Name: Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy), casings removed; 1 cup ditalini pasta, uncooked; 1 tablespoon olive oil; 1 small onion, finely diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 4 cups chicken broth; 1 cup heavy cream; 1 cup grated parmesan cheese; 2 cloves garlic, minced; ½ teaspoon dried Italian seasoning; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

So, This Soup Actually Started as an Accident...

Alright, confession up front: this Creamy Parmesan Italian Sausage Ditalini Soup recipe was born out of a classic "oh no, what's for dinner?" moment. The fridge was looking sad, there was half a tub of Parmesan hanging out on the shelf, a random link of Italian sausage in the freezer, and—somehow—an unopened box of ditalini (fun fact, I used to mix up ditalini and orzo—completely different vibes). Honestly, I threw this together one chilly Sunday without much thought, and now my family acts like I'm hiding a secret Nonna in the attic. Go figure.

Speaking of grandmothers: mine would probably roll her eyes at the amount of cheese I toss in, but hey—life’s too short for bland soup, right?

Why You'll Love This (Or: Why My Family Won't Let Me Take a Soup Break)

I make this soup when the weather's dreary, or when someone needs cheering up, or just because the day ends in a 'y'. It's creamy, cozy, and so satisfying. My partner claims it's a "hug in a bowl" (eye roll, but true). And if you're crunched for time, you can go from chopping veggies to slurping spoonfuls in under an hour. That said, the best part—can I just say?—is how the ditalini soaks up all the goodness; they’re like tiny flavor sponges.

Oh, and it's way more forgiving than you’d think. Last time, I somehow dropped a carrot behind the stove and just kinda... moved on? No one noticed. (Sorry, carrot.)

Here’s What You’ll Need (Plus a Few Swaps I Swear By)

1 lb (about 450g) Italian sausage (sweet or spicy—sometimes I even use those pre-cooked links if that’s all I have, and it’s fine)
1 onion, diced (red or yellow, honestly either works—use a shallot if you’re feeling extra fancy)
3 cloves garlic, minced (or hey, a big ol' spoonful of that jarred garlic)
2 medium carrots, chopped (I have used baby carrots in a pinch, just chop them up small)
2 celery stalks, diced (optional—I skip it when I run out, and nobody complains… much)
5 cups chicken broth (homemade is adorable, but I’m usually reaching for the boxed stuff; veggie broth works too, honestly)
1 can (14-15 oz) diced tomatoes, undrained (my grandma swore by San Marzano...but the store brand is just fine here)
1 cup ditalini pasta (or other tiny pasta—No one will arrest you for using elbows or even orzo)
1 cup cream (half & half, or milk if you want it lighter. Once, I used evaporated milk—actually, not bad!)
1 ½ cups grated Parmesan cheese (please don’t stress about pre-grated vs. fresh—sometimes I mix both and it’s great)
Salt, pepper, and a pinch of red pepper flakes (if you like a little zing)
2 cups baby spinach or chopped kale (totally optional, I toss in whatever greens are lurking about)

How I Actually Make This (With a Few Detours)

Brown the sausage. Toss the sausage into a big pot over medium heat. Break it up as it cooks. (This is usually when I realize I forgot to peel the onion. Sigh.) Once browned, drain off most of the fat—but keep a bit for flavor. Trust me.
Veggie time. Add your onions, garlic, carrots, and celery to the sausage. Stir it all around until the kitchen smells like heaven. Let it go for maybe 6-8 minutes. Actually, I find it works better if you don’t rush the onions—they sweeten up a bit.
Add broth and tomatoes. Pour in your chicken broth and the entire can of tomatoes, juice and all. Scrape the bits form the bottom of the pot; that's the flavor jackpot.
Simmer and pasta in. Bring to a simmer, then toss in your ditalini. Stir occasionally so it doesn’t glue itself to the bottom. If you want a firmer pasta bite, hold off on adding it for 10-15 minutes. (This is where I usually sneak a little taste. Quality control.)
Get creamy. Once the pasta’s tender, pour in the cream and dump in all that glorious Parmesan. Stir, and watch it go creamy and silky. Kinda looks weird at first, but just keep stirring. Season with salt, pepper, maybe some red pepper flakes if you feel spicy.
Greens go last. Toss in the spinach (or kale, or whatever). It’ll wilt down quick. Turn off the heat and let it sit for a minute or two.

