Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Creamy Parmesan Italian Sausage Ditalini Soup simmers spicy Italian sausage with tender ditalini pasta in rich tomato-Parmesan cream broth for hearty one-pot winter warmth. Ready in 30 minutes, it serves 6 with cheesy pull and perfect pasta-to-broth ratio.

Why This Recipe Works

Sausage fat flavors entire pot naturally. Cream cheese melts silkier than heavy cream alone. Ditalini tubes trap cheesy broth perfectly. Tomato paste deglazes fond completely. Parmesan thickens without flour roux. Low-simmer finish prevents pasta mush.

Ingredients & Prep

Soup:

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 14.5 oz can petite diced tomatoes
• 8 oz ditalini pasta
• 4 oz cream cheese, softened
• ½ cup grated Parmesan
• ½ cup heavy cream

Seasoning:

• 1 tsp Italian seasoning
• Salt + pepper

Step-by-Step Instructions

1. Brown sausage + onion large pot until crumbled + cooked. Drain excess fat.
2. Add garlic 1 minute fragrant.
3. Stir broth, tomatoes, Italian seasoning, pasta. Boil then simmer 8 minutes al dente.
4. Reduce heat low. Stir cream cheese + Parmesan until melted smooth.
5. Add heavy cream; simmer 2 minutes thickened. Season salt + pepper.

Flavor Variations

Storage Tips

Fridge 4 days; pasta absorbs add broth reheating.

FAQs

Pasta mushy?
Al dente finish; undercook slightly.

Sauce breaks?
Low heat; temper cream cheese first.

Too thick?
Splash broth; simmer uncovered.

Conclusion

Creamy Parmesan Italian Sausage Ditalini Soup winter-hugs comfort cheesy perfection.

Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Print Recipe

Creamy Parmesan Italian Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and rich parmesan cream in one comforting pot. Perfect family dinner with zesty tomatoes, garlic, and fresh herbs that reheats beautifully.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 lb Italian sausage (mild or hot)
• 1 tbsp olive oil
• 1 small yellow onion (diced)
• 3 garlic cloves (minced)
• 14.5 oz can petite diced tomatoes (drained)
• 4 cups chicken broth
• 8 oz ditalini pasta (uncooked)
• 1 tsp Italian seasoning
• 4 oz cream cheese (softened)
• ½ cup grated parmesan cheese
• ½ cup heavy cream
• Salt and black pepper to taste
• 2 tbsp fresh parsley (chopped)

Instructions

• 1. Heat olive oil in large pot over medium heat. Add Italian sausage, breaking apart with spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat.
• 2. Add diced onion and cook 3-4 minutes until softened. Add minced garlic, cook 30 seconds until fragrant.
• 3. Stir in diced tomatoes, chicken broth, and Italian seasoning. Bring to boil. Add ditalini pasta, reduce heat to simmer. Cook 8-10 minutes until pasta al dente, stirring occasionally.
• 4. Reduce heat to low. Stir in softened cream cheese until melted and smooth. Add parmesan and heavy cream, stirring until fully incorporated and soup thickens slightly.
• 5. Season with salt and pepper to taste. Garnish with fresh parsley. Serve immediately with crusty bread.

Notes

• Drain sausage fat for lighter soup; keep for richer flavor.
• Ditalini perfect shape don’t substitute long pasta.
• Cream cheese creates silky texture; soften first for smooth melting.
• Make ahead friendly flavors deepen day 2. Reheat gently with splash of broth.
• Freeze up to 2 months; pasta may soften when thawed.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 5g
• Sodium: 980mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 85mg

Keywords: creamy sausage ditalini soup, italian sausage pasta soup, parmesan sausage soup