Thank you so much for being here! I’m genuinely excited to share this comforting and flavor-packed Creamy Parmesan Italian Sausage Ditalini Soup with you today. This hearty soup is everything you want in a cozy meal: creamy, cheesy, just the right amount of spice, and brimming with soul-warming goodness. If you love a one-pot dinner that tastes like it simmered for hours but comes together in under 45 minutes, this one’s for you.
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What Is Creamy Parmesan Italian Sausage Ditalini Soup?
This creamy ditalini soup is an Italian-American comfort classic, combining the savory depth of Italian sausage, the soft bite of tiny ditalini pasta, and a rich, creamy Parmesan broth. A swirl of heavy cream and the addition of chopped spinach adds freshness and body, making every spoonful luxuriously satisfying.
Why You’ll Fall in Love with This Soup
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One Pot Wonder – Minimal cleanup, maximum flavor.
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Ready in Under an Hour – Weeknight dinner lifesaver.
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Customizable Heat Level – Choose mild or spicy sausage to suit your palate.
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Vegetable-Packed – Spinach sneaks in a nutrient boost.
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Crowd Favorite – Ideal for family meals, gatherings, or cozy nights in.
What Does It Taste Like?
Think creamy tomato meets cheesy sausage goodness. The Parmesan deepens the broth with its umami punch, the Italian sausage gives it a bold, meaty flavor, and the spinach adds just enough brightness to keep it from being overly rich. The ditalini pasta is small but mighty—soaks up the flavors beautifully and gives the soup that comforting heartiness we all crave in a homemade meal.
Benefits of This Creamy Soup
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High in Protein from Italian sausage and cheese
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Naturally Gluten-Free-Friendly if you swap the pasta
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Kid-Friendly and adult-approved
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Perfect for Meal Prep – it stores and reheats like a dream
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Rich in Flavor, Light on Effort
Ingredients for Creamy Parmesan Italian Sausage Ditalini Soup
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1 lb Italian sausage (mild or spicy, depending on preference)
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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1 cup heavy cream
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1 can (14.5 oz) diced tomatoes, drained
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1 cup ditalini pasta (or small pasta of choice)
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2 cups fresh spinach, chopped
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½ cup grated Parmesan cheese (plus extra for garnish)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Tools You’ll Need
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Large soup pot or Dutch oven
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Wooden spoon or spatula
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Ladle
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Sharp knife and cutting board
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Cheese grater (for fresh Parmesan – totally worth it!)
Ingredient Swaps and Add-Ons
I promised you versatile, and here’s proof!
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Sausage – Try turkey or chicken sausage for a leaner version.
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Spinach – No spinach? Kale or Swiss chard work great too.
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Pasta – Sub with elbows, mini shells, or orzo—adjust cook time accordingly.
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Broth – Use homemade or low-sodium broth; veggie broth works for a vegetarian twist (just skip the sausage or use plant-based).
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Cream – You can sub half-and-half or a dairy-free alternative like coconut cream, though flavor will vary slightly.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Step 1: Brown the Sausage
In a large pot, heat olive oil over medium heat. Add the sausage, breaking it up into crumbles as it cooks. Once browned, remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the diced onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
Step 3: Simmer the Broth
Pour in chicken broth, then stir in the diced tomatoes and cooked sausage. Bring to a simmer.
Step 4: Add the Pasta
Add the ditalini and cook based on package instructions—usually about 8–10 minutes—until al dente.
Step 5: Creamy Finish
Stir in heavy cream, Parmesan, and chopped spinach. Let simmer 2–3 more minutes until spinach wilts and everything is creamy.
Step 6: Season and Serve
Taste, season with salt and black pepper as needed. Ladle into bowls and garnish with extra Parmesan and parsley.
What to Serve with This Soup
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Crusty Bread – Think warm baguette or a rustic sourdough.
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Garlic Bread – For garlic lovers, it’s a match made in heaven.
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Simple Side Salad – A lightly dressed arugula or Caesar salad is perfect.
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Toasted Sandwich – Grilled cheese or a Caprese melt would be amazing.
Tips for Making the Best Creamy Sausage Ditalini Soup
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Drain tomatoes well to avoid a watery broth.
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Don’t overcook the pasta—it will continue softening as it sits.
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Use freshly grated Parmesan if you can; it melts better and has better flavor than the pre-shredded stuff.
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Simmer gently after adding cream—avoid a hard boil to keep the dairy from curdling.
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Add spinach last so it stays bright and fresh.
Storing and Reheating
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Refrigerator: Store in an airtight container up to 3 days.
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Freezer: Best without the pasta (freeze the broth and add fresh pasta when reheating).
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Reheating: Gently warm on stovetop over low heat. Add a splash of broth or water if too thick.
Frequently Asked Questions
Can I Make This Soup in Advance?
Yes, you can! This soup is a great make-ahead option. For best texture, cook the pasta separately and stir it in when reheating. That way, it won’t soak up too much liquid or become overly soft.
