There’s something magical about a steaming bowl of creamy parmesan Italian sausage Ditalini soup on a chilly evening. The rich, velvety broth, tender pasta, and savoury Sausage create a symphony of flavours that dance on your palate and warm you from the inside out.
Have you ever craved a bowl of soup that’s hearty enough to be a meal but still has that comforting, soul-warming quality? Look no further than this incredible creamy Italian soup featuring the perfect combination of Italian Sausage and tiny ditalini pasta.
The balance of flavours and textures makes this creamy parmesan Italian sausage ditalini soup unique. The tiny ditalini pasta soaks up the rich broth while maintaining its perfect bite, the Italian Sausage adds depth and heartiness, and the creamy parmesan finish elevates this from a simple soup to a restaurant-quality dish you can make at home.
Understanding the Recipe
What is Ditalini Soup?
Ditalini soup is a classic Italian comfort food featuring small tube-shaped pasta called “ditalini,” which translates to “little thimbles” in Italian. These tiny pasta shapes are perfect for soups as they cook quickly and hold their shape well. Traditional ditalini pasta recipes often include beans, vegetables, and sometimes meat in a tomato or broth base.
Why Italian Sausage?
Italian Sausage is the star protein in this creamy parmesan Italian sausage ditalini soup. I prefer sweet Italian Sausage for its perfect balance of herbs and spices, though you could use hot Italian Sausage if you like some heat. The fat content in the Sausage adds richness to the broth, while the seasonings—typically fennel, garlic, and various herbs—infuse the entire pot with incredible flavour without requiring additional spices.
The Creamy Parmesan Magic
The creamy element of this soup comes from a combination of heavy cream and freshly grated Parmigiano-Reggiano cheese. Using authentic Parmigiano-Reggiano rather than pre-grated parmesan makes a significant difference in flavour and texture. The cheese melts beautifully into the broth, creating a silky consistency while adding that unmistakable nutty, umami depth that only real parmesan can provide.
Ingredients List
For the Creamy Parmesan Italian Sausage Ditalini Soup:
- 1 pound sweet Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 large onion, finely diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 6 cups chicken broth (preferably low-sodium)
- 1 cup ditalini pasta (uncooked)
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Notes:
- Italian Sausage: Johnsonville or Premio sweet Italian Sausage has the best flavour. If you prefer less fat, turkey or Italian Sausage works well, too.
- Ditalini Pasta: De Cecco or Barilla brands offer excellent quality ditalini pasta. If you can’t find ditalini, substitute with small elbow macaroni, orzo, or any other small pasta shape.
- Parmesan Cheese: Splurge on real Parmigiano-Reggiano for this recipe—it makes a noticeable difference. Look for cheese with “Parmigiano-Reggiano” stamped on the rind.
- Dietary Considerations: For gluten-free options, use a gluten-free small pasta shape. Substitute half-and-half for heavy cream for a lighter version, though the soup won’t be as rich.
Step-by-Step Instructions
1. Brown the Italian Sausage
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the Italian Sausage, breaking it up with a wooden spoon.
- Cook for 5-7 minutes until browned and no longer pink. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot.
2. Sauté the Vegetables
- Add the diced onion, carrots, and celery to the pot.
- Sauté for 5-6 minutes until the vegetables begin to soften.
- Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
3. Build the Base
- Stir in the tomato paste and cook for 1 minute.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
- Return the cooked Sausage to the pot and bring the mixture to a boil.
- Reduce heat to maintain a simmer and cook for 10 minutes to allow the flavours to meld.
4. Cook the Pasta
- Add the ditalini pasta to the simmering soup.
- Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
- Tip: Don’t overcook the pasta, as it will continue to soften in the hot broth.
5. Add the Creamy Finish
- Reduce heat to low and stir in the heavy cream.
- Gradually add the grated Parmigiano-Reggiano, stirring continuously to ensure it melts smoothly.
- Add the chopped spinach and stir until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
6. Serve
- Ladle the hot creamy parmesan Italian sausage ditalini soup into bowls.
- Garnish with additional grated Parmigiano-Reggiano and fresh parsley.
- Serve immediately with crusty bread for dipping.
Variations & Substitutions
Dietary Variations
Gluten-Free Version
- Replace regular ditalini pasta with gluten-free small pasta shapes like Jovial or Tinkyada brands.
- Ensure your broth and Sausage are certified gluten-free, as some brands may contain hidden gluten.
Dairy-Free Alternative
- Substitute coconut cream for heavy cream. The coconut flavour is subtle when mixed with savoury elements.
- Use nutritional yeast (about 3-4 tablespoons) instead of parmesan cheese for a similar umami flavour.
- Add 1 tablespoon of white miso paste for extra depth.
Lower Sodium Option
- Use low-sodium or no-salt-added chicken broth.
- Reduce the added parmesan and finish with a squeeze of lemon juice to brighten the flavours.
- Use fresh herbs to enhance flavour without additional salt.
Flavor Variations
Spicy Version
- Use hot Italian Sausage instead of sweet.
- Add a teaspoon of red pepper flakes.
- Incorporate 1 finely diced jalapeño with the vegetables.
Vegetarian Adaptation
- Replace Italian Sausage with 2 cups of sliced mushrooms (portobello or cremini work well).
- Use vegetable broth instead of chicken broth.
- Add 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce for umami depth.
- Consider adding a can of rinsed white beans for protein.
Extra Vegetables
- Kale works beautifully as a substitute for spinach.
- Add 1 cup of diced zucchini in the last 5 minutes of cooking.
- Throw in a cup of frozen peas before serving for colour and sweetness.
