Description
This Parmesan Italian Sausage Ditalini Soup is rich, creamy, and comforting. Loaded with Italian sausage, tender pasta, and Parmesan cheese, it’s the perfect cozy family dinner.
Ingredients
1 tbsp olive oil
1 lb Italian sausage (sweet or spicy, casings removed)
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
6 cups chicken stock (low-sodium preferred)
1 tsp dried basil
1 tsp dried oregano
1 ½ cups ditalini pasta (or small shells/elbow)
½ cup heavy cream (or half-and-half)
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart, and cook until browned. Remove sausage with a slotted spoon, leaving drippings.
Add diced onion and garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.
Stir in diced tomatoes, chicken stock, basil, and oregano. Return sausage to the pot and bring to a gentle simmer. Cook for 10 minutes.
Add ditalini pasta and cook until al dente, about 8–10 minutes.
Lower the heat and stir in heavy cream and Parmesan until melted and creamy.
Season with salt and black pepper to taste. Garnish with parsley and serve warm with crusty bread.
Notes
Swap sausage with turkey sausage for a lighter version.
To make ahead, cook pasta separately and add when reheating.
Pecorino Romano can be used in place of Parmesan for a saltier bite.
Pasta will absorb broth over time—add extra chicken stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 65 mg