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.
Instructions And Steps
Heat the olive oil in the large pot over medium‑high heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks, and sauté until it’s nicely browned and no longer pink. If there is a lot of rendered fat, drain off some, leaving about a tablespoon in the pot for flavor and to help soften the onions.
Add the diced onion to the sausage and cook for 3–5 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant, being careful not to let it brown.
Sprinkle in the Italian seasoning, red pepper flakes (if using), a pinch of salt, and some black pepper. Stir and cook for another minute to bloom the herbs and spices in the hot fat, which helps deepen the flavor of the finished soup.
Pour in the chicken broth and the can of diced or crushed tomatoes (including the juices). Stir to combine and scrape up any browned bits from the bottom of the pot; those bits add savory depth to the broth.
Bring the mixture up to a gentle boil over medium‑high heat. As soon as it’s boiling, stir in the uncooked ditalini pasta. Reduce the heat slightly to maintain a steady simmer and cook, uncovered, for about 8–12 minutes (depending on the pasta brand), stirring frequently so the pasta doesn’t stick to the bottom of the pot.
While the pasta cooks, ensure the cream cheese is softened; if not, microwave it in short bursts until very soft but not melted. When the pasta is just shy of al dente, reduce the heat to low. Add the cream cheese cubes to the pot and stir continuously until they fully melt and incorporate into the broth. This step can take a few minutes; patience here prevents lumps and ensures a smooth, creamy base.
Once the cream cheese is blended in, slowly pour in the heavy cream or half‑and‑half while stirring. Allow the soup to gently heat through on low heat, but avoid boiling at this point to keep the dairy from separating. The broth should now look creamy and slightly thickened.
Remove the pot from direct heat or keep it over very low heat. Gradually add the grated Parmesan in small handfuls, stirring constantly after each addition until the cheese melts completely and disappears into the soup before adding more. Adding Parmesan slowly off high heat helps prevent it from clumping or turning grainy.
If you’re including spinach or kale, stir it into the hot soup now and cook for 1–3 minutes, just until the greens wilt and turn vibrant. Taste the soup and adjust seasoning with more salt, pepper, or red pepper flakes as needed; remember the sausage and Parmesan already contribute salt and umami.
Check the pasta for doneness; if it’s still a bit firm, simmer the soup gently for another couple of minutes, stirring often. If the soup seems too thick at this point, thin it with a bit more warm broth or a splash of milk until it reaches your preferred consistency. If it’s too thin, let it simmer on low for a few more minutes, uncovered, to reduce slightly, stirring to prevent sticking.
Ladle the Creamy Parmesan Italian Sausage Ditalini Soup into bowls. Garnish with extra grated Parmesan and a sprinkle of chopped parsley or basil, if desired. Serve immediately with crusty bread or garlic toast for dipping—the rich, cheesy broth begs to be soaked up.
Tips And Tricks
Brown the sausage well for maximum flavor. Letting it develop browned bits (fond) on the bottom of the pot, then deglazing with broth and tomatoes, creates a deeper, more complex base than just cooking it until gray. Breaking the sausage into relatively small crumbles also makes the soup easier to eat and ensures sausage in every spoonful.
Use good‑quality Parmesan and grate it finely. Many recipes stress using real Parmigiano Reggiano or at least a high‑quality Parmesan and grating it yourself to a sandy texture; pre‑shredded or “green can” cheeses often contain anti‑caking agents and don’t melt as smoothly. Adding it off high heat, in small batches, is key to achieving a silky broth.
Soften the cream cheese fully before adding. Cold cream cheese is more likely to form stubborn lumps. Let it come to room temperature or microwave briefly until very soft, then stir it in over low heat so it melts evenly into the soup.
Stir the pasta often while it cooks. Ditalini likes to sink and can stick to the bottom of the pot, especially in a thicker tomato‑based broth. Frequent stirring during those 8–12 minutes prevents clumping and ensures the pasta cooks evenly.
Mind the salt. Italian sausage, broth, and Parmesan all add significant salt; starting with low‑sodium broth and seasoning lightly at the beginning, then tasting and adjusting at the end, prevents an overly salty soup. If it ends up saltier than you like, adding a bit more cream or a splash of unsalted broth can help balance it.
Expect the soup to thicken as it stands. Between the pasta starch and the cheese, this soup becomes thicker over time, especially once cooled and refrigerated. When reheating leftovers, stir in a splash of broth or milk to return it to a spoonable consistency, and warm gently over low heat to keep the cream and cheese from separating.
Variations
Tomato‑forward vs. lightly creamy: Some versions lean more heavily into tomatoes with crushed or fire‑roasted tomatoes, making the cream and Parmesan more of an accent than the main base. Others limit tomatoes to a single can and load up on cream, cream cheese, and Parmesan for a richer, almost Alfredo‑like broth. Adjust the tomato and cream ratios based on which profile you prefer.
Veggie‑loaded: Add finely diced carrots, celery, or red bell pepper to the pot along with the onion and sauté until soft before adding broth and pasta. This adds sweetness, color, and nutrition without changing the core flavor. A handful of mushrooms sautéed with the sausage can also deepen the umami profile.
Swap the greens: Spinach and kale are most common, but you can use chard or even finely shredded cabbage, letting it simmer a bit longer to soften. For a more kid‑friendly bowl, you can leave greens out entirely or chop them very small so they melt into the background.
Change the pasta: Ditalini is traditional here and has that fun, tiny shape that holds the creamy broth. You can substitute other small shapes like elbows, small shells, or mini bow ties, adjusting cook time as needed. For a gluten‑free version, use a gluten‑free small pasta or even cooked rice stirred in at the end.
Make it lighter: Use turkey or chicken Italian sausage, swap part of the heavy cream for milk, and reduce or omit the cream cheese while keeping some Parmesan for flavor. The soup will still taste indulgent thanks to the sausage, herbs, and cheese, but it will be a bit less rich and calorie‑dense.
Heat it up: Use hot Italian sausage and increase the red pepper flakes if you like a spicier bowl. A splash of hot sauce or a pinch of cayenne at the end can add warmth without overwhelming the Parmesan and cream.
However you customize it, Creamy Parmesan Italian Sausage Ditalini Soup delivers a deeply satisfying combination of savory sausage, tender pasta, and a luxurious Parmesan‑laced broth that turns a simple pot of soup into a full, cozy meal.
