Description
A rich, creamy, and comforting Italian-inspired soup made with Italian sausage, ditalini pasta, and Parmesan cheese. Ready in just 30 minutes, it’s the perfect cozy meal for busy weeknights or lazy weekends.
Ingredients
Scale
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 1 cup (150g) ditalini pasta (or small shells/elbow macaroni)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups (1.5L) chicken broth (preferably low-sodium)
- 1 cup (240ml) heavy cream (or half-and-half)
- 1 cup (80g) Parmesan cheese, grated
- 2 tsp Italian seasoning (dried oregano, basil, thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat a large soup pot over medium-high heat. Remove casing from sausage, crumble into the pot, and cook until browned (about 5 minutes), breaking it up into bite-size pieces. Spoon off excess fat if needed, leaving a bit for flavor.
- Add diced onion, carrots, and celery. Sauté for 3-4 minutes until onion is translucent and veggies start to soften. Add garlic in the last 30 seconds, stirring to avoid burning.
- Pour in chicken broth, scraping up any browned bits from the bottom. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add ditalini pasta directly to the simmering soup. Cook uncovered for 8-10 minutes, stirring occasionally, until pasta is al dente. Add more broth if needed.
- Lower heat to medium-low. Stir in heavy cream and grated Parmesan, mixing slowly until cheese melts and broth becomes creamy.
- Taste and adjust seasoning with more salt, pepper, or cheese as desired. If soup is too thick, thin with a splash of broth or water.
- Turn off heat. Stir in chopped parsley if using. Ladle into bowls and top with extra Parmesan and parsley. Serve hot.
Notes
For best results, use freshly grated Parmesan and add cream and cheese off the heat to prevent clumping. Don’t overcook the pasta—ditalini cooks quickly. Soup thickens as it sits; thin with extra broth or cream when reheating. Add spinach or kale for extra veggies, or swap in gluten-free pasta if needed. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 2 cups
- Calories: 410
- Sugar: 5
- Sodium: 950
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 19
Keywords: creamy soup, Italian sausage soup, ditalini soup, Parmesan soup, comfort food, 30 minute soup, easy dinner, one pot soup, weeknight meal, Italian soup