Creamy Parmesan Italian Sausage Ditalini Soup
This creamy parmesan Italian sausage ditalini soup is a quick, one-pot meal packed with savory sausage, tender pasta, and a luxurious cream and Parmesan broth. Perfect for chilly days, it’s versatile, comforting, and ready in just 35 minutes.
Ingredients
- Italian Sausage: 1 lb casings removed and crumbled
- Ditalini Pasta: 1 cup or your choice of small pasta
- Chicken Broth: 4 cups
- Diced Tomatoes: 1 can 14.5 oz, drained
- Onion: 1 small diced
- Garlic: 3 cloves minced
- Heavy Cream: 1 cup
- Parmesan Cheese: 1/2 cup freshly grated
- Cream Cheese Optional: 4 oz, softened and cubed
- Fresh Spinach: 2 cups roughly chopped
- Italian Seasoning: 1 teaspoon
- Red Pepper Flakes Optional: 1/4 teaspoon
- Salt and Pepper: To taste
- Olive Oil: 1 tablespoon
- Garnish: Fresh parsley or basil chopped
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Cook the Sausage: Add the crumbled Italian sausage and break it apart with a spoon. Cook until browned on all sides, about 5–7 minutes.
- Remove Excess Grease: Transfer the browned sausage to a bowl using a slotted spoon, leaving any browned bits in the pot.
- Sauté the Onion: Add the diced onion to the pot and cook for 2–3 minutes until soft and translucent.
- Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Build the Broth: Pour in 4 cups of chicken broth and add the drained diced tomatoes. Bring the mixture to a gentle simmer.
- Return the Sausage & Season: Add the browned sausage back into the pot. Sprinkle in 1 teaspoon of Italian seasoning, optional 1/4 teaspoon red pepper flakes, and season lightly with salt and freshly ground black pepper.
- Cook the Pasta: Stir in 1 cup of ditalini pasta, ensuring it is fully submerged in the broth. Cook according to the package instructions until al dente, about 8–10 minutes.
- Incorporate the Cream: Lower the heat and gradually stir in 1 cup of heavy cream (and 4 oz of optional cream cheese, if using) until fully melted and the broth is smooth and creamy.
- Add Fresh Greens: Stir in 2 cups of fresh spinach and let it cook for 2–3 minutes until wilted.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley (or basil) and extra grated Parmesan cheese.