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Parmesan Italian Sausage Ditalini Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine Italian-Inspired
Servings 6 people
Calories 370 kcal

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
Keyword ditalini soup, Italian sausage soup, one-pot soup, Parmesan Italian Sausage Ditalini Soup, parmesan soup
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