🍲 Creamy Parmesan Italian Sausage Ditalini Soup: Cozy Bowl of Comfort! 🧀




  • 1 lb Italian sausage (mild or hot), casings removed

  • 1 yellow onion, finely chopped

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 3–4 cloves garlic, minced

  • 6 cups chicken broth

  • 1 (14.5 oz) can diced tomatoes, undrained

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • ½ tsp red pepper flakes (optional, for heat)

  • 1 cup ditalini pasta (or other small pasta like small shells)

For the Creamy Parmesan Finish:

  • 1 cup freshly grated Parmesan cheese

  • ½ cup heavy cream or half-and-half

  • 2 cups fresh spinach, roughly chopped

  • Salt and black pepper to taste

For Garnish (Optional):

  • Extra grated Parmesan

  • Fresh parsley or basil

  • A drizzle of extra virgin olive oil

Step-by-Step Instructions

Step 1: Brown the Sausage

  1. In a large Dutch oven or soup pot, cook Italian sausage over medium-high heat, breaking it up with a spoon, until browned (about 5–7 minutes).

  2. Use a slotted spoon to remove sausage, leaving about 1 tbsp of drippings in the pot.

Step 2: Sauté the Aromatics

  1. Add onion, carrots, and celery to the pot. Sauté until softened (about 5 minutes).

  2. Stir in garlic and cook until fragrant (about 1 minute).

Step 3: Build the Broth

  1. Return sausage to the pot.

  2. Add chicken broth, diced tomatoes, basil, oregano, and red pepper flakes (if using).

  3. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 4: Cook the Pasta

  1. Stir in ditalini and cook according to package directions until al dente (about 8–10 minutes).

Step 5: Create the Creamy Finish

  1. Reduce heat to low. Stir in heavy cream and Parmesan until cheese is melted.

  2. Add spinach and cook just until wilted (about 2 minutes).

  3. Season with salt and pepper to taste.

Step 6: Serve & Enjoy

  1. Ladle into bowls and garnish with extra Parmesan and fresh herbs.

  2. Serve with crusty bread for dipping!

Pro Tips for the Best Soup

  • Don’t overcook the pasta — it will continue to soften in the hot soup.

  • Use freshly grated Parmesan — it melts more smoothly than pre-shredded.

  • Adjust the consistency — add more broth if the soup thickens too much upon standing.

  • Make it ahead — prepare the soup base (without pasta and cream) and add them when reheating.

Common Questions

Can I use a different pasta?
Yes! Small shells, elbow macaroni, or orzo work well.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to restore the soup’s consistency.

Can I make it lighter?
Use turkey Italian sausage, substitute half-and-half for heavy cream, and add extra vegetables like zucchini or kale.

What to Serve With Your Soup

  • Garlic Bread or crusty Italian loaf

  • Simple Green Salad with lemon vinaigrette

  • Grilled Cheese Sandwiches for the ultimate comfort meal

Final Stir

This Creamy Parmesan Italian Sausage Ditalini Soup is the cozy, satisfying bowl you’ve been craving. With its creamy texture, savory sausage, and tender pasta, it’s a meal that feels both special and familiar.

We’d love to hear from you! Have you tried making this soup? What’s your favorite pasta to use? Share your twist in the comments below! 👇