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A close-up of a steaming bowl of creamy Italian sausage ditalini soup, featuring crumbled sausage, tiny pasta, vibrant spinach, Parmesan cheese, and parsley garnish on a rustic wooden table.

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Dinner, Soup
Cuisine: Italian
Calories: 410
Ingredients Method

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

Method
 

  1. Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  2. 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.
  3. Remove Excess Grease: Transfer the browned sausage to a bowl using a slotted spoon, leaving any browned bits in the pot.
  4. Sauté the Onion: Add the diced onion to the pot and cook for 2–3 minutes until soft and translucent.
  5. Add the Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  6. Build the Broth: Pour in 4 cups of chicken broth and add the drained diced tomatoes. Bring the mixture to a gentle simmer.
  7. 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.
  8. 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.
  9. 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.
  10. Add Fresh Greens: Stir in 2 cups of fresh spinach and let it cook for 2–3 minutes until wilted.
  11. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.
  12. Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley (or basil) and extra grated Parmesan cheese.