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Creamy Parmesan Italian Sausage Ditalini Soup

A hearty, creamy soup featuring Italian sausage, ditalini pasta, vegetables, and a rich Parmesan broth—perfect for comfort meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sausage & Veggies
  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 3 cloves garlic minced
Broth & Pasta
  • 6 cups chicken broth
  • 1 cup ditalini pasta
Creamy Finish
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp olive oil or butter
  • 1 tsp dried thyme
  • 1 bay leaf
  • to taste salt and pepper
  • fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil or butter over medium heat.
  2. Add Italian sausage, breaking it apart. Cook until browned and fully cooked, then remove and set aside.
  3. Add onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
  4. Add garlic and cook for 1–2 minutes until fragrant.
  5. Pour in chicken broth, then add thyme and bay leaf. Bring to a simmer.
  6. Stir in ditalini pasta and cook until tender, following package instructions.
  7. Reduce heat and stir in heavy cream and half of the Parmesan. Return cooked sausage to the pot.
  8. Simmer gently until soup thickens slightly, about 5–7 minutes. Adjust seasoning with salt and pepper. Remove bay leaf.
  9. Serve hot, topped with remaining Parmesan and fresh parsley.

Notes

This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.