I have to say, I totally vibe with this creamy Italian sausage ditalini soup. It brings together hearty Italian sausage and fresh veggies in a way that feels both luxurious and comforting. Every spoonful is a burst of savory goodness with just the right amount of creamy, cheesy bliss.
I love making my Creamy Parmesan Italian Sausage Ditalini Soup when I need a tasty, hearty meal that’s both filling and packed with flavor. I start by browning 1 lb of Italian sausage (casings removed) in 1 tbsp olive oil along with a diced medium onion and 3 cloves of garlic.
Once it’s nicely browned I add in 2 chopped carrots and 2 chopped celery stalks before pouring in 8 cups chicken broth and a can of diced tomatoes. I then stir in 8 oz ditalini pasta, 1 tsp dried oregano, 1 tsp dried basil and a pinch of red pepper flakes for that extra kick.
After simmering the goodness together, I pour in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese. This reminds me a bit of that Flavor Nectar Creamy Parmesan Italian Sausage Soup and even a nod to Thomas Keller’s style when I mix in the optional 2 cups fresh spinach.
Enjoy this warm recipe that is as nutritious as it is satisfying.
Why I Like this Recipe
I love this recipe because it fills me up with its warm and comforting vibe, like it hugs you from the inside out whenever I take a bite.
One reason I really dig it is the cheesy, creamy flavor from the heavy cream and Parmesan; it makes the soup feel rich and indulgent even on a busy night.
I also appreciate how the Italian sausage brings a bold, savory taste to the dish that just mixes really well with the veggies, even if they’re a bit chunky sometimes.
Lastly, i like that its pretty flexible – i can add extra spinach or spice it up with red pepper flakes whenever i feel like it, making every bowl a little different and fun.
Ingredients
- Italian sausage is loaded with protein and adds a spicy, rich flavor boost.
- Ditalini pasta supplies carbs and a fun, chewy texture to every bite.
- Parmesan cheese gives a creamy, salty tang that ties all flavors together.
- Heavy cream smooths out the broth for that velvety, comforting finish.
- Chicken broth forms a hearty, savory base that warms you up.
- Carrots lend natural sweetness and dietary fiber.
- Celery offers crunch and extra fiber, balancing the dish nicely.
- Diced tomatoes supply tangy acidity and juicy texture for contrast.
- Fresh spinach adds vitamins and a vibrant green touch at the end.
Ingredient Quantities
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 8 oz ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
How to Make this
1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Let them cook till they soft and smell really good.
2. Add the Italian sausage (crumbling it as you add) to the pot. Cook until its nicely browned and no longer pink.
3. Mix in the chopped carrots and celery, and cook for another 4 or 5 minutes until slightly tender.
4. Pour in the chicken broth and the entire can of diced tomatoes with their juice. Stir well.
5. Bring the mixture to a simmer, then add the ditalini pasta, dried oregano, dried basil, and if you like a little heat, the red pepper flakes.
6. Let the pasta cook for about 8-10 minutes until it’s al dente, stirring occasionally so nothing sticks.
7. Turn the heat a bit lower and stir in the heavy cream and freshly grated Parmesan cheese. Let it simmer a couple minutes so the cheese melts completely.
8. Taste it and add salt and pepper as needed.
9. If you want, stir in the fresh spinach and cook until it wilts, just for an extra punch of color and flavor.
10. Serve hot with extra Parmesan sprinkled on top and enjoy your hearty, cheesy bowl of comfort!
Equipment Needed
1. Large pot – needed to cook all the ingredients evenly over medium heat which also helps in nutrient retention from the veggies.
2. Cutting board – used for safely chopping the onion, garlic, carrots, celery, and spinach while keeping flavors fresh.
3. Chef’s knife – essential for dicing and mincing ingredients so they cook uniformly.
4. Measuring cups and spoons – ensures accurate quantities of broth, cream, oil, and seasonings for balanced nutrition.
5. Wooden spoon – allows for effective stirring without damaging the pot or altering the temperature stability.
6. Can opener – required to open the diced tomatoes without any hassle.
7. Parmesan grater – for freshly grating the cheese, enhancing both taste and texture with minimal processing.
FAQ
Creamy Parmesan Italian Sausage Ditalini Soup Recipe Substitutions and Variations
- Italian sausage: You can swap it with ground pork or turkey sausage if you want a leaner option.
- Olive oil: If you’re out, try using butter or a mild vegetable oil instead.
- Ditalini pasta: Any small pasta like elbow macaroni will work just as well.
- Heavy cream: You could use half and half for a lighter soup or even coconut cream for a different flavor twist.
- Fresh spinach: Kale or arugula can be used instead, but they’ll change the taste a bit.
Pro Tips
1. Dont overcook the pasta – keep an eye on it and maybe check a minute early since it keeps cooking in the hot broth and can turn mushy if left too long.
2. Really make sure the sausage gets a good, even brown before adding the veggies. That browning step not only looks good but gives the whole dish that strong, savory flavor.
3. When adding the cream and cheese, turn the heat way down so you dont accidentally curdle the sauce. Low, slow heat helps everything melt together nicely.
4. If you’re tossing in fresh spinach, add it at the very end. Overcooking it can make it lose its bright color and a bit of its texture, so just give it a little stir until it wilts.
Creamy Parmesan Italian Sausage Ditalini Soup Recipe
My favorite Creamy Parmesan Italian Sausage Ditalini Soup Recipe
Equipment Needed:
1. Large pot – needed to cook all the ingredients evenly over medium heat which also helps in nutrient retention from the veggies.
2. Cutting board – used for safely chopping the onion, garlic, carrots, celery, and spinach while keeping flavors fresh.
3. Chef’s knife – essential for dicing and mincing ingredients so they cook uniformly.
4. Measuring cups and spoons – ensures accurate quantities of broth, cream, oil, and seasonings for balanced nutrition.
5. Wooden spoon – allows for effective stirring without damaging the pot or altering the temperature stability.
6. Can opener – required to open the diced tomatoes without any hassle.
7. Parmesan grater – for freshly grating the cheese, enhancing both taste and texture with minimal processing.
Ingredients:
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 8 oz ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Let them cook till they soft and smell really good.
2. Add the Italian sausage (crumbling it as you add) to the pot. Cook until its nicely browned and no longer pink.
3. Mix in the chopped carrots and celery, and cook for another 4 or 5 minutes until slightly tender.
4. Pour in the chicken broth and the entire can of diced tomatoes with their juice. Stir well.
5. Bring the mixture to a simmer, then add the ditalini pasta, dried oregano, dried basil, and if you like a little heat, the red pepper flakes.
6. Let the pasta cook for about 8-10 minutes until it’s al dente, stirring occasionally so nothing sticks.
7. Turn the heat a bit lower and stir in the heavy cream and freshly grated Parmesan cheese. Let it simmer a couple minutes so the cheese melts completely.
8. Taste it and add salt and pepper as needed.
9. If you want, stir in the fresh spinach and cook until it wilts, just for an extra punch of color and flavor.
10. Serve hot with extra Parmesan sprinkled on top and enjoy your hearty, cheesy bowl of comfort!
