You know those recipes that just seem to hug you from the inside out? That’s exactly how I feel about this Parmesan Italian Sausage Ditalini Soup Recipe. It’s a cozy bowl of comfort with just the right balance of hearty sausage, tender pasta, and creamy parmesan goodness. Every time I make it, the aroma fills the kitchen and gets everyone excited for dinner.
This soup is perfect when you want something warm and satisfying but not too heavy. Whether it’s a chilly weeknight or a casual weekend lunch, you’ll find that this Parmesan Italian Sausage Ditalini Soup Recipe hits the spot. Plus, it’s straightforward enough that you can whip it up on a busy day yet impressive enough to share with friends!
Why You’ll Love This Recipe
- Simple, wholesome ingredients: You probably have most of these in your pantry already, making it super easy to make anytime.
- Rich, creamy texture: The Parmesan and heavy cream swirl together into a silky soup that’s downright addictive.
- Comfort in every spoonful: It’s the kind of soup you crave on cold days or whenever you want some cozy vibes.
- Versatile and easy to customize: You’ll love how simple it is to swap ingredients or add your own twist.
Ingredients You’ll Need
One of the great things about this Parmesan Italian Sausage Ditalini Soup Recipe is how the ingredients come together to build layers of flavor — from the savory sausage, aromatic herbs, to that luscious Parmesan finish. Choosing quality sausage and fresh cheese really makes a difference here.
- Italian sausage: I like using sweet or spicy depending on your heat preference; removing casing if necessary helps with crumbling.
- Olive oil: For sautéing and adding a mild fruity background flavor.
- Onion: Dice finely so it softens quickly and melds into the soup.
- Garlic: Fresh minced garlic makes all the difference in aroma.
- Canned diced tomatoes: Make sure to drain them to keep your soup from getting too watery.
- Chicken stock: A good quality stock is key for depth — homemade or store-bought both work.
- Heavy cream: Adds richness and smooth texture, but you can adjust for lighter options.
- Ditalini pasta: These small tubes are perfect for soup, holding just the right amount of broth.
- Parmesan cheese: Freshly grated is essential for melting smoothly and enhancing flavor.
- Dried basil & oregano: Classic Italian herbs that tie the whole soup together.
- Salt and freshly cracked black pepper: Always taste and adjust seasoning for the best flavor balance.
- Fresh parsley (for garnish): Brightens the dish and adds a touch of fresh color.
Variations
One of the things I love is how this Parmesan Italian Sausage Ditalini Soup Recipe is basically a blank canvas that you can tweak to suit what you have on hand or your dietary needs. Don’t be afraid to get creative—it’s all about making it your own.
- Make it lighter: I swap in turkey sausage and use half-and-half instead of heavy cream when I want a lighter meal without losing creaminess.
- Spicy kick: Adding a pinch of red pepper flakes or using hot Italian sausage amps up the heat for those who love spice.
- Veggie boost: I sometimes toss in chopped carrots or spinach for extra color and nutrients—it works beautifully.
- Gluten-free: Use gluten-free ditalini or small pasta shapes to keep it friendly for gluten-sensitive friends.
How to Make Parmesan Italian Sausage Ditalini Soup Recipe
Step 1: Browning the Sausage for Maximum Flavor
Start by heating olive oil over medium heat in a large pot. Add the Italian sausage, breaking it up with your spoon as it cooks. You’ll want it nicely browned but not overcooked—this browning step builds a deep, savory foundation for your soup. Once browned, scoop the sausage out and set it aside, but keep the flavorful drippings in the pot.
Step 2: Sauté Onion and Garlic to Aromatic Perfection
In the same pot, add your diced onion and minced garlic. Cook them until they soften and become fragrant—usually about 3 to 4 minutes. This step is where the soup starts building those cozy home-cooked aromas I adore.
Step 3: Build the Broth with Tomatoes, Stock, and Herbs
Next, stir in the drained diced tomatoes, chicken stock, dried basil, and oregano. Return your cooked sausage to the pot. Bring everything to a gentle simmer and let it bubble quietly for about 10 minutes. This lets the flavors marry beautifully.
Step 4: Cooking the Ditalini Pasta Just Right
Add the ditalini pasta straight to the pot. Cook it just until al dente—that’s about 8 to 10 minutes depending on your pasta brand. Keep an eye on it so it doesn’t get mushy; tender but still with a slight bite is the sweet spot.
Step 5: Stir in Cream and Parmesan for That Luxurious Finish
Turn the heat down and stir in the heavy cream along with freshly grated Parmesan cheese. Keep stirring until the cheese melts completely, creating that silky, creamy texture that makes this soup so special. Finally, season with salt and cracked black pepper to taste.