A Few Notes (Or, Stuff I Learned the Hard Way)

If you add the cheese while the soup’s at a rapid boil, it gets a bit grainy. Learned that the awkward way, but it still tastes great.
Sometimes your soup will thicken up a lot as it sits because the pasta keeps drinking the liquid—just add a splash more broth or water when reheating. (Totally normal!)
Got leftover veggies? Throw 'em in. I've added zucchini, peas, and even corn once. Didn't hate it.

How I've Tweaked (And Occasionally Goofed Up) This Recipe

Once tried it with almond milk to make it "healthier"—eh, wouldn't recommend unless you’re in a pinch.
Swapped out sausage for chicken—turns out nice, but for me, it's just not quite the same cozy soup.
No Parmesan? A handful of cheddar is...surprisingly tasty, though it’s a different animal.

Do You Really Need Fancy Equipment?

I mostly make this in my old Dutch oven, but a plain big saucepan works too. If your pot’s a little on the small side, just stir carefully—learned that after one memorable spill. Oh, and if you don’t have a garlic press, just smash the cloves with the back of your knife. Rustic vibes!

Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Storage Stuff (But Ours Never Lasts!)

It technically keeps in the fridge for 2-3 days, sealed up. But let's be real—for me, it disappears overnight. Pasta soaks up the liquid, so add extra broth when reheating. It freezes okay, but sometimes the pasta gets mushy. You'll probably just eat it all anyway, ha.

Serving Ideas I Actually Use

I usually ladle it into big bowls and top with extra Parmesan (obviously). My daughter insists on a side of crusty bread—sometimes garlic bread, if we’re getting wild. And now and then, a squeeze of lemon on top brightens everything up. Try dipping roasted rosemary potatoes in—hungry yet?

Things I Wish I'd Known Sooner (aka Pro Tips)

Let the soup cool just a bit before adding cheese. I once dumped it all in too early, and it got stringy like pizza. Oops.
Cook the pasta right in the soup for maximum flavor, but be ready for a thicker soup later. If you like it more "brothy," cook pasta separately and add at the end. (Honestly, I'm too lazy most days for that extra pot.)
Don’t skip scraping the bottom after browning sausage—so much flavor gets down there you don’t wanna miss out.

FAQ (Actual Questions, Real Answers!)

Do I really need ditalini? Nope! Use what you have—elbows, shells, even penne broken in thirds. It’s all good.
Can I make it veggie? Totally—swap sausage for a plant-based one, use veg broth, and skip the cream if you want (but you'll miss that silkiness). There are some great veggie sausage options out there—try Beyond Sausage.
What should I serve with this? Crusty bread is my go-to, but it’s great with a green salad or even just a handful of crackers. Check out the homemade bread recipes at Sally's Baking Addiction if you’re feeling ambitious.
Parmesan—grated or shredded? Both work. I tend to use pre-grated because I’m usually chasing a toddler, but if you can freshly shred—yum.
Can this be made ahead? Yep! In fact, I think it tastes even better the next day; just add a splash of broth when reheating.

Last thing: if you get the urge to crank up some Italian tunes while this simmers, well, obviously you have excellent taste. (My kitchen playlist currently features a little Dean Martin, and I swear it makes the soup creamier.) Enjoy—and send me your tweaks if you try something wild!

Need more cozy soup ideas? I once fell down a rabbit hole over at Gimme Some Oven—dangerous if you're hungry, but so worth it.

Creamy Parmesan Italian Sausage Ditalini Soup Recipe