Easy Creamy Sausage Ditalini Soup with Parmesan

When cold weather hits, there’s nothing more comforting than a hot bowl of soup simmering on the stove. This Creamy Sausage Ditalini Soup with Parmesan is everything you want in a cozy, one-pot dinner: rich, creamy broth, savory Italian sausage, tender pasta, fresh veggies, and a generous helping of Parmesan cheese. It’s quick enough for a weeknight meal and delicious enough to serve guests. Plus, it reheats beautifully, making it perfect for leftovers or meal prep.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The beauty of this soup is its balance between bold, savory flavors and creamy, comforting texture. Here’s what you’ll need:

• Italian sausage – Go for spicy if you like heat, or mild for a more kid-friendly version. You can use bulk sausage or squeeze it out of the casing.
• Aromatics – Diced onion and garlic give this soup its essential flavor base.
• Veggies – Carrots and celery add natural sweetness and crunch.
• Chicken broth – Use low-sodium broth if you’re watching your salt intake. Homemade or store-bought both work well.
• Ditalini pasta – These little tubes are the perfect size for soup, but any small pasta like elbows or small shells can be used.
• Heavy cream & Parmesan – These two ingredients create a rich, velvety texture and cheesy depth.
• Spinach – Stirred in at the end, spinach adds a pop of green and a boost of nutrition.
• Seasonings – Italian herbs like oregano and basil add that signature flavor.
• Salt & pepper – Always adjust to taste.
• Olive oil & fresh parsley – For sautéing and garnishing.

Instructions

1. Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook it until browned, using a wooden spoon to break it into small pieces as it cooks. This takes about 5–7 minutes. Once it’s fully cooked and golden, remove the sausage with a slotted spoon and set it aside. Don’t drain the drippings — they’re loaded with flavor!

2. Sauté the Veggies
In the same pot, toss in the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the onions turn translucent and everything softens up a bit. The aroma at this stage is fantastic!

3. Build the Broth
Pour in your chicken broth and add the dried oregano and basil. Give it all a good stir and bring the mixture to a gentle boil. This is the base of your soup, and the herbs will start infusing it with flavor.

4. Cook the Pasta
Once the soup reaches a boil, stir in the ditalini pasta. Reduce the heat slightly and cook according to the pasta’s package directions — usually about 8–10 minutes. Stir every few minutes to keep the pasta from sticking to the bottom.

5. Add Creamy Goodness
Turn the heat down to low and pour in the heavy cream. Sprinkle in the grated Parmesan cheese and stir slowly until it’s completely melted into the broth. The soup should now be creamy, cheesy, and irresistible!

6. Finish with Spinach and Sausage
Add the cooked sausage back to the pot and toss in the chopped spinach. Stir everything together and cook for another 1–2 minutes, just until the spinach wilts. Season with salt and pepper to taste. Give it a quick taste test — don’t be afraid to adjust the seasoning if needed.

7. Serve and Enjoy!
Ladle the hot soup into bowls and sprinkle with fresh parsley and extra Parmesan if you like. Serve it with warm crusty bread, garlic toast, or a crisp green salad. You’ll love how easy this is!

Tips and Tricks

Use what you have – If you don’t have ditalini, any small pasta will work — elbow macaroni, mini farfalle, or small shells are great options.

Make it spicier – Use spicy Italian sausage or add a pinch of red pepper flakes when cooking the onions.

Dairy-free version – Substitute heavy cream with coconut cream or unsweetened cashew cream, and use nutritional yeast instead of Parmesan.

Vegetable boost – Add zucchini, bell peppers, mushrooms, or even a handful of peas. Just chop them small and sauté them with the onions.

For extra richness – Stir in a tablespoon of butter with the cream for a silkier texture.

Storage Instructions

This soup is just as tasty the next day — maybe even better! Here’s how to store and reheat it:

Refrigerator – Allow the soup to cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or cream.

Freezer – If you’re planning to freeze the soup, it’s best to leave out the cream and spinach until reheating. Cream-based soups can separate in the freezer, so freeze the base, then stir in cream and spinach once reheated. It freezes well for up to 3 months.

Thawing – To thaw, let the soup sit in the refrigerator overnight or use your microwave’s defrost function. Reheat on the stove until hot and bubbly, then finish with cream and spinach.

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Serving Suggestions

This hearty soup makes a complete meal, but a few additions can elevate it even more:

• Bread – Crusty sourdough, warm baguette slices, or cheesy garlic bread are all perfect dipping partners.
• Salad – A light Caesar salad or arugula salad with lemon vinaigrette balances the richness of the soup.
• Garnishes – More Parmesan, a swirl of olive oil, or a sprinkle of fresh basil or parsley will add freshness and visual appeal.

Why You’ll Love This Creamy Sausage Ditalini Soup

This soup has all the cozy, comforting vibes of your favorite Italian dish — but in soup form! It’s creamy, flavorful, loaded with protein and veggies, and absolutely satisfying. Whether you’re curled up with a blanket on a chilly night or feeding a hungry crew after work, this is the kind of meal that warms you from the inside out.

You’ll love how quick and forgiving this recipe is — it’s one of those dishes that feels gourmet but comes together with pantry staples. Plus, it’s a one-pot wonder, which means fewer dishes and more time to relax after dinner.

Frequently Asked Questions

Can I use a different sausage?
Absolutely! Turkey or chicken sausage works well for a leaner option. You can even try plant-based sausage for a vegetarian version — just swap the chicken broth for vegetable broth.

Is it okay to use a different pasta?
Yes! Any small pasta shape will do. Just adjust the cooking time accordingly based on the type you use.

Can I make this ahead of time?
Yes, and in fact, it often tastes even better the next day! Just reheat gently and add a splash of broth or cream if needed to loosen it up.

What can I use instead of spinach?
Kale, Swiss chard, or even arugula can be substituted. If using kale, chop it finely and let it cook a little longer to soften.

How can I make it lower in fat?
Use half-and-half instead of heavy cream and reduce the amount of Parmesan, or opt for a low-fat version. Keep in mind, though, that it might slightly change the creamy texture.

Final Thoughts

This Easy Creamy Sausage Ditalini Soup with Parmesan will quickly become a favorite in your kitchen. It’s hearty, flavorful, and perfect for feeding a hungry family or saving leftovers for later in the week. Once you make it, you’ll wonder how you ever lived without it. Give it a try and let this comforting bowl of deliciousness warm your heart — and your home.