Step 6: Garnish and Serve Hot
Before serving, sprinkle fresh chopped parsley on top for a pop of color and freshness. Ladle the soup into bowls and enjoy it while it’s hot and comforting.
Pro Tips for Making Parmesan Italian Sausage Ditalini Soup Recipe
- Brown Sausage Properly: I learned that giving the sausage enough time to brown adds a tremendous depth to the soup—don’t rush this step!
- Use Fresh Parmesan: Pre-grated cheese just doesn’t melt as smoothly, so I always buy a wedge and grate it myself.
- Watch Pasta Timing: Overcooked ditalini makes soup mushy; I set a timer and test for al dente early.
- Add Pasta Separately for Make-Ahead: To avoid soggy noodles if prepping in advance, I cook and store pasta separately, then combine before serving.
How to Serve Parmesan Italian Sausage Ditalini Soup Recipe
Garnishes
I always top this soup with fresh parsley—it brightens up the rich flavors and adds color. Sometimes I sprinkle a little extra Parmesan or even a drizzle of high-quality olive oil for a fancy finish that really elevates the dish.
Side Dishes
Crusty bread or garlic toast is my go-to side because it’s perfect for sopping up every delicious drop. A simple green salad with a tangy vinaigrette complements the soup’s richness nicely and balances the meal.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in individual mini casserole dishes or rustic bread bowls—they’re always a crowd-pleaser and feel special without much extra effort. You could also sprinkle some toasted breadcrumbs or chili oil on top for texture and a flavor twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because pasta tends to soak up the broth, I sometimes add a splash of stock or water when reheating to loosen it back up. It actually tastes even better the next day once the flavors have melded.
Freezing
I usually freeze the soup without the pasta to prevent it from getting mushy. When ready to enjoy, I thaw and reheat the soup base and then add freshly cooked ditalini pasta. This trick keeps the texture spot on.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a little extra chicken stock or water if it becomes too thick. Avoid microwaving directly without stirring as it can heat unevenly and change the texture.
FAQs
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Can I make Parmesan Italian Sausage Ditalini Soup Recipe vegetarian?
Absolutely! Skip the Italian sausage and use a hearty vegetable broth instead of chicken stock. You can add mushrooms, beans, or plant-based sausage alternatives to keep the soup flavorful and filling.
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How do I prevent the pasta from getting mushy?
To avoid mushy pasta, cook the ditalini just until al dente and avoid overcooking. If making the soup ahead of time, cook the pasta separately and add it just before serving.
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Can I use other types of pasta?
Yes! Small pasta shapes like elbow macaroni, small shells, or orzo work well as substitutes for ditalini in this soup.
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Is there a way to make this soup less creamy?
Try reducing the amount of heavy cream or substituting with half-and-half or whole milk. You can also omit dairy altogether for a tomato-based broth and add more herbs for flavor.
Final Thoughts
This Parmesan Italian Sausage Ditalini Soup Recipe has become a staple in my kitchen because it’s just so reliably delicious and comforting. I hope you’ll give it a try and find the same joy in making and sharing it that I do. Trust me, once you get the hang of it, it’s a go-to soup you’ll reach for again and again when you want a bowl of pure comfort.
Print
Parmesan Italian Sausage Ditalini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and a creamy tomato-based broth enriched with Parmesan cheese. Perfect for a comforting meal, this soup is seasoned with classic Italian herbs and finished with fresh parsley for a burst of freshness.
Ingredients
Sausage and Base
- 1 lb Italian sausage (sweet or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Ingredients
- 14.5 oz can diced tomatoes, drained
- 2 quarts chicken stock
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
Final Touches
- 1/2 cup heavy cream
- 1 cup ditalini pasta
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the drippings. Sauté until the onion is soft and fragrant, about 3 to 4 minutes.
- Build the Soup Base: Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the browned sausage to the pot. Bring the mixture to a gentle simmer and let it cook for 10 minutes to blend the flavors.
- Cook the Pasta: Add the ditalini pasta to the simmering soup. Cook until the pasta is al dente, approximately 8 to 10 minutes.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese has melted fully and the soup reaches a creamy consistency.
- Season and Garnish: Season the soup with salt and freshly cracked black pepper to your taste. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
- Use fresh Parmesan cheese for the best melting quality; pre-grated cheese can be less smooth.
- For a lighter version, substitute Italian sausage with turkey sausage and replace heavy cream with half-and-half.
- To avoid soggy pasta when making ahead, cook the pasta separately and add just before serving.
- Leftover soup tastes even better the next day; add a splash of chicken stock when reheating to refresh.
- Toasting ditalini pasta before boiling can add a pleasant nutty flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
