Print

Parmesan Italian Sausage Ditalini Soup Recipe

Parmesan Italian Sausage Ditalini Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Creamy, hearty, and full of flavor, this Parmesan Italian Sausage Ditalini Soup combines tender pasta, rich Italian sausage, and a silky Parmesan broth for the ultimate comfort food experience.

Ingredients

Italian Sausage:

1 lb

Olive Oil:

1 tbsp

Onion, diced:

1 small

Garlic, minced:

2 cloves

Diced Tomatoes, drained:

14.5 oz can

Chicken Stock:

2 quarts

Heavy Cream:

1/2 cup

Ditalini Pasta:

1 cup

Parmesan Cheese, freshly grated:

1/2 cup

Dried Basil:

1/2 tsp

Dried Oregano:

1/2 tsp

Salt:

to taste

Black Pepper:

to taste

Fresh Parsley, chopped (for garnish):

as needed

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned. Remove sausage and set aside, leaving drippings in the pot.
  2. Add diced onion and garlic to the pot and sauté until soft and fragrant, about 3–4 minutes.
  3. Stir in drained tomatoes, chicken stock, basil, and oregano. Return sausage to the pot and bring to a gentle simmer for 10 minutes.
  4. Add ditalini pasta and cook until al dente, about 8–10 minutes.
  5. Reduce heat and stir in heavy cream and grated Parmesan. Stir until cheese is melted and soup is creamy.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

  • Use fresh Parmesan for best results—pre-grated cheese won’t melt as smoothly.
  • For a lighter version, use turkey sausage and half-and-half.
  • To prevent soggy pasta, cook and store it separately if making the soup ahead.
  • Leftovers taste even better the next day—add a splash of stock when reheating.
  • Toasting ditalini before boiling adds a nutty flavor boost.

Nutrition

Find it online: https://cookedbysarah.com/parmesan-italian-sausage-ditalini-soup-recipe/