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Creamy Parmesan Italian Sausage Ditalini Soup

This creamy, comforting soup combines Italian sausage and ditalini pasta for a quick, satisfying meal that's perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage, mild or hot
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper, optional
  • 4 cups chicken broth
  • 1 cup water, as needed
  • 1 cup ditalini pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 2 cups baby spinach, roughly chopped
  • 1 fresh lemon, optional, for brightness

Method
 

Cooking Steps
  1. Brown the sausage. Set a large pot over medium heat. Add the sausage and break it up as it cooks. When browned and a little crispy at the edges, spoon off extra fat if needed.
  2. Soften the veggies. Stir in onion, carrots, and celery. Cook 5 to 6 minutes until they soften. Add garlic and cook 30 seconds until fragrant.
  3. Season and simmer. Sprinkle in Italian seasoning, salt, pepper, and red pepper flakes. Pour in chicken broth and a splash of water. Bring to a gentle boil.
  4. Cook the pasta. Stir in ditalini and simmer until al dente. If the pot looks crowded, add a bit more water.
  5. Make it creamy. Lower the heat and stir in heavy cream and parmesan. Keep stirring until the cheese melts and the soup turns velvety.
  6. Finish with greens. Stir in spinach until just wilted. Taste and adjust salt. Add a squeeze of lemon if you like a bright note.
  7. Ladle into bowls, garnish with extra parmesan, maybe a crack of pepper, and dinner is officially served.

Notes

Use freshly grated parmesan for a smoother texture. Simmer gently after adding dairy to avoid cream separation. Store leftovers in airtight containers and loosen with broth when reheating.