🍜 Creamy Parmesan Italian Sausage Ditalini Soup
⭐ Ingredients (6 servings)
Protein & aromatics
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1 lb Italian sausage (mild or hot)
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1 medium onion, diced
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2–3 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
Broth & base
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1 (14.5 oz) can diced tomatoes (optional for a rosé-style version)
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4 cups chicken broth
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1 cup heavy cream (or half-and-half)
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1–1½ cups ditalini pasta
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½ cup freshly grated Parmesan (plus more for topping)
Seasonings
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1 tsp Italian seasoning
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½ tsp dried basil
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½–1 tsp crushed red pepper flakes (optional)
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½ tsp salt (adjust at end)
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½ tsp black pepper
Add-ins (optional but amazing)
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2–3 cups fresh spinach
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1 tbsp tomato paste for deeper flavor
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A squeeze of lemon to brighten at the end
🔥 Instructions
1. Brown the sausage
In a large pot, cook sausage over medium heat. Break it up into crumbles.
Drain excess fat if needed.
2. Add aromatics
Add onion, carrots, and celery. Cook 5–6 minutes until softened.
Stir in garlic and cook 30 seconds.
3. Add broth + seasonings
Pour in chicken broth, diced tomatoes (if using), tomato paste, and all seasonings.
Bring to a gentle boil.
4. Add ditalini
Stir in the ditalini and cook 10–12 minutes, until pasta is tender.
5. Make it creamy
Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth.
6. Add spinach (optional)
Stir in spinach and let it wilt.
7. Taste & serve
Adjust seasoning with salt, pepper, and a pinch of red pepper flakes.
Ladle into bowls and top with more Parmesan.
💡 Tips & Variations
✔️ Extra Creamy
Stir in 2–3 oz cream cheese before adding the Parmesan.
✔️ Thicker, stew-like
Add less broth (3 cups instead of 4), or simmer uncovered for a few minutes.
✔️ Lighter version
Use half-and-half and turkey sausage.
✔️ Make ahead
Cook the pasta separately and add to each bowl before serving to prevent sogginess.
If you want, I can turn this into:
📄 a printable recipe card
🍲 a slow cooker version
⚡ Instant Pot version
🧀 dairy-free or gluten-free adaptations
Just tell me!
