Ditalini Soup with Creamy Parmesan and Italian Sausage Recipe
Craving a bowl of pure comfort? Ditalini Soup with Creamy Parmesan and Italian Sausage is the answer to your coziest dinner dreams. This soup is a delightful medley of tender pasta, savory sausage, and fresh veggies, all bathed in a luxuriously creamy Parmesan broth. The aroma alone will have everyone circling the kitchen! Whether you’re feeding a hungry family or just need a soul-warming meal, this recipe is a go-to favorite that’s simple to whip up but guaranteed to impress. Each spoonful is a perfect balance of heartiness and creamy indulgence, making this soup a star for chilly nights or any day you need a little extra comfort.
Ingredients You’ll Need
One of the best things about Ditalini Soup with Creamy Parmesan and Italian Sausage is how it transforms a handful of humble ingredients into something truly special. Each element brings its own magic, from the richness of the sausage to the nuttiness of fresh Parmesan and the gentle bite of ditalini pasta.
- Olive oil: Adds a fruity, flavorful base for sautéing and brings everything together.
- Italian sausage: The backbone of the soup, lending spice and depth; use mild or spicy depending on your mood.
- Yellow onion: Infuses sweetness and aroma as it softens and melds with the sausage.
- Garlic: Essential for savory warmth and classic Italian flavor.
- Carrots: Provide gentle sweetness and a pop of color.
- Celery: Adds earthy crunch and rounds out the mirepoix base.
- Dried oregano: Gives an herby kick and unmistakable Italian flair.
- Crushed red pepper flakes (optional): For a subtle, warming heat that you can adjust to taste.
- Salt: Balances all the flavors and enhances the natural tastes of the other ingredients.
- Black pepper: Adds a gentle bite and depth.
- Low-sodium chicken broth: The savory liquid backbone that ties the soup together.
- Ditalini pasta: These tiny tubes are the perfect pasta for catching all that creamy broth.
- Heavy cream: Brings the luxurious, velvety texture that sets this soup apart.
- Freshly grated Parmesan cheese: Melts into the broth for a rich, nutty, and salty finish.
- Baby spinach: Adds a burst of color and freshness, gently wilting into the soup.
- Fresh parsley (optional): A bright, herbal garnish that makes each bowl feel special.
How to Make Ditalini Soup with Creamy Parmesan and Italian Sausage
Step 1: Brown the Italian Sausage
Start by heating your olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks. The goal is to get those irresistible browned bits, which will infuse the soup with loads of flavor. This step sets the foundation, so don’t rush it—let the sausage get nice and golden, about 6 to 8 minutes. Remove any excess grease, leaving just about a tablespoon for maximum taste.
Step 2: Sauté the Vegetables
Toss in your diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened and the kitchen starts to smell absolutely amazing. This classic combination (known as mirepoix) builds the aromatic backbone of Ditalini Soup with Creamy Parmesan and Italian Sausage and gives it a rustic, homemade quality.
Step 3: Season and Add Broth
Sprinkle in the dried oregano, crushed red pepper flakes (if you want a little extra warmth), salt, and black pepper. Stir to coat the vegetables and sausage, then pour in the chicken broth. Bring everything to a gentle boil—this is where all those flavors start marrying together into one delicious, savory pot.
Step 4: Cook the Pasta
Add the ditalini pasta straight into the bubbling broth. Cook for 8 to 10 minutes, stirring now and then so the pasta doesn’t stick to the bottom. You’re aiming for al dente—tender, but still with a bit of bite. The pasta will soak up some of that tasty broth, thickening the soup slightly.
Step 5: Make It Creamy
Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Watch as the soup transforms before your eyes: the broth becomes luxuriously creamy and the Parmesan melts in, adding richness and a touch of nutty saltiness that’s simply irresistible.
Step 6: Finish with Greens
Add the chopped spinach and let it wilt for about 2 minutes. The spinach adds freshness and a lovely green color that makes the soup feel vibrant. Give the soup a final taste and adjust the seasoning if needed.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls and top with a sprinkle of fresh parsley and extra Parmesan if you like. Each bowl of Ditalini Soup with Creamy Parmesan and Italian Sausage is a little celebration of creamy, cozy flavor!
