Warm, cheesy, and brimming with savory Italian flavors, Parmesan Italian Sausage Ditalini Soup is the kind of comfort food that makes weeknights feel special. Tender ditalini pasta, browned Italian sausage, bright tomatoes and a generous dusting of freshly grated Parmesan create a bowl that’s hearty, fragrant, and simple enough for beginner cooks to master.
Why You’ll Love ThisParmesan Italian Sausage Ditalini Soup Recipe
- Quick and easy to prepare—ready in about 30–40 minutes for busy evenings.
- Uses simple, wholesome ingredients you likely have on hand.
- Perfect for family meals or entertaining—crowd-pleasing flavor and easy to scale.
A Little Background
This kind of rustic Italian-inspired soup blends pantry pasta with bold sausage and a cheesy finish. Variations of sausage-and-pasta soups have long been popular in home kitchens because they turn inexpensive staples into comforting, satisfying meals. Serve it any time you want warmth and flavor without fuss—especially on chilly evenings or when you crave a bowl of cozy nostalgia.
Key Ingredients for perfect Parmesan Italian Sausage Ditalini Soup
- Italian sausage (mild or hot): provides the soup’s savory, spiced base—remove casings and crumble when cooking.
- Ditalini pasta: small tube-shaped pasta that soaks up broth and is easy to eat by the spoonful.
- Chicken broth: a flavorful, light liquid base—use low-sodium if you plan to add extra salt or Parmesan.
- Canned diced tomatoes: add acidity and body to the broth for balanced flavor.
- Parmesan cheese: freshly grated for finishing—adds umami and creaminess when stirred in at the end.
Step-by-Step Instructions to make Parmesan Italian Sausage Ditalini Soup
- Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil if your sausage is lean, then crumble in the Italian sausage and cook until nicely browned, breaking it up with a spoon.
- Remove excess fat if desired, then add diced onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 5–7 minutes.
- Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste (if using) and cook briefly to deepen flavor.
- Pour in canned diced tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pot, bring to a simmer, and season with salt, pepper, and a pinch of red pepper flakes if you like heat.
- Once the broth is simmering, add the ditalini pasta and cook according to package directions until al dente—usually about 8–10 minutes—stirring occasionally so the pasta doesn’t stick.
- When the pasta is tender, reduce heat to low. Stir in a generous handful of freshly grated Parmesan and a splash of cream or a pat of butter if you prefer a richer mouthfeel.
- Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon to brighten the flavors. If using greens like spinach, stir them in now and let them wilt for a minute.
- Ladle into bowls and finish with extra Parmesan and a sprinkle of chopped parsley or crushed red pepper. Serve hot.
Pro Tips & Variations
- Practical cooking tip: Brown the sausage well for deeper flavor and deglaze the pot with a splash of broth or wine to lift those tasty browned bits.
- Storage or reheating suggestion: Refrigerate leftovers up to 3–4 days. Reheat gently on the stove with a splash of broth to loosen the pasta; pasta will absorb liquid as it sits.
- Optional variations: Swap ditalini for small shells or macaroni; add kale or chopped spinach for greens; use spicy sausage for more heat or turkey sausage for a lighter option.
Serving Suggestions
Pair this soup with crusty bread or garlic toast to soak up the savory broth. A simple green salad and a glass of Chianti or a crisp white wine complete the meal nicely. It’s also great for potlucks—bring a large pot and keep warm in a slow cooker for easy serving.
Parmesan Italian Sausage Ditalini Soup
A cozy, tomato-kissed soup loaded with browned Italian sausage, tiny ditalini pasta, and a savory Parmesan finish—simple, hearty, and ready in one pot.
Equipment
- 1 Dutch oven or large soup pot
- 1 Wooden spoon
- 1 Chef’s knife
- 1 Ladle
- 1 Box grater or Microplane for the Parmesan
Ingredients
Soup Base
- 1 lb Italian sausage mild or hot, casings removed
- 1 tbsp olive oil use only if sausage is lean
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 14.5 oz diced tomatoes with juices
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes optional, to taste
- Kosher salt and freshly ground black pepper to taste
Pasta & Finish
- 1 cup ditalini pasta uncooked (about 6 oz)
- 0.75 cup Parmesan cheese freshly grated, plus more for serving
- 0.25 cup heavy cream optional for richer broth
- 2 cups baby spinach optional, roughly chopped
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Soup Base
- Heat a Dutch oven over medium-high. Add olive oil if using, then crumble in the Italian sausage. Cook, stirring and breaking it up, until well browned and cooked through, 5–7 minutes. Spoon off excess fat if desired.
- Add onion, carrots, and celery. Cook until softened, 5–7 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
- Stir in diced tomatoes (with juices), chicken broth, Italian seasoning, and red pepper flakes. Scrape up browned bits from the pot. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
Pasta & Finish
- Add ditalini to the simmering soup. Cook uncovered, stirring occasionally, until al dente according to package time (about 8–10 minutes).
- Reduce heat to low. Stir in grated Parmesan until melted and the broth is lightly creamy. Add heavy cream if using, and stir in spinach to wilt, 1–2 minutes. Taste and adjust salt and pepper.
- Ladle into bowls and top with extra Parmesan and parsley. Serve hot.
Notes
For best texture, cook pasta directly in the soup so it absorbs flavor. If you expect leftovers, cook the pasta separately and add to bowls before ladling over hot broth to prevent over-softening. Thin leftovers with extra broth when reheating, as the pasta will continue to absorb liquid.
Nutrition
Serving: 360gCalories: 370kcalCarbohydrates: 35g
Tried this recipe?Let us know how it was!