Creamy Parmesan Italian Sausage Ditalini Soup is a hearty and comforting dish that combines rich, creamy broth, flavorful Italian sausage, and tender ditalini pasta. It’s packed with savory herbs, vegetables, and a generous amount of Parmesan cheese to make it extra creamy and delicious. Perfect for cozy dinners!
🥘 Ingredients (Serves 6-8)
- 1 lb (450 g) Italian sausage (mild or spicy, based on preference)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 ½ cups whole milk (or half-and-half for a richer soup)
- 1 cup heavy cream
- 1 ½ cups ditalini pasta (or small pasta like elbow macaroni)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Olive oil (for cooking)
🥄 Instructions
- Cook the sausage:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up into small crumbles, until browned and cooked through (about 5–7 minutes).
- Once the sausage is cooked, remove it from the pot and set it aside.
- Sauté the vegetables:
- In the same pot, add a little more olive oil if needed and sauté the onion, garlic, carrots, and celery over medium heat.
- Cook for about 5 minutes, until the vegetables soften and the onion becomes translucent.
- Add the liquids and seasonings:
- Stir in the diced tomatoes (with juices), chicken broth, basil, oregano, salt, and pepper.
- Bring to a simmer and let the soup cook for 10 minutes to meld the flavors together.
- Add the pasta:
- Stir in the ditalini pasta and cook according to the package instructions (usually about 8–10 minutes), or until the pasta is al dente.
- Keep an eye on the soup and add more broth or water if needed to keep the soup at your desired consistency.
- Make it creamy:
- Once the pasta is cooked, lower the heat and stir in the whole milk and heavy cream.
- Let the soup simmer for 3-4 more minutes to heat through.
- Add the sausage and cheese:
- Return the cooked sausage to the pot.
- Stir in the freshly grated Parmesan cheese and continue stirring until the cheese has melted and the soup becomes creamy.
- Taste and adjust:
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle the creamy sausage and pasta soup into bowls and garnish with fresh chopped parsley and extra Parmesan, if desired.
💡 Tips:
- For extra flavor, you can add a splash of white wine before adding the broth to deglaze the pot and add depth to the soup.
- If you like a spicier soup, use hot Italian sausage or add a pinch of red pepper flakes along with the oregano and basil.
- Vegetarian version: Skip the sausage and replace it with extra veggies or beans for a meatless option. You can also add a plant-based sausage for a similar flavor.
- Make it ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop, and it actually gets better as it sits!
- For a thicker soup, you can purée part of the soup (using an immersion blender or regular blender) and return it to the pot to thicken the broth.
This Creamy Parmesan Italian Sausage Ditalini Soup is perfect for chilly nights and can be served with a side of crusty bread or a light salad for a complete meal. Enjoy the rich, creamy goodness! Let me know if you want to try other variations or need side suggestions!
