Here’s a rich, comforting Creamy Parmesan Italian Sausage Ditalini Soup — hearty sausage, tender pasta, and vegetables in a cheesy, creamy broth.
🍲 Creamy Parmesan Italian Sausage Ditalini Soup
Ingredients
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- 1 cup ditalini pasta
- Optional garnish: fresh parsley or basil
Instructions
1️⃣ Cook the sausage
- Heat olive oil in a large pot over medium heat.
- Brown sausage, breaking it up into small pieces. Remove and set aside.
2️⃣ Sauté vegetables
- In the same pot, add onion, carrot, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook 1 minute more.
3️⃣ Simmer the soup
- Return sausage to the pot.
- Stir in chicken broth, diced tomatoes, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce to simmer for 10 minutes.
4️⃣ Cook pasta
- Add ditalini pasta and cook until al dente (about 8–10 minutes).
5️⃣ Make it creamy
- Reduce heat to low. Stir in heavy cream and Parmesan cheese.
- Simmer 2–3 minutes until cheese is melted and soup is creamy.
6️⃣ Serve
- Ladle into bowls and garnish with fresh parsley or basil.
- Optional: drizzle a little extra Parmesan on top.
🔥 Tips & Variations
- Use half sausage, half cooked shredded chicken for a lighter version.
- Swap ditalini for small shells, elbow macaroni, or orzo.
- Add spinach or kale at the end for extra greens.
- For a lower-fat version, use milk instead of cream and reduce cheese slightly.
I can also give you:
- Slow cooker version
- Spicy version with crushed red pepper
- Thicker chowder-style version
Do you want a stovetop version or a slow-cooked creamy version?
