Go Back
–+ servings
Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup for Cozy Nights

No ratings yet
A warm and hearty dish, this Creamy Parmesan Italian Sausage Ditalini Soup is perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil For sautéing the sausage and vegetables; vegetable oil can be a neutral-flavor substitute.
  • 1 pound Italian Sausage Provides rich, savory flavor; turkey or plant-based sausage works for lighter options.
  • 1 small Onion Adds sweetness and aromatic flavor to the base.
  • 2 cloves Garlic Minced; enhances flavor depth; use roasted garlic for a milder taste.
  • 14.5 ounces Diced Tomatoes Offers acidity and body to the soup; fresh tomatoes are great in season.
  • 2 quarts Chicken Stock Acts as the soup base; homemade yields the best flavor.
  • 0.5 teaspoon Basil For herbal notes; fresh herbs provide the best flavor.
  • 0.5 teaspoon Oregano For herbal notes; fresh herbs provide the best flavor.
For the Pasta & Cream
  • 1.5 cups Ditalini Pasta Provides heartiness; can swap for small shells or elbow macaroni.
  • 0.5 cups Heavy Cream Adds richness; substitute half-and-half for a lighter version.
  • 1 cup Parmesan Cheese Freshly grated; imparts creaminess and umami.
  • Salt To taste for seasoning.
  • Black Pepper To taste for seasoning.
For Garnish
  • Fresh Parsley Adds color and freshness to the final dish.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it into bite-sized pieces. Cook for about 5-7 minutes, stirring occasionally, until the sausage is beautifully browned.
  2. Carefully remove the sausage from the pot, leaving the drippings. Add one small diced onion and 2 minced garlic cloves to the pot, sautéing for 3-4 minutes until the onion becomes translucent.
  3. Stir in a 14.5 oz can of drained diced tomatoes, then pour in 2 quarts of chicken stock, followed by ½ teaspoon each of basil and oregano. Return the sausage to the pot and simmer for 10 minutes.
  4. Add 1.5 cups of ditalini pasta to the pot. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
  5. Lower the heat to medium-low and stir in ½ cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Stir until combined and creamy.
  6. Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This soup is easily customizable; consider plant-based sausage for a vegetarian option.

Tried this recipe?

Let us know how it was!