Oh, this soup! It’s hearty, comforting, and absolutely loaded with flavor. Parmesan, juicy Italian sausage, tender ditalini pasta, and plenty of veggies come together in a broth so good you’ll want to sip it straight from the pot.
This is the kind of recipe that warms you up from the inside out—and it’s totally family-approved. My kids love the little pasta shapes, and I love how easy it is to make.
It’s perfect for chilly nights or when you just need a big, cozy bowl of something delicious.
Let’s dive in
What You’ll Need
- 1 lb Italian sausage (mild or spicy, your choice!)
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Pro Tips
- Brown the sausage well. Let it develop a nice crust before moving on—this adds so much flavor to the soup!
- Cook the pasta separately. This keeps it from soaking up all the broth. Add it to the soup just before serving.
- Don’t skip the Parmesan! Stirring it in at the end adds creaminess and umami.
- Use fresh herbs if you can. A sprinkle of fresh parsley or basil on top takes this to the next level.
- Double the recipe. It’s even better the next day, so make extra for lunches or quick dinners.
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
Substitutions & Variations
- Sausage: Swap Italian sausage for turkey sausage or even ground beef.
- Ditalini pasta: Use any small pasta shape, like elbow macaroni or orzo.
- Vegetables: Add spinach or kale for extra greens.
- Dairy-free: Skip the Parmesan and try a dairy-free cheese substitute.
- Gluten-free: Use gluten-free pasta instead of ditalini.
Make-Ahead Tips
You can make the soup base (everything except the pasta) a day in advance. Store it in the fridge, then reheat and add the cooked pasta before serving.
How to Make Parmesan Italian Sausage Ditalini Soup
1. Cook the Sausage
Heat a large soup pot over medium heat. Add the Italian sausage and cook until browned, breaking it into small chunks as it cooks. Remove with a slotted spoon and set aside.
2. Sauté the Veggies
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and Italian seasoning, cooking for another minute until fragrant.
3. Build the Soup
Pour in the chicken broth and add the diced tomatoes (with their juice). Return the sausage to the pot. Bring to a simmer and let it cook for 15 minutes to develop flavor.
4. Cook the Pasta
While the soup is simmering, cook the ditalini pasta in a separate pot of salted boiling water according to package instructions. Drain and set aside.
5. Finish the Soup
Stir the cooked pasta and Parmesan cheese into the soup. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley, if desired.
Leftovers & Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep the pasta separate if possible to avoid it soaking up too much broth. Reheat on the stove or in the microwave, adding a splash of broth if needed.
Conclusion
This Parmesan Italian Sausage Ditalini Soup is comfort in a bowl! Whether it’s a busy weeknight or a cozy weekend meal, this recipe is a winner for the whole family. I’d love to hear how it turns out for you—leave a comment and let me know if you made any fun twists or have questions! Happy cooking! 😊