warm, rich broth. It’s a one‑pot meal that brings cozy flavors and hearty satisfaction to your table.

Creamy Parmesan Italian Sausage Ditalini Soup

Why I’ll Love This Recipe

I love how quickly it comes together—just one pot, simple steps, maximum flavor. The savory sausage melds beautifully with creamy broth and cheesy goodness, while tiny ditalini noodles make every spoonful feel balanced and comforting. I appreciate how adaptable it is—I can make it spicier, add greens, or lighten it up—yet it stays indulgent and satisfying every time.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth
1 cup heavy cream
1 cup ditalini pasta
1 cup shredded Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
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Directions

I heat the olive oil in a large pot over medium heat. Then I add the sausage, breaking it apart as it cooks, until it’s browned.
Next, I stir in the diced onion and minced garlic, cooking until the onion becomes translucent, about 4 minutes. pennyspassion.blogspot.com
I add the drained diced tomatoes, chicken broth, basil, and oregano, then bring the mixture to a boil. Facebook+15pennyspassion.blogspot.com+15TikTok+15
Once boiling, I stir in the uncooked ditalini and cook until it’s al dente, about 8–10 minutes. Wikipedia+1
I reduce the heat to medium‑low and stir in the heavy cream and Parmesan, allowing the cheese to melt and thicken the soup. Facebook+15pennyspassion.blogspot.com+15Facebook+15
Finally, I return the cooked sausage to the pot, season with salt and pepper to taste, and stir to combine. I garnish with fresh parsley before serving. pennyspassion.blogspot.com

Servings and timing

This recipe yields about 6 servings. Prep time is around 10 minutes, and cook time is approximately 20 minutes, so I have a delicious, satisfying soup on the table in under 30 minutes. The Recipe Life

Variations

I sometimes add a couple of handfuls of fresh spinach at the end for color and extra nutrition—it wilts beautifully in the warm soup. The Recipe Lifepennyspassion.blogspot.com
For a bit of heat, I stir in ½ teaspoon of red pepper flakes or use hot Italian sausage instead of mild. Facebook+11The Recipe Life+11plumbranchhome.com+11
If I want a lighter version, I halve the pasta or increase broth to maintain a soupier consistency. Spice Up Your Life+1

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The ditalini tends to absorb liquid and thicken the soup over time; when reheating, I add a bit of broth or water to restore its original consistency. Spice Up Your LifeThe Recipe Life

FAQs

What can I substitute if I don’t have ditalini?

I often use small pasta like elbow or shells instead—just be sure to adjust cooking time so they reach al dente.

Can I make this dairy‑free or lighter?

I can swap heavy cream for half‑and‑half or a plant‑based milk, though it won’t be as rich. Nutritional yeast can be a cheesy alternative to Parmesan.

Can I freeze this soup?

I prefer not to freeze it. The pasta tends to become mushy. Instead, I freeze the broth base (without pasta) and cook fresh pasta when I reheat.

How do I prevent the soup from becoming too thick?

I keep extra broth on hand. If it thickens too much—especially after resting—I stir in additional broth or water when reheating.

Can I make this vegetarian?

Yes—I substitute Italian sausage with plant‑based sausage and use vegetable broth. The flavors remain hearty and satisfying.

Conclusion

I share this Creamy Parmesan Italian Sausage Ditalini Soup because it’s one of my go‑to meals when I want comfort without fuss. It’s rich, cheesy, and warming, yet flexible enough to suit my mood—whether I want to lighten it up, add a green boost, or dial up the spice. I can’t wait to make it again for cozy weeknight dinners or when unexpected guests arrive at the door.