Creamy Italian Sausage Soup

This creamy Parmesan Italian sausage ditalini soup combines the rich flavors of savory sausage with tender pasta in a velvety broth that warms you from the inside out. The combination of aromatic herbs, tangy tomatoes, and sharp Parmesan creates a restaurant-quality dish that comes together in just 35 minutes.

I first made this soup during a particularly cold winter when my family needed something hearty but I had limited time. The moment they tasted it, this soup became our go-to comfort meal that everyone requests when the weather turns chilly.

Ingredients

• Italian sausage Adds rich flavor and hearty texture. Look for good quality sausage with visible herbs and spices.
• Olive oil Use a good quality extra virgin olive oil for the best flavor foundation.
• Onion Creates the aromatic base. Choose firm onions without soft spots.
• Garlic Fresh cloves provide the best punch of flavor. Look for firm heads with tight skin.
• Diced tomatoes The acidity balances the rich ingredients. San Marzano variety offers superior flavor.
• Chicken stock Forms the soup base. Homemade is best but a good quality store bought works well.
• Heavy cream Creates silky richness. Full fat version produces the best results.
• Ditalini pasta Perfect small shape that holds up well in soup. Cook to al dente for ideal texture.
• Parmesan cheese Adds nutty depth and thickening. Use freshly grated for proper melting.
• Dried herbs These provide classic Italian flavor notes. Choose bright colored herbs without gray tones.
• Salt and pepper Season according to taste. Freshly ground pepper makes a noticeable difference.
• Fresh parsley Brightens the finished dish. Look for vibrant green bunches without wilting.

Step-by-Step Instructions

Brown the sausage

Begin by heating olive oil in a large pot over medium heat. Add the Italian sausage and break it into small pieces as it cooks. Continue cooking until the sausage is completely browned with no pink remaining, about 5 to 7 minutes. The caramelization creates deep flavor that infuses the entire soup. Use a slotted spoon to transfer the sausage to a paper towel lined plate.

Sauté the aromatics

In the same pot with the remaining sausage drippings, add the chopped onion. Cook for about 4 minutes until they become soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic as it will create a bitter taste.

Build the soup base

Return the cooked sausage to the pot and add the diced tomatoes with their juice. Pour in the chicken stock and add the dried basil and oregano. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes so the flavors can meld together beautifully.

Cook the pasta

Add the ditalini pasta directly to the simmering soup and stir occasionally to prevent sticking. Cook until the pasta is tender but still has a slight bite, usually about 8 to 10 minutes depending on the package directions. The pasta will absorb some of the broth as it cooks, creating a perfectly textured soup.

Finish with cream and cheese

Reduce the heat to low and slowly stir in the heavy cream. Add the grated Parmesan cheese in small batches, stirring continuously until completely melted and incorporated. Taste and adjust the seasoning with salt and pepper as needed. Garnish with freshly chopped parsley just before serving for a pop of color and fresh flavor.

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My favorite aspect of this recipe is how the Parmesan creates silky ribbons throughout the soup that cling to each bite of pasta and sausage. It reminds me of Sunday dinners at my grandmother's house, where every meal felt special even when made from simple ingredients.

Make Ahead Options

This soup can be partially prepared in advance to make weeknight dinners easier. Complete all steps except adding the pasta, cream, and Parmesan. Store the base in the refrigerator for up to 3 days. When ready to serve, reheat the soup base, cook the pasta separately, and finish with the cream and cheese. This prevents the pasta from becoming too soft and maintains the perfect consistency.

Ingredient Substitutions

For a lighter version, substitute the heavy cream with half and half or evaporated milk. The soup won't be quite as rich but still delicious. Turkey Italian sausage works well for those looking to reduce fat content without sacrificing flavor. Any small pasta shape can replace ditalini if needed spinach or kale make excellent additions for extra nutrition and color.

Serving Suggestions

This hearty soup pairs beautifully with a simple green salad dressed with lemon and olive oil to balance the richness. A crusty Italian bread or garlic bread makes the perfect companion for sopping up the creamy broth. For an elegant dinner party, serve small portions in cups as a starter course before a main dish. Consider setting out additional freshly grated Parmesan, red pepper flakes, and fresh herbs for guests to customize their bowls.

Italian Soup Tradition

This recipe draws inspiration from traditional Italian zuppa toscana but incorporates the creamy elements more common in American Italian cuisine. Small pasta shapes in soup date back centuries in Italian cooking, where humble ingredients were transformed into satisfying meals. Ditalini which translates to "little thimbles" has been a classic pasta choice for soups since the early 20th century, particularly popular in southern Italian regions where comfort foods reign supreme.

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Recipe FAQs

→ Can I use a different type of pasta?

Yes! While ditalini gives this soup its signature texture, any small pasta shape works well. Try small shells, orzo, or even broken spaghetti. Just adjust cooking times according to package instructions to ensure the pasta remains al dente.

→ How should I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing liquid, so consider cooking pasta separately if planning for leftovers. Add a splash of broth or cream when reheating to restore the original consistency.

→ Is this soup freezer-friendly?

Yes, but with a caveat. Freeze the soup without pasta and cream for best results. When reheating, cook fresh pasta separately and add cream at the end. If freezing the complete soup, expect texture changes in the pasta and some separation in the creamy broth.

→ What can I substitute for heavy cream?

For a lighter version, substitute half-and-half or whole milk mixed with 1 tablespoon of cornstarch (to prevent curdling). For dairy-free options, use full-fat coconut milk or cashew cream, though this will alter the flavor profile slightly.

→ What sides pair well with this soup?

A crusty Italian bread or garlic bread makes the perfect accompaniment for dipping. For a complete meal, serve with a simple green salad dressed with lemon vinaigrette to balance the soup's richness. Roasted vegetables also pair nicely for additional texture and nutrition.

→ How can I make this soup spicier?

Choose hot Italian sausage instead of mild, or add red pepper flakes when sautéing the onions and garlic. For extra heat, stir in a dash of cayenne pepper or a splash of hot sauce just before serving. Adjusting the spice level allows you to customize according to preference.