Creamy Parmesan Sausage Soup

This creamy Italian sausage ditalini soup combines the best of comfort food with rich, homemade flavor. The tender pasta, savory sausage, and velvety Parmesan broth create a meal that warms you from the inside out while providing a little taste of Italy in every spoonful.

I first created this soup during a particularly cold winter weekend when my family needed something hearty but I was short on time. The combination of creamy broth and pasta was such a hit that it quickly became our go-to comfort meal for Sunday dinners.

Ingredients

• Italian sausage: adds rich flavor and protein. Look for high quality sausage with visible herb flecks for best results
• Olive oil: creates the flavorful base for sautéing. Use extra virgin for more robust flavor
• Onion, garlic, carrots and celery: form the aromatic foundation. Choose firm vegetables with vibrant color
• Chicken broth: provides the savory liquid base. Homemade is ideal but low sodium store bought works well
• Ditalini pasta: small tube shapes perfect for soups as they hold their shape and texture
• Dried oregano and basil: classic Italian herbs that infuse throughout. Crush between fingers before adding
• Heavy cream: creates luxurious richness. Full fat gives best results
• Parmesan cheese: adds nutty depth and thickens the broth naturally. Use freshly grated for smoothest melting
• Fresh spinach: adds color, nutrition and slight earthiness. Look for bright crisp leaves

Step-by-Step Instructions

Cook the Sausage:

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers slightly. Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Allow it to brown deeply on one side before stirring about 3 minutes, then continue cooking until no pink remains and edges are caramelized, about 4 more minutes. The fond developing on the pot bottom contains tremendous flavor. Transfer sausage to a paper towel-lined plate using a slotted spoon, leaving the flavorful drippings behind.

Sauté the Vegetables:

Add the diced onion to the sausage drippings and cook for 2 minutes until beginning to soften. Add garlic and cook just until fragrant, about 30 seconds, being careful not to burn it. Add the carrots and celery, stirring frequently until vegetables begin to soften, about 3 minutes. The vegetables should pick up the brown bits from the bottom of the pot, incorporating that sausage flavor throughout.

Add Broth and Seasonings:

Pour in the chicken broth, using a wooden spoon to scrape up any remaining browned bits from the pot bottom. Add the dried oregano and basil, crushing them between your fingers as you add them to release their essential oils. Bring the mixture to a gentle boil, which should take about 5 minutes. Taste the broth and adjust seasonings if needed.

Cook the Pasta:

Once boiling, add the ditalini pasta to the broth, stirring occasionally to prevent sticking. Cook until the pasta is al dente according to package directions, usually 8-10 minutes. The pasta will continue cooking slightly in the hot broth, so aim for a firmer texture. Test a piece or two to ensure proper doneness.

Make It Creamy:

Reduce heat to medium-low to prevent the cream from scalding. Pour in the heavy cream slowly while stirring constantly. Add the grated Parmesan cheese in small handfuls, stirring between additions until fully melted. The soup will begin to thicken slightly as the cheese incorporates. Allow to simmer very gently for 2 minutes to develop flavors.

Add Spinach and Sausage:

Return the cooked sausage to the pot and stir to combine. Add the fresh chopped spinach in batches, stirring until each addition wilts before adding more. This should take only 1-2 minutes total. The heat from the soup will perfectly wilt the spinach without overcooking it. Season carefully with salt and freshly ground black pepper, remembering that Parmesan and sausage already contain salt.

Serve:

Ladle the steaming soup into warmed bowls. The consistency should be creamy yet brothy with pieces of sausage, vegetables and pasta distributed evenly throughout. Garnish with a sprinkle of additional Parmesan and fresh parsley if desired. Serve immediately with crusty Italian bread for a complete meal.

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My favorite part about this soup is how the Parmesan cheese not only adds flavor but creates the most velvety texture. The first time I served this to guests, my neighbor asked for the recipe before she had even finished her bowl. It has that perfect balance of creamy comfort without being too heavy.

Make-Ahead Tips

This soup actually improves with time as the flavors meld together. You can prepare it up to two days in advance, but I recommend a slightly different approach for the best texture. Cook everything except adding the pasta, cream, and Parmesan. When ready to serve, bring the soup back to a simmer, add the pasta and cook until tender, then finish with the cream and cheese. This prevents the pasta from absorbing too much liquid and becoming mushy.

Ingredient Substitutions

This recipe welcomes personalization based on what you have available. Turkey or chicken sausage works beautifully for a lighter option. No ditalini pasta? Small shells, orzo, or even broken spaghetti pieces work well. Kale makes an excellent substitute for spinach with a slightly heartier texture—just allow a few extra minutes of cooking time. Vegetarians can skip the sausage altogether and use vegetable broth for an equally satisfying meatless version.

Serving Suggestions

This soup shines as the star of a simple meal, but a few accompaniments can elevate the experience. A crusty loaf of garlic bread is perfect for sopping up the flavorful broth. For a complete Italian dinner, serve smaller portions as a first course before a main of chicken parmesan or a simple green salad with lemon vinaigrette balances the richness beautifully. During summer months, a small side of marinated tomato and mozzarella salad adds a fresh counterpoint.

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Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can use spicy or mild Italian sausage, or substitute with turkey or chicken sausage for a lighter option.

→ Can this soup be frozen?

Yes, you can freeze it by omitting the cream and Parmesan. Add them after reheating for the best texture and taste.

→ Can I use a different type of pasta?

Yes, small pasta varieties like elbow macaroni or orzo work well if you don’t have ditalini pasta.

→ How can I make it spicier?

Add red pepper flakes or use spicy Italian sausage to give the soup a kick of heat.

→ What can I serve alongside this soup?

Crusty bread, garlic bread, or a side salad make excellent accompaniments to this soup.