How to Serve Ditalini Soup with Creamy Parmesan and Italian Sausage
Garnishes
A generous shower of freshly grated Parmesan is always a good idea, but don’t stop there! A sprinkle of chopped fresh parsley adds a burst of color and bright, herbal notes. You can also add a pinch of black pepper or even a drizzle of good olive oil for a beautiful finishing touch.
Side Dishes
This soup pairs perfectly with a thick slice of crusty Italian bread (for dunking, of course), a crisp green salad tossed with lemon vinaigrette, or even a platter of roasted veggies. If you want to keep things extra cozy, serve with garlic bread or a simple tomato bruschetta on the side.
Creative Ways to Present
For a family-style meal, serve Ditalini Soup with Creamy Parmesan and Italian Sausage in a big, rustic soup tureen with a bowl of extra Parmesan on the side. For a dinner party, ladle into small mugs or ramekins for a starter course. Or, offer a “toppings bar” with fresh herbs, chili flakes, and crunchy croutons so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Ditalini Soup with Creamy Parmesan and Italian Sausage keeps beautifully in the fridge for up to 3 days. Store it in an airtight container. The flavors actually meld and deepen overnight, making the next day’s lunch even better! If the soup thickens, just add a splash of broth or water when reheating.
Freezing
You can freeze this soup, but keep in mind that the pasta may become a bit softer after thawing. For best results, you can cook the pasta separately and add it fresh when reheating. Cool the soup completely before transferring to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick, add extra broth, water, or even a splash of cream to loosen it up. Taste and adjust seasoning as needed before serving. Individual portions can also be microwaved in a pinch.
FAQs
Can I make Ditalini Soup with Creamy Parmesan and Italian Sausage vegetarian?
Absolutely! Omit the sausage, use vegetable broth, and toss in a can of drained white beans for protein and heartiness. The beans soak up the creamy broth beautifully and make the soup just as satisfying.
What can I use instead of ditalini pasta?
If you can’t find ditalini, other small pasta shapes like elbow macaroni, small shells, or even orzo make great substitutes. Just be sure to adjust the cook time as needed.
How do I lighten up this soup?
You can swap the heavy cream for half-and-half or even whole milk for a lighter but still creamy result. Reduced-fat Parmesan works too, but the soup will be a tad less rich.
Can I use kale or another green?
Definitely! Kale or Swiss chard are both sturdy, flavorful greens that can step in for spinach. Just chop them finely and add a few extra minutes of simmering time to make them tender.
Is Ditalini Soup with Creamy Parmesan and Italian Sausage spicy?
It depends on your sausage and how much red pepper flakes you add. Use mild sausage and skip the flakes for a gentler flavor, or embrace spicy sausage and red pepper for a kick!
Final Thoughts
If you’re ready for a bowl of something irresistible, don’t wait—make this Ditalini Soup with Creamy Parmesan and Italian Sausage tonight! It’s one of those recipes that instantly feels like home and brings everyone to the table with big smiles. Give it a try and discover why it’s sure to become a staple in your kitchen, too.
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Ditalini Soup with Creamy Parmesan and Italian Sausage Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Ditalini Soup with Creamy Parmesan and Italian Sausage is a rich and hearty Italian-American dish perfect for cozy meals. It features tender pasta cooked in a flavorful broth with savory Italian sausage, fresh vegetables, and a luscious creamy Parmesan finish, making it a comforting and satisfying soup that’s easy to prepare on the stovetop.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups baby spinach, chopped
Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 5 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
Pasta
- 1 cup ditalini pasta
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Remove excess grease if needed, leaving about 1 tablespoon in the pot.
- Sauté the Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened and become fragrant.
- Add Seasonings: Stir in the dried oregano, crushed red pepper flakes (if using), salt, and black pepper to combine well with the vegetables and sausage.
- Simmer the Broth: Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat.
- Cook the Pasta: Add the ditalini pasta to the boiling broth. Cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Finish with Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until the soup is smooth, creamy, and well combined.
- Add Spinach: Incorporate the chopped baby spinach into the soup. Cook for an additional 2 minutes or until the spinach has wilted.
- Adjust and Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- You can replace spinach with kale or Swiss chard for a different leafy green twist.
- To make this soup vegetarian, omit the sausage and use vegetable broth; add white beans for protein.
- Remove sausage casing before cooking to ensure it breaks up easily.
- If you prefer a spicier soup, increase the crushed red pepper flakes or use spicy Italian sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
