Name: Easy Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 cups chicken broth; 2 cups water; 1 cup ditalini pasta; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 cups baby spinach; 1 teaspoon dried Italian herbs; Salt and freshly ground black pepper, to taste

Making This Soup Feels Like a Warm Hug—Seriously

So, you ever have one of those days when you open the fridge, stare blankly for a full minute, and then just kind of sigh? That was me a couple of years back, post-holiday chaos, when I cobbled together what became the family favorite: Easy Creamy Parmesan Italian Sausage Ditalini Soup. (Mouthful, right?)
I grew up in a house where soup was the answer to almost everything, from rainy Mondays to mysteriously missing leftovers, and this one just takes me back. If I’m being honest, the first time I made it, I didn’t even have ditalini, so I improvised. But more on that later.
And, for what it’s worth, my dog gives it a very pointed stare until I drop a noodle or two on the floor—though he’s not picky. Anyway, let’s jump in.

Why You'll Love This One (or at least, why I do)

I make this on nights when I need something cozy but can't bear pulling out a dozen pots (because, you know, some days you practically live in the kitchen). My family goes a bit wild for this because it checks all the boxes—creamy, cheesy, hearty, fast. I've even made it after accidentally doubling the garlic, and honestly, it was better.
And yes, if you have that one friend who hates doing dishes, they'll appreciate this. Oh, but don’t try to skip the toasting-the-sausage step; it’s tempting. It's never worth saving those five minutes, trust me.

Gathering Ingredients (with My Go-To Shortcuts)

1 pound Italian sausage (I usually go mild, but spicy is great too. Hot dog sausage once snuck in during a fridge emergency and, well, it worked)
3 cups chicken broth (Grandma swore by homemade stock but honestly, the boxed stuff does the trick most nights)
1 cup water (or skip and add more broth if you like it richer)
1 medium yellow onion, diced small
3–4 cloves garlic, minced (I may or may not have grabbed pre-minced in a jar. Who’s checking?)
2 cups ditalini pasta (Or macaroni or whatever tiny pasta’s rolling around in the pantry. I promise, penne works in a pinch, just looks a little funny.)
1 can (about 14oz) diced tomatoes, undrained (fresh tomatoes work too, but then you get that ‘rustic look’ that makes you feel fancy)
1 cup heavy cream (or, when my fridge is sparse, half-and-half fills in fine)
1 cup shredded Parmesan (the pre-grated kind is just fine, though a wedge makes you feel cooler)
Big handful fresh spinach (or a couple cubes of frozen, as long as you don't mind the green bits being a little mushy)
Salt and pepper to taste (Honestly, I forget this until the very end about half the time)
Olive oil, just a glug (for the pan)

How I Cook It (and Where I Usually Sneak a Taste)

Splash a bit of olive oil into your biggest soup pot or Dutch oven (don't fret—if you're using a regular saucepan, just be ready for a little more splattering; it's genuinely fine). Brown the sausage, breaking it up till it’s crumbly and has lost that raw pink look.
Scoop out excess fat if there’s a puddle at the bottom (I once left it all in. Regret. Unless you love, well, sausage grease soup.) Toss in your diced onion, sautéing till it's soft and sniffs up your kitchen.
Stir in garlic (not too early—burned garlic is the only thing that doesn't make soup better) and keep stirring another minute. If you’re watching TV at this moment, just don't forget it. Not speaking from personal experience or anything.
Tip in the can of tomatoes (liquid and all), pour in the chicken broth, and add the water. Some folks add extra broth here, but if it's looking weirdly thick or thin, don't panic—adjustments are your friend.
Bring the whole thing to a gentle boil. Pour in the ditalini (if using a bigger noodle, it’ll take a smidge longer) and let it bubble till just a touch before al dente—about 8-10 minutes. This is when I always taste a spoonful, you know, for ‘science.’
Lower the heat. Add cream and spinach. It’ll look too thin for a sec. Don’t worry. Give it a good stir and watch the green wilt (always feels like a magic trick to me).
Last step—stir in most of the Parmesan, saving some for topping. Taste. Try not to eat the whole pot standing at the stove (or do—who am I to judge?). Final salt and pepper here!

