Creamy Parmesan Italian Sausage Ditalini Soup
This Creamy Parmesan Italian Sausage Ditalini Soup is a heartwarming embrace in a bowl—an homage to rustic Italian kitchens where comfort and flavor reign supreme. Inspired by the classic flavors of central Italy and given a modern, creamy twist, this soup blends savory sausage, tender ditalini pasta, fragrant herbs, and nutty Parmesan into a luscious, soul-satisfying experience.
Equipment
Dutch oven or large heavy-bottomed pot
Wooden spoon or spatula
Ladle
Chef’s Knife
Cutting Board
Measuring cups and spoons
Ingredients
1 pound Italian sausage - preferably sweet or mild, casings removed
1 medium yellow onion - diced
3 cloves garlic - minced
2 tablespoons olive oil - extra virgin
1 teaspoon dried oregano- ½ teaspoon crushed red pepper flakes - adjust to taste
5 cups chicken stock (chicken broth or chicken bouillon) - low-sodium- 1 can diced tomatoes - fire-roasted, 14.5 oz can
- 1 cup ditalini pasta - uncooked
1.5 cups heavy cream
1 cup Parmesan cheese - grated, preferably fresh
2 cups baby spinach - lightly packed
1 pinch kosher salt - to taste
1 pinch ground black pepper - freshly cracked, to taste
Instructions
- Heat a Dutch oven over medium heat. Add the Italian sausage and cook for 6–8 minutes, breaking it up with a wooden spoon until browned and cooked through. Drain excess fat if needed.
- Add olive oil, diced onion, and a pinch of salt. Sauté for 5–6 minutes, until onion is translucent and fragrant. Stir in garlic and cook for another 30 seconds.
- Sprinkle in oregano and red pepper flakes. Stir to toast the spices briefly—about 1 minute—until aromatic.
- Pour in chicken broth and fire-roasted tomatoes with juices. Bring to a gentle simmer over medium-high heat.
- Add ditalini pasta and cook uncovered for 10–12 minutes, or until al dente. Stir occasionally to prevent sticking.
- Reduce heat to low. Gently stir in the heavy cream and Parmesan. Simmer for another 5–7 minutes until thickened and creamy.
- Fold in the baby spinach and allow it to wilt for about 2 minutes. Season to taste with salt and black pepper.
- Serve immediately, ladled into warm bowls and garnished with additional Parmesan and crushed red pepper if desired.
Notes
- For a gluten-free version, substitute gluten-free small pasta or rice.
- To make it lighter, use half-and-half instead of heavy cream, though texture may be slightly less rich.
- Make-ahead tip: Cook the sausage and onions and refrigerate up to 3 days in advance. Add to soup base when ready to cook.
Nutrition
Calories: 740kcalCarbohydrates: 34gProtein: 26gFat: 56gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 139mgSodium: 1045mgPotassium: 606mgFiber: 2gSugar: 5gVitamin A: 2286IUVitamin C: 8mgCalcium: 257mgIron: 3mg
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