Creamy Parmesan Italian Sausage Ditalini Soup takes everything people love about creamy Italian sausage pastas and turns it into a slurpable, spoon‑ready comfort meal. Savory Italian sausage is browned with onions and garlic, then simmered in chicken broth and tomatoes with ditalini pasta until the noodles are tender.
The soup gets finished with cream or milk, tangy cream cheese, and a generous amount of freshly grated Parmesan, which melt into the broth and create a velvety, ultra‑flavorful base that clings to every piece of pasta. A handful of greens like spinach or kale stirred in at the end adds color and freshness, making it a complete, one‑pot dinner.
Equipment
- Large heavy‑bottomed pot or Dutch oven (at least 5–6 quarts).
- Wooden spoon or spatula for browning sausage and stirring.
- Cutting board and sharp knife for chopping onion, garlic, and any veggies.
- Measuring cups and spoons.
Ingredients
Base and sausage:
- 1–1½ lb (450–680 g) Italian sausage (mild or hot), casings removed if using links.
- 1 tablespoon olive oil (only needed if your sausage is very lean).
- 1 medium onion, diced (about 1 cup; yellow or white).
- 3–4 cloves garlic, minced (or about 2 teaspoons minced garlic from a jar).
Liquids, pasta, and tomatoes:
- 4–8 cups (about 1–2 L) low‑sodium chicken broth, depending on how brothy you want it (many recipes use 4–8 cups).
- 1 can (14–15 oz / ~400 g) diced or crushed tomatoes (fire‑roasted or petite diced work well).
- 1–2 cups (about 8–12 oz / 225–340 g) uncooked ditalini pasta (or another small pasta like elbows or small shells).
Creamy / cheesy components:
- 4–8 oz (115–225 g) cream cheese, softened and cubed (most recipes use 4–8 oz).
- ½–1 cup heavy cream or half‑and‑half (some versions use up to 2 cups for extra richness).
- ½–1½ cups freshly grated Parmesan cheese, divided (finely grated, “sandy” texture melts best).
Seasonings and veggies:
- 1–2 teaspoons Italian seasoning (or a mix of oregano and basil).
- ¼–½ teaspoon red pepper flakes (optional, for mild heat).
- ½–1 teaspoon kosher salt, or to taste (go light at first; sausage and Parmesan are salty).
- ½ teaspoon black pepper, or to taste.
- 2 packed cups chopped fresh spinach or finely shredded kale (optional but popular).
- Fresh parsley or basil, chopped, for garnish.(See the next page below to continue the steps …)