This cozy soup is like a warm hug in a bowl. It’s rich, creamy, cheesy, and full of bold Italian flavor thanks to the sausage, herbs, and parmesan.
You’ll love how simple it is to make—just a handful of pantry staples and a few fresh ingredients.
Everything comes together in one pot, and the ditalini pasta gives it the perfect bite. It’s hearty, satisfying, and perfect for chilly nights.
Why I Love This Recipe
This recipe is pure comfort food. I first made it on a rainy evening when I had random things in the fridge—half a pack of sausage, a wedge of parmesan, and some leftover pasta. I threw it all together and… it just worked. Since then, it’s been on repeat.
- Everything cooks in one pot = less mess
- The flavors are rich but not too heavy
- Parmesan and sausage are a match made in heaven
- It reheats beautifully for lunch the next day
What You’ll Need
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 4 cups chicken broth
- 2 cups water
- 1 cup ditalini pasta (uncooked)
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Fresh parsley, chopped (optional, for topping)
Pro Tips
- Brown the sausage well—it adds big flavor to the soup.
- Use good parmesan! The real stuff melts better and tastes amazing.
- Add pasta last so it doesn’t get mushy.
- If the soup gets too thick after sitting, just add a splash of broth or water.
- Stir the cheese in slowly over low heat so it melts smoothly.
Tools You’ll Need
- Large pot or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle
- Cheese grater
Substitutions and Variations
- Use turkey or chicken sausage for a lighter version
- Sub shell pasta or elbow macaroni if you don’t have ditalini
- Swap cream for half-and-half for a lighter texture
- Add spinach at the end for a green veggie boost
- Try red pepper flakes if you like it spicy
Make Ahead Tips
- You can brown the sausage and sauté the veggies ahead of time and store in the fridge for up to 2 days.
- Don’t add the pasta until you’re ready to serve to keep it from soaking up all the liquid.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Step 1: Brown the Sausage
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 lb Italian sausage (casings removed), and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
Step 2: Sauté the Veggies
Add 1 diced onion, 3 minced garlic cloves, and 3 diced carrots to the pot with the sausage. Cook for 5–6 minutes, stirring often, until veggies are softened and fragrant.
Step 3: Add Broth and Seasoning
Pour in 4 cups chicken broth and 2 cups water. Add 1 teaspoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Stir everything together and bring to a boil.
Step 4: Add Pasta
Add 1 cup uncooked ditalini pasta. Reduce heat slightly and cook for 10–12 minutes, or until the pasta is tender.
Step 5: Stir in Cream and Cheese
Lower the heat and stir in 1 cup heavy cream and 1 cup shredded parmesan cheese. Stir gently until the cheese melts and the soup becomes creamy.
Step 6: Garnish and Serve
Ladle the soup into bowls and top with chopped fresh parsley and extra parmesan if you like.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave. Add a splash of broth if it’s too thick.
- Not freezer-friendly due to the cream and pasta texture.
Makes
Serves 6
Total time: 35–40 minutes
Macros (Per Serving – Approximate)
- Calories: 490
- Protein: 22g
- Carbs: 34g
- Fat: 30g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- Browning the sausage builds a deep flavor base.
- Adding cream at the end keeps it from curdling and gives a smooth finish.
- Ditalini pasta holds up well and soaks up just the right amount of broth.
- Parmesan melts perfectly into the soup, giving it body and a salty bite.
Common Mistakes
- Adding cream too early—it can curdle. Always add it at the end.
- Not breaking up sausage well enough—it should be in small, even pieces.
- Overcooking the pasta—keep it al dente so it doesn’t get mushy.
- Using pre-shredded parmesan—it won’t melt as smoothly as freshly grated.
What to Serve With
- Crusty garlic bread
- Simple green salad with balsamic vinaigrette
- Roasted broccoli or green beans
- A side of olives or marinated veggies for a little tang
FAQ
Can I make this in a slow cooker?
Yes, cook the sausage and veggies first, then transfer everything (except pasta, cream, and cheese) to the crockpot. Add pasta during the last 30 minutes. Stir in cream and cheese right before serving.
Can I use a different cheese?
Yes, asiago or pecorino romano would also be great.
Can I freeze it?
It’s not ideal because of the cream and pasta. It may separate or get mushy.
What if I don’t have ditalini?
You can use any small pasta like elbow macaroni, mini shells, or orzo.
Final Thoughts
This Creamy Parmesan Italian Sausage Ditalini Soup is one of those recipes that hits the spot every single time. It’s simple, satisfying, and full of cozy vibes. I hope it becomes a favorite in your home too. Try it out, and don’t forget to leave a comment and tell me how it went—or ask if you have any questions!