Parmesan Italian Sausage Ditalini Soup

There’s nothing more comforting than a steaming bowl of soup on a chilly day, and this Parmesan Italian Sausage Ditalini Soup is the definition of cozy. Packed with savory Italian sausage, tender ditalini pasta, and finished with a rich Parmesan broth, this recipe is the kind of hearty meal that warms you from the inside out.

The focus of this recipe is flavor and comfort without the fuss. The sausage brings a deep, savory taste, while the Parmesan gives the broth a creamy richness that feels indulgent but is actually simple to make. Ditalini pasta, those little short tubes, soak up all the goodness of the broth, making every spoonful filling and satisfying.

This soup comes together in under an hour, making it perfect for busy weeknights or weekend family dinners. It’s also highly versatile—you can make it creamier, add extra veggies, or even lighten it up depending on your mood and what’s in your fridge. I love serving it with a side of crusty bread for dipping (don’t skip this, trust me) and a sprinkle of extra Parmesan on top.

If you’ve been searching for a new go-to soup recipe, this Parmesan Italian Sausage Ditalini Soup will quickly earn a spot on your table. It’s rich, flavorful, easy, and tastes like something you’d order at a cozy Italian restaurant.

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What Makes This Parmesan Italian Sausage Ditalini Soup Special?

• Hearty and filling – With sausage, pasta, and Parmesan, it’s a complete meal in a bowl.

• Quick and easy – Ready in under an hour, this soup doesn’t require fancy steps.

• Crowd-pleaser – Even picky eaters love this flavorful, comforting soup.

• Make-ahead friendly – Flavors get better the next day, making it perfect for meal prep.

• Customizable – Add extra veggies, swap proteins, or adjust creaminess to your taste.

This recipe balances comfort food flavors with everyday convenience. The trick is letting the Parmesan rind simmer in the broth—it infuses the soup with deep, nutty flavor that feels restaurant-worthy with zero effort.

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Ingredient Notes

• Italian Sausage: Brings bold, savory flavor. Use mild or spicy depending on your preference. Can substitute with ground turkey, chicken sausage, or even plant-based sausage.

• Ditalini Pasta: Classic choice for Italian soups. If unavailable, swap with small shells, elbow macaroni, or orzo.

• Parmesan Cheese + Rind: The star of the broth. If you don’t have a rind, grated Parmesan works, but the rind adds unmatched depth.

• Onion, Carrots, Celery: The classic soup base (mirepoix). Feel free to add zucchini, spinach, or kale for extra veggies.

• Garlic: Fresh is best, but jarred minced garlic works in a pinch.

• Chicken Broth: Use low-sodium to control salt levels. Vegetable broth can be used for a lighter version.

• Olive Oil: Enhances the flavors of the vegetables. Butter can be substituted for a richer flavor.

• Heavy Cream (optional): For extra creaminess. Can swap with half-and-half or leave out for a lighter broth.

Equipment: Large soup pot or Dutch oven, wooden spoon, ladle.

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How To Make Parmesan Italian Sausage Ditalini Soup

1. Brown the Sausage
   Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound Italian sausage and cook until browned (6–7 minutes). Break into crumbles. Remove excess grease if needed.

2. Sauté Vegetables
   Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–6 minutes until softened. Add 3 cloves minced garlic and cook for 1 more minute until fragrant.

3. Build the Broth
   Pour in 6 cups chicken broth. Stir in 1 Parmesan rind and season with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cook the Pasta
   Stir in 1 ½ cups ditalini pasta. Cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.

5. Finish with Parmesan
   Remove the rind. Stir in ½ cup freshly grated Parmesan. For creaminess, add ½ cup heavy cream (optional). Taste and adjust seasoning.

6. Serve
   Ladle into bowls. Top with extra Parmesan and fresh parsley. Serve hot with crusty bread.

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Storage Options

• Room temperature: Do not leave out longer than 2 hours.

• Refrigerator: Store in airtight containers up to 4 days. Pasta may absorb broth, so add extra when reheating.

• Freezer: Best to freeze the soup without pasta (up to 3 months). Add cooked pasta when reheating.

• Reheating: Warm gently on stovetop over medium heat. Add splash of broth or water to loosen consistency.

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Variations and Substitutions

• Swap sausage for ground turkey or chicken for a lighter option.

• Make it vegetarian by using vegetable broth and plant-based sausage.

• Add leafy greens like spinach, kale, or Swiss chard for extra nutrition.

• Use mini gnocchi or orzo instead of ditalini pasta.

• Add white beans for extra protein and creaminess.

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Frequently Asked Questions

Can I make this soup ahead of time?
Yes! It tastes even better the next day. Just store pasta separately if you don’t want it to absorb all the broth.

What if I don’t have ditalini pasta?
Use any small pasta shape such as elbow macaroni, small shells, or orzo.

Do I need the Parmesan rind?
Not mandatory, but it adds a deep, nutty flavor. If you don’t have one, just use grated Parmesan.

Can I freeze this soup?
Yes, but freeze without pasta. Cook fresh pasta when reheating.

How can I make it spicier?
Use hot Italian sausage and add a pinch of red pepper flakes.

What bread pairs best?
Crusty Italian bread, garlic bread, or even focaccia are perfect sides.

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Conclusion

Parmesan Italian Sausage Ditalini Soup is one of those recipes you’ll come back to again and again. It’s cozy, hearty, easy to make, and endlessly customizable. Whether you make it for a weeknight dinner, a weekend gathering, or meal prep for the week, this soup delivers comfort in every bite.

Grab your pot, some Parmesan, and a good loaf of bread—you’re going to love this one. And if you try it, let me know how it turned out for you!

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