Go Back
Creamy Parmesan Italian Sausage Ditalini Soup
Antonio Morelli

Creamy Parmesan Italian Sausage Ditalini Soup Recipe Card

A rich, creamy, and comforting soup made with savory Italian sausage, tiny ditalini pasta, fresh herbs, and a generous helping of Parmesan cheese. It’s a cozy one-pot meal perfect for chilly nights or family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 people (hearty bowls)
Course: Dinner, Main Course, Soup
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • Italian sausage (mild or spicy)
  • Onion, garlic, celery
  • Chicken broth or stock
  • Ditalini pasta
  • Heavy cream or half-and-half
  • Parmesan cheese (freshly grated)
  • Olive oil, butter
  • Italian herbs, salt, black pepper
  • Optional: red pepper flakes, fresh parsley for garnish

Equipment

  • Heavy-bottomed soup pot or Dutch oven
  • Cutting board & knife
  • Wooden spoon or spatula
  • Measuring cups/spoons
  • Ladle
  • Grater (for fresh Parmesan)

Method
 

  1. Cook brown sausage in olive oil until you get a light brownish color & break it down into small crumbles.
  2. Sauté aromatics – onion, garlic, and celery – in butter until softened.
  3. Add broth and herbs, bring to a simmer.
  4. Stir in ditalini pasta; cook until al dente.
  5. Add heavy cream & shimmer gently on lower heat.
  6. Mix in Parmesan cheese until melted and creamy.
  7. Adjust seasonings to taste. Let it rest for 5 mins.
  8. Garnish and serve hot with crusty bread.

Notes

  • Use pre-cooked sausage if you're in a hurry.
  • Substitute ditalini with elbow or small shells if unavailable.
  • This soup thickens over time—add broth when reheating.