Parmesan Italian Sausage Ditalini

This Parmesan Italian Sausage Ditalini Soup brings all the warmth of classic Italian flavors into one pot and is the sort of meal that disappears fast on chilly nights. The tender pasta, savory sausage, and creamy Parmesan broth come together for a soul-satisfying dinner that is simple to throw together but packed with comfort.

The first time I made this soup was after a long day when I needed something cozy on the table fast. My family polished off the pot and now it is a regular cold-weather request no matter how busy the week feels.

Ingredients

• Olive oil: brings richness and helps brown the sausage beautifully
• Italian sausage: either classic or pork free creates the backbone of the soup’s flavor Try to get sausage with plenty of herbs
• Onion: adds sweetness and depth Choose firm onions without bruises
• Carrots: provide color and a subtle sweetness Go for bright, unblemished carrots
• Garlic: brightens every bite Use plump cloves and mince just before cooking
• Chicken broth: gives the soup its base Opt for low sodium and good quality for best results
• Ditalini pasta: or another small shape holds up well in brothy soups Choose bronze die pasta if you can for better texture
• Baby spinach: adds a pop of green and extra nutrients Pick crisp vibrant leaves
• Heavy cream: optional but makes the broth silkier Go with full fat for maximum flavor
• Italian seasoning: adds an herby layer Check spice dates for maximum potency
• Black pepper: brings a gentle heat Fresh cracked if possible
• Salt: wakes up all the flavors Taste and adjust as needed
• Parmesan cheese: gives body and umami Select real Parmigiano Reggiano and grate it yourself if possible
• Fresh parsley: provides a bright finish Use only fresh for the best color and aroma

Step-by-Step Instructions

Brown the Sausage:

Heat olive oil in a large soup pot over medium heat Add sausage either mini meatballs or sliced and cook thoroughly Turn pieces so they brown evenly and develop lots of savory flavor Remove and set aside when done

Sauté the Veggies:

Using the same pot add diced onion and carrot Sauté for about three to four minutes until they begin to soften Stir in the garlic and cook another minute until you can really smell it in the kitchen

Simmer the Soup:

Pour in the chicken broth and increase the heat until just boiling Add Italian seasoning black pepper and a pinch of salt Stir in ditalini pasta and simmer uncovered for ten to twelve minutes Pasta should be tender but not mushy

Add Back Sausage and Greens:

Return the browned sausage to the pot with the simmering soup Stir in chopped baby spinach Let cook another two to three minutes until the spinach just wilts This keeps it bright and fresh

Finish with Cream and Parmesan:

Stir in the heavy cream if using and grated Parmesan cheese Mix well until the cheese is melted and soup looks creamy Taste test and add more salt or pepper if needed

Serve:

Ladle hot soup into bowls Top each serving with more Parmesan and fresh parsley Add extra cracked pepper if you like Serve with crusty bread or garlic toast to soak up the broth

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Watching the cheese melt into the hot broth is always my favorite step and the aroma fills the whole kitchen with comfort My kids like to sprinkle their own extra Parmesan on top which always makes for a fun family meal moment

Storage Tips

Refrigerate leftovers in an airtight container for up to four days If the pasta absorbs extra broth just add a splash of water or more broth when reheating It reheats well on the stovetop or microwave If freezing prepare and freeze without the pasta then cook fresh pasta and add after thawing for best texture

Ingredient Substitutions

Trade Italian sausage for chicken or turkey sausage for a lighter version Use gluten free pasta if needed Kale or Swiss chard can replace spinach and if you have only vegetable broth on hand it works fine Parmesan can be swapped for Pecorino Romano for a saltier kick

Serving Suggestions

This soup pairs well with a green salad and crusty rustic bread For extra flair top with red chili flakes or a squeeze of lemon for brightness Sometimes I serve the soup in mugs at parties with a sprinkle of parsley for an easy hand held option

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Cultural Context

This recipe is inspired by classic Italian nonna soups where simple pantry ingredients and little pasta stretch a meal to feed a crowd Every Italian family has their own twist I learned mine from a friend’s grandmother who always insisted on freshly grated cheese and a little fresh parsley for color

Recipe FAQs

→ Can I use pork-free sausage?

Absolutely. Choose any preferred Italian sausage, including chicken or turkey versions, to suit your dietary needs.

→ What other pasta shapes work well?

Small shapes such as elbow macaroni, small shells, or orzo can readily substitute for ditalini.

→ Is the cream necessary?

Cream adds extra richness, but you can omit it for a lighter broth or substitute with milk for subtle creaminess.

→ How do I prevent the pasta from getting mushy?

Add pasta when broth is boiling and cook just until tender. Serve promptly, or cook pasta separately and add before serving.

→ Can this dish be made ahead?

Yes, prepare in advance but consider cooking pasta separately to maintain ideal texture. Reheat gently and stir before serving.

→ What can I use instead of spinach?

Kale, Swiss chard, or escarole work well—simply chop and add at the simmering stage as you would spinach.