Is This Soup Too Spicy for Kids?
Not at all—unless you want it to be! Just use mild Italian sausage for a kid-friendly version. If you love a little heat, spicy sausage brings a delicious kick.
Can I Use Frozen Spinach Instead of Fresh?
Absolutely. Frozen spinach works just fine—just make sure to thaw it and squeeze out any excess moisture before adding it to the soup.
Is There a Dairy-Free Option?
Yes! Swap the heavy cream for coconut cream or a plant-based alternative. Skip the Parmesan and stir in nutritional yeast for that savory “cheesy” flavor.
Can I Freeze This Soup?
You can, but with one tip: freeze the soup without the pasta. Pasta tends to get mushy when frozen. Freeze the broth and sausage mixture, then add freshly cooked pasta when reheating.
What’s the Best Pasta Substitute for Ditalini?
Can’t find ditalini? Try orzo, elbow macaroni, or mini shells. Just adjust the cooking time based on the pasta’s size and instructions on the package.
How Do I Make This Soup Vegetarian?
Swap the Italian sausage for a plant-based sausage or sautéed mushrooms, and use vegetable broth instead of chicken broth. Still delicious and hearty!
Can I Make This in a Slow Cooker?
Yes! Brown the sausage and sauté the onions/garlic first, then transfer everything except the cream, spinach, and Parmesan into your slow cooker. Cook on low for 6–7 hours. Stir in the cream, cheese, and spinach during the last 30 minutes.
What Bread Pairs Well with This Soup?
Crusty Italian bread, garlic knots, or even grilled cheese sandwiches are perfect for dipping and soaking up the creamy broth. Yum!
Wrap-Up: Why You’ll Want to Make This Again and Again
This Creamy Parmesan Italian Sausage Ditalini Soup is pure comfort in a bowl. It’s hearty without being heavy, indulgent yet balanced, and loaded with flavor in every bite. Whether you’re serving a crowd or just want to cozy up with a bowl on a chilly evening, this recipe is going to become a staple in your kitchen.
If you’re loving the flavors in this dish, here are more recipes you might enjoy:
Nutritional Information (Per Serving – Approximate)
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Calories: 450 kcal
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Protein: 25 g
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Fat: 35 g
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Saturated Fat: 15 g
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Carbohydrates: 25 g
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Dietary Fiber: 2 g
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Sugars: 3 g
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Cholesterol: 80 mg
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Sodium: 900 mg
Creamy Parmesan Italian Sausage Ditalini Soup
- Total Time: 40
- Yield: 6 servings
Description
This Creamy Parmesan Italian Sausage Ditalini Soup is cozy, hearty, and ready in about 40 minutes. Savory Italian sausage simmers with onions, carrots, celery, garlic, and herbs in a rich chicken broth. Ditalini pasta adds tender bite while heavy cream and freshly grated Parmesan melt in for a velvety, restaurant-quality finish. A handful of spinach keeps it bright and balanced, and a squeeze of lemon wakes up all the flavors. It is a one-pot weeknight winner that tastes even better the next day.
Ingredients
• 1 tablespoon olive oil (optional, as needed)
• 1 pound Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon fennel seeds, lightly crushed (optional)
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 cup ditalini pasta, uncooked
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 2 cups loosely packed baby spinach, chopped
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add olive oil if needed, then add the sausage. Cook, breaking it into small crumbles, until browned and cooked through, 5 to 7 minutes. Spoon off excess fat if desired.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, 4 to 5 minutes.
3. Stir in garlic, Italian seasoning, red pepper flakes, and fennel seeds. Cook until fragrant, about 30 seconds.
4. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce to a lively simmer.
5. Stir in the uncooked ditalini. Simmer uncovered, stirring occasionally, until al dente, 8 to 10 minutes.
6. Reduce heat to low. Stir in heavy cream and Parmesan until smooth and creamy.
7. Fold in chopped spinach and simmer just until wilted, 1 to 2 minutes.
8. Remove and discard bay leaf. Stir in lemon juice. Taste and season with salt and black pepper.
9. If the soup thickens, splash in a bit more broth or warm water to reach desired consistency.
10. Ladle into bowls and garnish with parsley and extra Parmesan. Serve hot.
Notes
– For a lighter soup, swap half-and-half for heavy cream and use turkey sausage.
– Cook pasta separately if you plan leftovers; combine when serving to keep it from over-softening.
– Gluten-free: use your favorite small gluten-free pasta and confirm sausage is gluten-free.
– Add-ins: peas, cannellini beans, or sautéed mushrooms work well.
– Storage: refrigerate up to 4 days. The soup thickens in the fridge; thin with broth when reheating.
– Cheese matters: use freshly grated Parmesan so it melts smoothly without clumping.
– Heat level: choose hot sausage and increase red pepper flakes for a spicier kick.
- Prep Time: 15
- Cook Time: 25
- Method: One-Pot, Stovetop
- Cuisine: Italian-American