- 1 lb (450 g) Italian sausage, casings removed
Brings rich, seasoned flavor (fennel, garlic, herbs) and makes the soup filling enough to serve as a full meal. Many Italian sausage soups rely on about 1 pound of sausage for 4–6 servings. - 1 tablespoon olive oil
Helps brown the sausage and sauté aromatics; olive oil is typical in Italian-inspired soups. - 1 small onion, diced
Adds sweetness and depth as it softens; nearly all sausage-and-pasta soups start with onion. - 2 garlic cloves, minced
Provides aromatic punch and classic Italian flavor. - 4 cups chicken broth
Forms the savory base and cooks the pasta. Many similar recipes use about 4 cups broth for this amount of pasta and sausage. - 1 cup heavy cream
Makes the broth rich and velvety, turning a simple sausage-pasta soup into a creamy comfort dish. - 1 cup grated Parmesan cheese
Adds salty, nutty flavor and helps thicken the soup slightly; adding it at the end is common in creamy Italian sausage soups. - 1 cup uncooked ditalini pasta
Small tube-shaped pasta that cooks quickly and fits nicely on a spoon; widely used in Italian soups like pasta e fagioli. - 1 can (14.5 oz / 410 g) diced tomatoes, drained
Contributes acidity and sweetness, balancing the richness of the cream and sausage. - 2 cups fresh spinach or kale, roughly chopped
Adds color, nutrients, and a fresh note; Italian sausage soups often stir in greens at the end. - Salt and pepper, to taste
Essential to bring all flavors together—Parmesan and sausage are salty, so adjust carefully. - Optional: pinch of red pepper flakes
Adds gentle heat, common in recipes using hot Italian sausage or added chili flakes.
Step-by-step instructions
Cook the sausage
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5–6 minutes. This browning step is standard in Italian sausage soup recipes to build flavor.
Use a slotted spoon to remove the sausage to a bowl and set aside, leaving some drippings in the pot for flavor.
Cook aromatics
Add the diced onion to the pot. Sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the minced garlic and cook for about 1 minute more, just until fragrant. Sautéing onion and garlic in the sausage drippings mirrors the method in other creamy sausage soups.
Add broth and pasta
Pour in the chicken broth and bring it to a boil over medium-high heat. Once boiling, add the ditalini pasta. Stir, then reduce heat to maintain a gentle boil or strong simmer. Cook according to package directions, usually about 8–10 minutes, until the pasta is al dente. Cooking the pasta directly in the broth, as many recipes do, allows the starch to lightly thicken the soup.
Add sausage, tomatoes, and greens
Return the cooked sausage (and any accumulated juices) to the pot. Add the drained diced tomatoes and the chopped spinach or kale. Simmer for 3–4 minutes, stirring occasionally, until the greens are wilted and everything is heated through. This timing matches other Italian sausage and greens soups that add delicate greens at the end.
Make it creamy
Reduce the heat to low so the soup is hot but not boiling. Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the broth looks creamy and slightly thickened. Creamy sausage soup recipes emphasize lowering the heat at this stage to prevent curdling and help the Parmesan melt smoothly.
Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you like a bit of heat.
Serve
Ladle the Creamy Parmesan Italian Sausage Ditalini Soup into bowls. Top with extra grated Parmesan and a sprinkle of red pepper flakes or black pepper if desired. Serve hot with crusty bread, garlic bread, or a simple side salad. Italian-style sausage soup recipes commonly recommend serving with bread for dipping.
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