- Roasted red peppers add a sweet smokiness that complements the creamy broth.
Equipment Variations
Instant Pot Instructions
- Set Instant Pot to SAUTÉ mode and brown the Sausage with olive oil.
- Remove Sausage, then sauté vegetables, garlic, and spices.
- Return sausage, add tomato paste and broth, then seal and cook on HIGH pressure for 5 minutes.
- Quick-release pressure, set to SAUTÉ mode, add pasta, and cook until al dente (about 5-7 minutes).
- Stir in cream, cheese, and spinach as directed above.
Slow Cooker Method
- Brown sausage and sauté vegetables on the stovetop, then transfer to slow cooker.
- Add broth and tomato paste, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- During the last 30 minutes, add the pasta.
- In the previous 10 minutes, stir in cream, cheese, and spinach.
Serving Suggestions & Pairings
This creamy parmesan Italian sausage ditalini soup recipe serves 6-8 people, making it perfect for family dinners or meal prep.
Beautiful Garnishes
- Fresh grated Parmigiano-Reggiano cheese
- Fresh chopped parsley or basil
- A drizzle of high-quality extra virgin olive oil
- Homemade croutons for crunch
- A twist of freshly ground black pepper
Perfect Side Dishes
- Crusty Italian bread or garlic bread for dipping
- A simple arugula salad with lemon vinaigrette
- Caprese skewers (mozzarella, tomato, and basil)
- Roasted garlic bruschetta
Wine Pairings
This creamy Italian soup pairs beautifully with medium-bodied white wines like Pinot Grigio or Vermentino. For red wine lovers, a light Chianti or Sangiovese complements the Sausage without overwhelming the creamy elements.
Storage & Reheating
Storage Instructions
- Refrigeration: Store cooled soup in airtight containers in the refrigerator for 3-4 days.
- Important Note: The pasta will continue to absorb liquid as it sits. If you plan to make this soup beforehand, consider cooking and storing the pasta separately.
Freezing Instructions
- Freeze in airtight containers or heavy-duty freezer bags for 2-3 months.
- For best results, freeze without the pasta and cream. Add these components when reheating.
- Leave about an inch of space at the top of the containers, as the soup will expand when frozen.
Reheating Instructions
- Stovetop: Thaw overnight in the refrigerator if frozen. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as the pasta will have absorbed some liquid.
- Microwave: Heat in a microwave-safe container at 50% power in 1-minute intervals, stirring between each until heated.
Nutritional Information
Per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Total Fat | 28g |
| Saturated Fat | 14g |
| Cholesterol | 85mg |
| Sodium | 890mg |
| Carbohydrates | 25g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 18g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.
Frequently Asked Questions
Yes, but freeze the soup without the pasta and cream for best results. Add these when reheating for the best texture. If freezing the complete soup, be aware the pasta may become softer upon thawing and reheating.
If you’re not serving the soup immediately, cook the pasta separately and add it to individual portions when serving. Alternatively, slightly undercook the pasta (by 1-2 minutes) if you anticipate having leftovers.
Absolutely! The flavor improves after a day in the refrigerator. Cook the soup without the pasta, cream, cheese, and spinach. When ready to serve, add pasta to a simmer and finish with the remaining ingredients.
Any small pasta shape works well: orzo, small shells, acini di pepe, or even broken spaghetti. Cooking times may vary slightly depending on the shape of the pasta.
The base soup is gluten-free, but traditional ditalini pasta contains gluten. Use certified gluten-free pasta for a completely gluten-free version.
Yes, but the soup won’t be as rich. If using milk, whisk 1 tablespoon of cornstarch into cold milk before adding to help thicken the soup. Half-and-half is a good middle-ground option.
Use turkey Italian sausage, half-and-half instead of heavy cream, and increase the vegetables. You can also use whole-grain pasta for added fiber.
Absolutely! Cannellini or great northern beans make an excellent addition. Add a rinsed and drained 15oz can with the broth.
A Bowl of Comfort to Remember
This creamy parmesan Italian sausage ditalini soup is more than just a recipe—it’s a hug in a bowl. The combination of tiny pasta shapes swimming in a rich, creamy broth alongside savory Italian sausage creates a meal that satisfies and comforts in equal measure.
What I love most about this ditalini pasta recipe is its versatility. Make it as written for a decadent treat, or adapt it to suit your dietary needs without sacrificing flavor. Whether serving it for a family dinner, meal prepping for the week ahead, or impressing guests at a casual gathering, this soup delivers every time.
I’d love to hear how this creamy Italian soup turned out for you! Did you try any of the variations? Share your experience in the comments below, and don’t forget to rate the recipe if you enjoyed it.
Happy cooking!
Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 tablespoon olive oil
- 1 large onion finely diced (about 1 cup)
- 3 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about ½ cup)
- 4 garlic cloves minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 6 cups chicken broth preferably low-sodium
- 1 cup ditalini pasta uncooked
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- 2 cups fresh spinach roughly chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot.
- Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute. Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Return the cooked sausage to the pot and bring the mixture to a boil. Reduce heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
- Add the ditalini pasta to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
- Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmigiano-Reggiano, stirring continuously to ensure it melts smoothly. Add the chopped spinach and stir until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Remove from heat and let rest for 10 minutes to allow flavors to fully develop. Ladle into bowls, garnish with additional grated cheese and fresh parsley, and serve hot with crusty bread.
Notes
- For a gluten-free version, substitute with your favorite gluten-free small pasta.
- The soup thickens as it stands. If preparing ahead, you may need to add extra broth when reheating.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- The pasta will continue to absorb liquid as it sits. For meal prep, consider cooking pasta separately and adding it to individual portions when serving.