Description
Warm, comforting, and bursting with flavor, Creamy Parmesan Italian Sausage Ditalini Soup is a cozy dish that’s perfect for chilly nights. This hearty soup combines savory Italian sausage, tender ditalini pasta, and a rich, creamy broth infused with garlic, herbs, and Parmesan cheese. It’s a delightful twist on classic Italian fare that’s sure to become a new family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounce) petite diced tomatoes
- 4 cup chicken broth
- 2 cup water
- 1 cup ditalini pasta, uncooked
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 ounce cream cheese, slightly warmed
- 1/2 cup heavy whipping cream
- 1/2–1 cup freshly grated Parmesan cheese
- 1–2 cup fresh spinach or kale (optional)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped, for garnish
- Extra Parmesan, for serving
Instructions
- Start by heating the olive oil in a large pot over medium-high heat. Add the Italian sausage and break it apart as it cooks. Cook the sausage until it’s browned and no longer pink. Drain off any excess grease from the pot.
- Next, add the diced onion to the pot and cook for 2-3 minutes until softened. Then, stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth, water, and diced tomatoes. Stir the pot, scraping up any browned bits from the bottom. Bring the mixture to a gentle boil.
- Stir in the ditalini pasta, Italian seasoning, basil, oregano, and red pepper flakes (if using). Reduce the heat and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Reduce the heat to low. Stir in the slightly warmed cream cheese until it’s fully melted and dissolved into the broth. Then, gradually stir in the heavy cream and Parmesan cheese, adding the cheese in small handfuls and stirring until it’s fully melted.
- If you’re using spinach or kale, add it now and simmer just until it’s wilted, about 1-2 minutes.
- Taste the soup and adjust the salt and pepper to your liking. Garnish with fresh parsley and extra Parmesan cheese. Serve the Creamy Parmesan Italian Sausage Ditalini Soup immediately with crusty bread for dipping.
Notes
Warm the cream cheese before adding it to the soup so it melts smoothly without clumping.
Add the Parmesan cheese in small handfuls over low heat to avoid stringy clumps.
The longer the pasta sits in the soup, the more broth it will absorb. Serve the soup soon after cooking or cook the pasta separately for meal prep.
This soup can also be made in an Instant Pot (for faster cooking) or a slow cooker (for richer flavor).
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 24 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 2 grams
- Protein: 24 grams
- Cholesterol: 70 milligrams