Creamy Parmesan Italian Sausage Ditalini Soup

There’s nothing quite like a comforting bowl of soup to chase away the chill, and this Creamy Parmesan Italian Sausage Ditalini Soup is the epitome of hearty warmth. This inviting dish blends the robust, savory flavors of Italian sausage with tender ditalini pasta, all swimming in a rich, velvety broth infused with diced tomatoes, fragrant herbs, and the indulgent creaminess of Parmesan cheese. Every spoonful offers a delightful medley of textures—the satisfying chew of sausage and pasta, the soft burst of tomato, and the smooth, cheesy warmth of the broth. It’s a comforting, filling, and incredibly flavorful meal that evokes the cozy charm of an Italian trattoria, perfect for a family dinner or a cozy night in.

Detailed Ingredients

For the Sausage & Aromatics:

• 2 lbs (approx. 900g) Italian sausage (sweet, mild, or hot, depending on preference), casings removed
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced

For the Soup Base:

• 1 can (14.5 oz / 411g) diced tomatoes, well-drained
• 4 cups (960ml) chicken broth (low sodium preferred)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

For the Pasta & Creaminess:

• 1 cup (approx. 170g) small pasta (ditalini, elbow macaroni, or small shells)
• 1 cup (240ml) heavy cream
• 1 cup (113g) shredded Parmesan cheese, plus extra for serving

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions

Part 1: Cooking the Sausage and Aromatics

1. Brown the Sausage: Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is completely browned and cooked through, about 8-10 minutes.
2. Drain & Reserve: Using a slotted spoon, remove the cooked sausage from the pot and set it aside on a plate. If there is a significant amount of grease left in the pot (more than 1 tablespoon), carefully drain off the excess, leaving just enough to sauté the aromatics.
3. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion is translucent and softened, and the garlic is fragrant. Be careful not to burn the garlic.

Part 2: Building the Soup Base

1. Add Tomatoes and Broth: Stir in the well-drained diced tomatoes, chicken broth, dried basil, and dried oregano. Stir well to combine, scraping any browned bits from the bottom of the pot.
2. Bring to a Boil: Increase the heat to medium-high and bring the mixture to a rolling boil.

Part 3: Cooking Pasta and Finishing the Soup

1. Cook the Pasta: Once boiling, add the ditalini pasta to the pot. Cook uncovered for approximately 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite), stirring occasionally to prevent sticking.
2. Add Cream and Parmesan: Reduce the heat to medium-low. Stir in the heavy cream and 1 cup of shredded Parmesan cheese. Stir continuously until the cheese has melted completely and the soup has thickened slightly. Do not allow the soup to come to a hard boil after adding the cream and cheese, as it can curdle.
3. Return Sausage & Season: Return the cooked Italian sausage to the pot, stirring to combine all ingredients thoroughly.
4. Season to Taste: Taste the soup and season with salt and freshly ground black pepper as needed. Remember that Italian sausage and chicken broth can already be quite salty, so add cautiously.

Part 4: Serving

1. Ladle and Garnish: Ladle the hot soup into individual bowls. Garnish generously with freshly chopped parsley and an extra sprinkle of shredded Parmesan cheese, if desired.
2. Enjoy: Serve immediately and enjoy this hearty, creamy Italian-inspired meal.

Tips, Variations, and Storage

• Sausage Choice: Use sweet Italian sausage for a milder flavor, hot Italian sausage for a kick, or a combination. Chicken or turkey Italian sausage can be used for a lighter option.
• Pasta Type: While ditalini is traditional, any small pasta shape like elbow macaroni, small shells, or even orzo will work.
• Vegetable Boost: For added nutrition and flavor, consider adding a handful of fresh spinach or kale (stir in during the last few minutes until wilted) or diced carrots and celery along with the onion.
• Tomato Options: Fire-roasted diced tomatoes can add a smoky depth, or crushed tomatoes for a smoother tomato presence.
• Spice It Up: A pinch of red pepper flakes can be added with the garlic for a subtle heat.
• Make Ahead: The soup can be made ahead of time, but it’s best to cook the pasta separately and add it to individual bowls of soup just before serving, or add the pasta during reheating. This prevents the pasta from absorbing too much liquid and becoming mushy.
• Storage: Leftover soup (without overcooked pasta) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it has thickened too much.

Pairings

• Bread: Crusty Italian bread, garlic bread, or a warm ciabatta roll are perfect for dipping into the creamy broth.
• Salad: A simple green salad with a light vinaigrette would provide a refreshing contrast.
• Wine: A medium-bodied red wine like a Chianti or a Sangiovese would complement the Italian flavors beautifully.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: Approximately 40-45 minutes
• Servings: 6-8
• Cuisine: Italian-American / Comfort Food