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Creamy Italian Sausage Ditalini Soup Easy Family Comfort Food

Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup is a rich and comforting one-pot meal featuring savory Italian sausage, tender ditalini pasta, spinach, and a creamy Parmesan broth. Perfect for chilly nights or cozy family dinners!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy, based on preference
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 14.5 oz can Diced tomatoes
  • 0.5 cup Heavy cream
  • 0.5 cup Grated Parmesan cheese
  • 2 cups Fresh spinach or kale
  • 1 cup Ditalini pasta or other small pasta
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Crushed red pepper flakes optional, for heat

Method
 

  1. 1. Brown the Sausage: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon. Remove any excess grease if needed.
  2. 2. Sauté Aromatics: Add chopped onion and cook for 3–4 minutes, until softened. Stir in minced garlic and cook for 30 seconds, until fragrant.
  3. 3. Build the Base: Pour in chicken broth, diced tomatoes (with juices), Italian seasoning, and ditalini pasta. Stir well and bring to a gentle boil.
  4. 4. Simmer: Reduce heat and simmer for about 10–12 minutes, or until pasta is tender.
  5. 5. Add Creaminess: Stir in heavy cream, Parmesan cheese, and spinach. Simmer for 2–3 minutes, until spinach wilts and the soup thickens slightly.
  6. 6. Season: Taste and adjust with salt, pepper, and red pepper flakes if desired.
  7. 7. Serve: Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if desired. Serve warm with crusty bread.

Notes

For a lighter version, use turkey sausage and half-and-half instead of heavy cream. You can also swap spinach for kale or add cannellini beans for extra protein.