Creamy Italian Sausage Ditalini Soup with Parmesan

Comforting, hearty, and loaded with bold Italian flavor, this Creamy Italian Sausage Ditalini Soup with Parmesan is one of those meals I crave when I want something cozy yet satisfying. With tender pasta, savory sausage, and a rich, creamy broth kissed with Parmesan, every spoonful warms me from the inside out. It’s a one-pot wonder that comes together easily and fills the kitchen with mouthwatering aromas.

Why You’ll Love This Recipe

I love how this soup checks all the boxes—it’s creamy, flavorful, and packed with texture from the pasta and sausage. It’s a fantastic way to turn simple ingredients into something restaurant-worthy. The ditalini pasta adds a nice bite without overpowering the soup, and the creaminess makes it feel indulgent without being too heavy. Whether I’m serving it for a weeknight dinner or prepping it ahead for lunches, it’s always a hit. Plus, it’s easy to customize depending on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy, based on preference)
• Ditalini pasta
• Onion, finely chopped
• Garlic, minced
• Carrots, diced
• Celery, diced
• Chicken broth
• Heavy cream
• Grated Parmesan cheese
• Olive oil
• Italian seasoning
• Crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

directions

1. I start by heating olive oil in a large pot over medium heat, then add the sausage. I break it apart as it browns, cooking until fully done.

2. I remove the sausage and set it aside, then sauté the onion, carrots, and celery in the same pot until softened—about 5–6 minutes.

3. I stir in the garlic, Italian seasoning, and a pinch of red pepper flakes for a bit of heat.

4. I pour in the chicken broth, bring it to a simmer, and then add the ditalini pasta. I cook it until just al dente, stirring occasionally to prevent sticking.

5. I reduce the heat, return the sausage to the pot, and stir in the heavy cream and Parmesan cheese.

6. I let everything simmer gently for another 5 minutes until creamy and well combined.

7. I season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley and extra Parmesan.

Servings and timing

This recipe serves 6 people generously.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Make it spicy: I use hot Italian sausage and extra crushed red pepper flakes for a spicy kick.

• Add greens: I stir in a handful of spinach or kale toward the end of cooking for added color and nutrition.

• Swap the pasta: Small pasta shapes like elbow macaroni or small shells work just as well if I don’t have ditalini.

• Lighter version: I use half-and-half or whole milk instead of heavy cream for a lighter broth.

• Vegetarian option: I replace the sausage with plant-based Italian sausage and use vegetable broth.

storage/reheating

I let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to 4 days. When I reheat it, I do so over medium-low heat on the stovetop, stirring often. If the soup thickens too much (the pasta tends to soak up broth), I add a splash of chicken broth or water to bring it back to a creamy consistency. I don’t recommend freezing it with the pasta already in, but I sometimes freeze the broth and sausage base separately and add fresh pasta when I reheat.

FAQs

Can I use pre-cooked sausage?

Yes, I can! I just slice or crumble it and heat it with the vegetables. However, I prefer raw sausage for more flavor during the browning process.

Will the pasta get mushy if I store leftovers?

The pasta will absorb more broth over time and soften, but I find it still tastes great. For best texture, I sometimes cook the pasta separately and add it fresh when serving.

Can I make this soup in a slow cooker?

I can! I brown the sausage and sauté the veggies first, then add everything but the cream and Parmesan to the slow cooker. I cook on low for 4–6 hours, stir in the cream and cheese at the end, and let it warm through before serving.

What kind of Parmesan should I use?

I always go for freshly grated Parmesan—it melts better and adds more depth than the pre-shredded kind or the stuff in a can.

Can I make it dairy-free?

To make it dairy-free, I skip the cream and Parmesan and add a splash of unsweetened almond or oat milk and nutritional yeast. It changes the flavor slightly, but it’s still delicious.

Conclusion

This Creamy Italian Sausage Ditalini Soup with Parmesan is the kind of dish I love having in my recipe rotation. It’s rich, comforting, and full of bold, savory flavors that make every bite satisfying. Whether I’m making it for my family or prepping a cozy lunch for the week, I know I’ll be coming back to this creamy bowl of comfort again and again.