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Creamy Parmesan Italian Sausage Ditalini Soup is shown as the featured image, highlighting its creamy broth and hearty ingredients.

Easy Creamy Parmesan Italian Sausage Ditalini Soup

This comforting and flavorful soup features Italian sausage, ditalini pasta, and a creamy Parmesan broth. It's a perfect balance of rich and savory, ideal for a cozy meal. The recipe ensures a velvety texture by carefully incorporating the cream and cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, casings removed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup ditalini pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Garlic mincer
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
  3. Leave the rendered fat in the pot.
  4. Add the diced onion to the pot and cook until softened, about 5 minutes.
  5. Add the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.
  6. Pour in the chicken broth and diced tomatoes (undrained). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  7. Add the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
  8. Return the cooked sausage to the pot.
  9. Stir in the heavy cream and Parmesan cheese. Heat gently until the cheese is melted and the soup is heated through. Do not boil!
  10. Season with salt and pepper to taste.
  11. Garnish with fresh parsley and extra Parmesan cheese.
  12. Serve immediately.

Notes

For a spicier soup, increase the amount of red pepper flakes. For a richer flavor, use bone broth instead of regular chicken broth. Temper the cream by whisking a small amount of hot broth into the cold cream before adding it to the pot to prevent curdling. Stir in the Parmesan cheese after the cream for a smoother texture.