Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy); 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 medium carrot, peeled and diced; 2 celery stalks, diced; 4 cups chicken broth (preferably low sodium); 1 can (14.5 oz) diced tomatoes, undrained; 1 teaspoon dried Italian seasoning; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 1/2 cups ditalini pasta, uncooked; Fresh parsley, chopped (for garnish)

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This creamy Parmesan Italian sausage ditalini soup is basically comfort in a bowl that takes less effort than a group text argument. It bubbles, it simmers, it makes your house smell like you know what you are doing even if you did zero prep yesterday.

If you love rich, cozy soups that feel fancy but are actually simple to make check out this other version for more inspiration creamy Parmesan Italian sausage soup recipe. Trust me this one plays well at dinner parties or solo Netflix marathons.

Why This Recipe is Awesome

First off it is idiot proof even I did not mess it up the first time. The sausage brings savory depth the ditalini adds chewy fun and the Parmesan plus cream turn everything into a silky hug for your taste buds. It cooks in one pot which means fewer dishes and more time to think about dessert.

This recipe handles spice like a champ. Want it mild and cozy go mild Want it with a kick use spicy sausage and act like you planned it that way. Also it freezes well so you can be your own hero on a weeknight. Bold move right

Ingredients You’ll Need

1 lb Italian sausage mild or spicy pick your vibe
2 tablespoons olive oil because bland is not an option
1 medium onion diced small enough to make you happy
3 cloves garlic minced like you mean it
1 medium carrot peeled and diced for some color and crunch
2 celery stalks diced because soup needs structure
4 cups chicken broth preferably low sodium control your salt life
1 can 14.5 oz diced tomatoes undrained all the juicy goodness stays in
1 teaspoon dried Italian seasoning oregano and friends doing their job
1 teaspoon salt adjust to taste you are the chef here
1/2 teaspoon black pepper a little bite never hurt anyone
1 cup heavy cream for creamy dreams
1 cup grated Parmesan cheese freshly grated if you are extra
1 1/2 cups ditalini pasta uncooked tiny tubes for big satisfaction
Fresh parsley chopped for garnish because aesthetics matter

Step-by-Step Instructions

Cook the Italian Sausage In a large pot or Dutch oven heat the olive oil over medium high. Add the Italian sausage breaking it up with a wooden spoon as it cooks. Cook for 6 to 8 minutes until browned and cooked through then scoop the sausage out and set aside.
Sauté the Vegetables In the same pot add the diced onion carrot and celery. Sauté in the remaining sausage drippings for about 5 to 7 minutes until they soften. Stir now and then to avoid burning then add the minced garlic and cook another 1 to 2 minutes until fragrant.
Add the Broth and Tomatoes Pour in the chicken broth and the diced tomatoes with their juices. Stir to combine and bring the pot to a simmer over medium high. Once simmering add the Italian seasoning salt and black pepper then let the soup simmer for 10 to 15 minutes to let flavors mingle and veggies get tender.
Cook the Pasta Add the uncooked ditalini to the pot stirring so the pasta spreads evenly in the broth. Reduce heat to medium and simmer 10 to 12 minutes until the pasta is tender. Stir occasionally so nothing sticks to the bottom.
Add the Cream and Parmesan Turn the heat to low and stir in the heavy cream until the soup goes silky and smooth. Add the grated Parmesan and stir until fully melted and incorporated. The cheese will thicken the broth and make everything taste like a warm cheat day.
Finish and Serve Return the cooked sausage to the pot stirring to distribute it evenly. Let the soup simmer 5 more minutes to heat through. Taste and adjust seasoning with extra salt pepper or Italian seasoning if needed. Ladle into bowls and garnish with chopped parsley serve with crusty bread or a simple green salad.

Common Mistakes to Avoid

Not browning the sausage properly. If you skip good browning you miss out on deep flavor. Brown until you get tasty bits on the bottom then scrape them up.
Overcooking the ditalini. Nobody wants mushy pasta. Keep an eye on the time and taste test.
Adding the cream too early. If the pot is too hot the cream can separate. Lower the heat then add.
Forgetting to season as you go. Taste at key points. Salt early and tweak later.
Skimping on Parmesan quality. Pregrated stuff works in a pinch but fresh Parmesan melts better and tastes brighter.

Alternatives & Substitutions

No Italian sausage? Use ground pork or turkey and add a pinch more Italian seasoning and garlic powder to mimic the flavor. IMO sausage is king but alternatives work.
Dairy free? Use full fat coconut milk for creaminess or a plant based cream substitute. The texture will change but the soup will still be cozy.
No ditalini? Swap in small shells or elbow macaroni. Just watch cooking time since shapes vary.
Want more veg? Toss in spinach or chopped kale at the end for a green boost. They wilt fast so add right before serving.
Low sodium life? Use low sodium broth and skip added salt until the end then adjust. Trust your taste buds.

One more tip FYI If you want a chunkier version add diced potatoes and cook them with the broth until tender. For an ultra decadent twist stir in a knob of butter at the end.

FAQ (Frequently Asked Questions)

Can I make this ahead of time and reheat it later What happens to the pasta Yep you can make it ahead but the pasta will soak up liquid and get softer. For best texture cook pasta separately and add it while reheating.
Can I use turkey sausage instead of pork Is that sacrilege Not at all turkey sausage works fine. Flavor will be a bit lighter so consider upping the seasoning.
Is there a way to make this lighter Sure swap heavy cream for half and half or use a mix of milk and a little cornstarch for thickening. It will be less luxurious but still tasty.
Can I freeze this soup Will it survive freezer life Freeze it without the pasta for best results. Thaw and cook pasta fresh when reheating. Cream can separate a bit but stir well and it will be fine.
My soup looks grainy after adding Parmesan what went wrong Did you add pregrated Parmesan with anti caking agents That can cause graininess Use freshly grated Parmesan and melt gently over low heat.
How spicy will it be if I use spicy sausage Pretty spicy actually But heat depends on the sausage brand. Taste a bit of cooked sausage and decide if you need to tone it down.
Can I make it in a slow cooker Yes brown the sausage and sauté the veggies first then transfer everything to the slow cooker. Add cream and Parmesan near the end.

Final Thoughts

There you go a one pot creamy Parmesan Italian sausage ditalini soup that looks like effort but practically cooks itself. Serve it to guests or scarf it solo either way you get warm cozy satisfaction. Now go impress someone or yourself with your new culinary skills you have earned it.

Key tip If you want that restaurant finish add a final grating of fresh Parmesan right before serving and a few flakes of crushed red pepper if you like heat.

Want more cozy soup ideas Try this creamy sausage potato soup for a potato forward twist or this comforting pasta option creamy garlic Parmesan chicken pasta recipe when you need a change of pace.

Creamy Parmesan Italian Sausage Ditalini Soup Recipe