What type of Italian sausage works best?

Use mild or sweet Italian sausage for a balanced flavor, or spicy if you like heat. Avoid lean sausage—fat carries flavor and helps build the soup’s richness.

Can I substitute the pasta?

Yes, small shells, elbow macaroni, or orzo all work well. Just choose small shapes that cook quickly and don’t overpower the broth.

How do I prevent the pasta from getting mushy?

Cook it separately or stop cooking while it’s still firm. Add it to the soup just before serving, and store leftovers separately.

Can I make the soup lighter?

Absolutely. Use half-and-half, whole milk, or even a spoonful of cream cheese instead of heavy cream. The soup will still be rich but easier on the calories.

Can I add vegetables like spinach?

Yes. Add baby spinach at the end or sauté chopped zucchini, carrots, or celery for extra flavor and nutrition.

Can I make this ahead or freeze it?

Yes. Freeze the base without pasta or cream. Add fresh pasta and dairy when reheating to preserve texture and flavor.

Creamy Parmesan Italian Sausage Ditalini Soup That Feels Like Home

Name: Creamy Parmesan Italian Sausage Ditalini Soup That Feels Like Home
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 1 small onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 4 cups chicken broth; 1 cup water; 1 cup ditalini pasta; 1 cup heavy cream (or half-and-half); 1/2 cup grated parmesan cheese; 1/2 tsp dried basil; 1/4 tsp red pepper flakes (optional); 2 cups baby spinach (optional); Salt and black pepper to taste

Description

A hearty, creamy soup with Italian sausage, tender ditalini pasta, and savory parmesan—a comforting bowlful perfect for chilly days.

Ingredients

Scale

1 lb Italian sausage (mild or spicy)

1 small onion, diced

3 cloves garlic, minced

2 tbsp olive oil

4 cups chicken broth

1 cup water

1 cup ditalini pasta

1 cup heavy cream (or half-and-half)

1/2 cup grated parmesan cheese

1/2 tsp dried basil

1/4 tsp red pepper flakes (optional)

2 cups baby spinach (optional)

Salt and black pepper to taste

Instructions

1. In a large soup pot, heat olive oil over medium heat. Add sausage and brown until cooked through. Remove excess fat if needed.

2. Add diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.

3. Pour in chicken broth and water. Bring to a boil.

4. Stir in ditalini pasta. Cook uncovered until pasta is al dente, about 8–10 minutes.

5. Reduce heat. Add cream, parmesan, basil, and red pepper flakes. Stir well to combine.

6. Add spinach (if using) and simmer for 1–2 minutes until wilted. Season with salt and pepper to taste.

7. Serve hot with extra parmesan and crusty bread.

Notes

To avoid mushy pasta, cook separately and add just before serving.

For a lighter soup, substitute cream with milk or evaporated milk.

This soup freezes best without the pasta and cream—add those fresh when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 460
Sugar: 3g
Sodium: 890mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 18g
Cholesterol: 75mg

Keywords: creamy parmesan italian sausage ditalini soup