A cozy, one-pot comfort meal you’ll want to save
Some meals don’t just feed you — they slow you down. This Creamy Parmesan Italian Sausage Ditalini Soup is one of those dishes. The kind that fills your kitchen with the aroma of garlic and herbs, pulls everyone closer to the stove, and makes the evening feel calmer the moment it’s served.
It’s hearty without being heavy, creamy without being overwhelming, and deeply comforting in the way only a well-built soup can be. Tiny ditalini pasta catches the velvety broth, Italian sausage brings bold, savory flavor, and freshly grated Parmesan melts in at the end for a silky, luxurious finish — like a warm hug in a bowl.
This is the soup you make when it’s cold outside… or when you just need something familiar, filling, and deeply satisfying.
Why You’ll Love This Recipe
- Big flavor, one pot — minimal cleanup, maximum comfort
- Creamy but balanced — rich without feeling heavy
- Perfect pasta-to-broth ratio — every bite is satisfying
- Family-friendly and filling — ideal for weeknights
- Even better the next day — leftovers reheat beautifully
Ingredients
- 1 lb Italian sausage (sweet or hot), casings removed
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 8 cups low-sodium chicken broth
- 1 cup ditalini pasta
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
For serving (optional):
- Fresh parsley
- Extra Parmesan
- Crusty bread
Equipment Needed
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Ladle
Step-by-Step Instructions
1. Brown the Sausage
Heat olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up as it browns, until fully cooked and nicely caramelized. Remove sausage to a plate and set aside, leaving the flavorful drippings in the pot.
2. Sauté the Aromatics
Reduce heat to medium. Add diced onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic, basil, and oregano and cook for 30 seconds, just until fragrant.
3. Build the Broth
Add the diced tomatoes with their juices and pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the sausage to the pot and bring to a gentle simmer. Let it simmer for 10–15 minutes to develop flavor.
4. Cook the Pasta
Stir in the ditalini pasta and cook until just al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
5. Make It Creamy
Lower the heat. Stir in the heavy cream. Remove the pot from heat and add the freshly grated Parmesan, stirring until fully melted and smooth.
6. Season & Serve
Taste and adjust seasoning with salt and black pepper. Ladle into bowls and serve warm with extra Parmesan and crusty bread.
Pro Tips
- Use freshly grated Parmesan — pre-shredded cheese won’t melt smoothly
- Don’t boil after adding cheese — it can become grainy
- Cook pasta just shy of done — it continues to soften in the soup
- Add spinach at the end for a quick veggie boost
- Hot Italian sausage adds incredible depth if you like a little heat
Variations & Substitutions
- Turkey sausage: Add ½ teaspoon fennel seeds for classic Italian flavor
- Gluten-free: Use gluten-free ditalini or small shells
- Extra creamy: Stir in an additional ¼ cup cream
- Vegetable add-ins: Spinach, kale, or zucchini work beautifully
- Spicy version: Add red pepper flakes or a drizzle of chili oil
Serving, Pairing & Storage
How to Serve
Serve hot with crusty bread, garlic toast, or a simple green salad.
Pairing Ideas
- Caesar salad
- Arugula with lemon vinaigrette
- Roasted vegetables
Storage
- Refrigerate in an airtight container for up to 3 days
- Soup thickens over time — add extra broth when reheating
Freezing
- Freeze without pasta and cream for best texture
- Add pasta and cream fresh when reheating
FAQ
Can I make this ahead of time?
Yes — it tastes even better the next day.
Why did my soup thicken so much?
The pasta absorbs liquid. Simply add more broth when reheating.
Can I use half-and-half instead of cream?
Yes, but the soup will be slightly less rich.
Can I freeze leftovers?
Freeze the base only — add pasta and cream fresh.
