Creamy Parmesan Italian Sausage Ditalini Soup
This Creamy Parmesan Italian Sausage Ditalini Soup is a hearty, comforting dish that's perfect for chilly evenings. Featuring savory Italian sausage, tender ditalini pasta, and fresh spinach, all simmered in a rich, creamy Parmesan broth, this soup is a complete meal in a bowl. Pair it with crusty bread for a satisfying, cozy dinner the whole family will love.
Servings: 6
Calories: 450kcal
Ingredients
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can 14.5 oz diced tomatoes, drained
- 1 cup ditalini pasta or other small pasta
- 2 cups fresh spinach chopped
- 1/2 cup grated Parmesan cheese plus extra for garnish
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks.
- Once fully cooked, remove the sausage from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the drained diced tomatoes and the cooked sausage.
- Add the ditalini pasta and cook according to package instructions, usually 8-10 minutes, stirring occasionally.
- Stir in the heavy cream, grated Parmesan cheese, and chopped spinach.
- Simmer for 2-3 more minutes, until the spinach wilts and the soup becomes creamy.
- Taste and adjust seasoning with salt and black pepper.
- Ladle the soup into bowls and garnish with extra Parmesan cheese and chopped fresh parsley.
- Serve hot with crusty bread for dipping.
Notes
For a lighter option, you can substitute Italian sausage with chicken or turkey sausage.
Ditalini pasta can be swapped for other small pasta like macaroni or mini shells.
For a smoky twist, try using fire-roasted diced tomatoes instead of regular.
This soup thickens as it sits — add a splash of broth when reheating if needed.