A Few (Un)Professional Notes

If you like a thicker soup, try simmering a few minutes longer or use less water. (Or, I once mashed a few beans in. Unexpectedly great.)
Don’t skip the cheese. I did one time to cut calories—never again.
If you go with spicy sausage, taste before salting. It's sneaky.
Actually, add more spinach if you love it. Or, skip it; I won’t tell.

What to Change Up (The Good, The Odd, and The Why-Not?)

Tried swapping in kale for spinach. Chewy, but sort of nice.
I once tossed in white beans instead of pasta for a gluten-free version (nobody complained; maybe they were just hungry?)
I read somewhere you could use ricotta in place of cream. I did—twice. Lumpy, but that probably means I messed up the stirring. Yours might work better?
Sub in turkey sausage for pork if that’s your thing. It’s not as rich, but still tasty.

The Tools You’ll Need (ish)

A big ol’ soup pot is the ideal, but if you’re using two smaller saucepans, hey, it works. For shredding cheese, any old box grater will do—failing that, I’ve even whacked at a wedge with a sharp knife (just be careful, obviously). If you want a ladle, grab one, but I’m not above using a giant mug sometimes. No judgment.

Easy Creamy Parmesan Italian Sausage Ditalini Soup

How to Store—Not That You’ll Need To

Technically, this soup keeps in an airtight container in the fridge about three days (maybe four if you live on the edge). It reheats like a dream, but honestly, in my house, it never lasts more than a day! Be aware: pasta soaks up the broth, so if it thickens overnight, just add a splash of milk or broth when reheating.

Serving It Up—And How We Like to Eat

I always serve it with thick slices of garlic toast, but my cousin swears sourdough is better (she’s not wrong, just opinionated). A sprinkle of extra Parm, some red pepper flakes, and once in a blue moon, a squeeze of lemon. Oh, and don’t skip sharing—leftovers make a killer work lunch, if you somehow manage to save any.

Pro Tips from My Not-So-Fancy Kitchen

Let the soup cool just a bit before adding the cream; I once rushed this, and it curdled. Tasted fine, but the look? Not so much.
If you overcook the noodles, well, it happens. Try pretending it’s stew instead. Actually, sometimes I kinda like it that way.
Use freshly grated Parm if you have time, but honestly, bagged stuff is way quicker and only a tiny bit less flavorful (no one will notice after the first bite, trust me).

Quick FAQ—What Folks Ask Me

Can I freeze this? Eh, technically, yes—but pasta gets mushy. I'd freeze just the base (before adding noodles or cream) and finish those fresh. That said, if you don’t mind softer noodles, go right ahead—definitely not the end of the world.

How spicy is it? Depends on your sausage. Mild is great for kids. Spicy, you might want extra bread. Or a drink!

Could I make it vegetarian? Sure! Just skip the sausage, maybe try a handful of mushrooms and a splash of soy sauce to mimic the savoriness. But, it’s, obviously, a bit different.

Where do you find ditalini? Most larger groceries have it, but if you’re desperate, try small online shops like Supermarket Italy – they're my secret for weird pasta shapes! And check out Serious Eats’ ditalini guide if you want the nerdy pasta rundown.

Is this soup actually Italian? Kinda! It's more Italian-American comfort with a dash of real-deal flavors. The Parmesan helps.

So there you have it. If you’re tired, hungry, and need a big bowl of something warm—with a side of ‘wow, I actually cooked’ feeling—this is your soup. And if you forget an ingredient, honestly, that's half the fun. Let me know if you put your own spin on it—I love a good kitchen experiment, even when they go a little sideways.

Easy Creamy Parmesan Italian Sausage Ditalini Soup