Can I make this soup ahead of time?

Yes, this soup can be made ahead, but it's best to cook the pasta separately and add it just before serving. This prevents it from becoming too soft as it sits.

How can I make this soup lighter?

For a lighter version, substitute heavy cream with half-and-half or whole milk. You can also use leaner protein like turkey or chicken sausage.

Can I freeze this soup?

Yes, but it's recommended to freeze the soup without the pasta. When ready to serve, reheat the soup and add freshly cooked pasta to maintain its texture.

Creamy Parmesan Italian Sausage Ditalini Soup

Description

This Creamy Parmesan Italian Sausage Ditalini Soup is a hearty, comforting dish perfect for a cozy night in. It features savory Italian sausage, tender ditalini pasta, and fresh spinach in a rich, creamy broth infused with Parmesan cheese. Ready in about 30 minutes, this one-pot meal is easy to make and full of flavor, making it an ideal recipe for busy weeknights or meal prep.

Ingredients

Scale

1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 can (14.5 oz) diced tomatoes, drained
1 cup ditalini pasta
2 cups fresh spinach, chopped
½ cup grated Parmesan cheese (plus extra for garnish)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into smaller pieces, and cook until browned and fully cooked through. Transfer the cooked sausage to a plate and set aside.
Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until the onions soften and the garlic becomes fragrant.
Build the Broth: Pour in the chicken broth and stir to combine. Add the drained diced tomatoes and return the cooked sausage to the pot. Let the mixture come to a simmer before stirring in the ditalini pasta. Cook according to the pasta package instructions, usually 8-10 minutes, until the pasta is tender.
Add the Cream and Spinach: Lower the heat and stir in the heavy cream, Parmesan cheese, and chopped spinach. Let the soup simmer for another 2-3 minutes until the spinach wilts and the cheese melts into the broth. Taste and adjust seasoning with salt and black pepper as needed.
Serve and Garnish: Ladle the soup into bowls and top with extra Parmesan cheese and fresh parsley. Serve warm with crusty bread for a complete and satisfying meal.

Notes

To prevent the pasta from getting too soft, cook it separately and add it when serving, especially if making this soup ahead of time.
If a thicker soup is preferred, let it simmer uncovered for a few extra minutes to reduce the broth.
For a dairy-free alternative, use coconut milk or a plant-based cream substitute instead of heavy cream.
Spice lovers can add red pepper flakes or use spicy Italian sausage for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water if the soup thickens.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: ~450 kcal
Sugar: ~3 g
Sodium: ~900 mg
Fat: ~35 g
Saturated Fat: ~15 g
Unsaturated Fat: ~18 g
Trans Fat: ~0 g
Carbohydrates: ~25 g
Fiber: ~2 g
Protein: ~25 g
Cholesterol: ~80 mg