Parmesan Italian Sausage Ditalini Soup – Easy Comforting Fall Recipe

Name: Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage (hot or mild, pork or turkey); 1 cup dry ditalini pasta; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 5 cups chicken broth (low-sodium preferred); 2 cups chopped kale (or spinach or Swiss chard); 1 cup grated Parmesan cheese, plus more to serve; 2 tbsp olive oil; Salt and pepper, to taste; Red pepper flakes (optional, to taste)

Posted on January 12, 2026

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The first time I made this Parmesan Italian Sausage Ditalini Soup, it was one of those blustery October evenings when you can practically hear the leaves rattling outside. I’d just come home from work, my hands were freezing, and I wanted something—anything—that would warm me up fast. The fridge had half a block of Parmesan, a pack of Italian sausage, and the tiniest pasta shape ever: ditalini. I threw everything into a pot, crossed my fingers, and hoped for magic.

Here’s the thing: I’ve made a lot of soups, but this one hits different. Maybe it’s the way the sausage flavors the broth, maybe it’s the chewy little pasta, or maybe it’s the salty, cheesy hit from the Parmesan. Whatever it is, I’ve made this soup at least a dozen times since that night. It’s now my “oh no, I need comfort food ASAP” move—and it’s become a kind of tradition every time the weather turns chilly.

Quick note: I know there are a million Italian soup recipes out there, but this one is all about simple ingredients, big flavor, and the kind of coziness that only a steaming bowl can deliver. If you’re looking for a fall recipe that’s easy, comforting, and absolutely packed with flavor, this Parmesan Italian Sausage Ditalini Soup is about to become your new favorite.

Why You’ll Fall in Love with This Parmesan Italian Sausage Ditalini Soup

Okay, real talk—this soup has ruined me for boring canned soup forever. I keep coming back to this recipe, and here’s why:

Big, bold flavor in every spoonful: The Italian sausage does all the heavy lifting, giving the broth a rich, savory base that tastes like you spent hours simmering (spoiler: you didn’t).
Perfect for busy fall nights: From chopping to ladling into bowls, you’re looking at 40 minutes, tops. I’ve made it after soccer practice, work meetings, and even when I’m half-asleep on a Sunday evening.
Ditalini pasta is adorable and functional: Those tiny tubes soak up the broth, making every bite a little chewy, a little slurpy, and totally satisfying. Plus, it’s way less messy for kids (or adults who spill).
Parmesan makes everything better: Shaved, grated, or just tossed in hunks—Parmesan gives the soup a salty, nutty backbone that makes you want to lick the bowl.
It reheats like a dream: Unlike some soups that turn into mush, this one gets even better the next day. I’ve packed it for lunch, and it’s pure comfort in a thermos.
Endless ways to customize: Don’t have kale? Use spinach. Don’t do pork? Try turkey sausage. I’ll share all my favorite swaps below.

This is the kind of soup you crave when your house smells like wet leaves and you need something that feels like a hug. It’s the recipe I make when I want to impress guests but don’t want to stress. And honestly? It’s the bowl I reach for when I just need everything to be okay for a little while.

What Ingredients You’ll Need (And Why Each One Matters)

Here’s what I love about this ingredient list: it’s basic, but every piece plays a part in making the soup taste like fall in a bowl. I’m a little particular about brands and substitutions, so I’ll give you the scoop on each one.

Italian sausage (1 lb / 450g) – Hot or mild, totally up to you. I use Johnsonville hot Italian sausage because I love a little kick, but sweet sausage is great for picky eaters. Pork works best, but turkey sausage is a solid swap if you want it lighter.
Ditalini pasta (1 cup dry / 140g) – These mini tubes are the ideal soup pasta. If you can’t find ditalini, use small shells or elbows. I’ve even tried orzo in a pinch (still good, different vibe).
Yellow onion (1 medium, diced) – Adds sweetness and depth. I always use yellow, but white or sweet onions work too.
Carrots (2 medium, diced) – For color and a bit of natural sweetness. If you’re feeling lazy, toss in pre-chopped matchstick carrots—no judgment.
Celery (2 stalks, diced) – Classic soup base. I skip it sometimes if I’m out, but it really does add a nice flavor.
Garlic (3 cloves, minced) – You can go heavy here; I sometimes use 5 cloves because I’m extra.
Crushed tomatoes (1 can, 14oz / 400g) – Adds body and a hint of tang. I like San Marzano if I feel fancy, otherwise just grab whatever’s on sale.
Chicken broth (5 cups / 1.2L) – Homemade is gold, but boxed works fine. I use low-sodium so I can salt to taste.
Kale (2 cups, chopped) – Or spinach, or Swiss chard. Kale holds up best and doesn’t turn slimy, which I appreciate.
Parmesan cheese (1 cup grated / 75g, plus more to serve) – Freshly grated is best, but pre-shredded is okay. I’ve used the green can in emergencies—don’t @ me.
Olive oil (2 tbsp / 30ml) – For sautéing. I use California Olive Ranch, but any extra-virgin works.
Salt & pepper – To taste. I go heavy on the black pepper for a little heat.
Red pepper flakes (optional) – For extra spice. I add a pinch if the sausage isn’t spicy enough.

Substitution notes:

If you’re out of ditalini, any small pasta shape works. Just don’t use spaghetti or big rigatoni—it throws off the texture.
No kale? Use whatever greens are lurking in your fridge. Even frozen spinach works.
Vegetarian? Sub out the sausage for a can of cannellini beans and use veggie broth. It’s still delicious.

Quick story: I once tried this with a weird “Parmesan blend” from the grocery store. It tasted…off. Real Parm is worth it here (you only need a little for big flavor).

Equipment Needed for the Soup (Nothing Fancy Required)

You don’t need a gourmet kitchen to make this Parmesan Italian Sausage Ditalini Soup—I’ve whipped it up using my ancient hand-me-down pots and a wooden spoon my mom gave me when I moved out.

Large soup pot or Dutch oven – I use a 6-quart enameled Dutch oven, but any big pot works. Just make sure it’s got room for stirring.
Wooden spoon or spatula – For breaking up the sausage and scraping the bottom so nothing burns. (I’m team wooden spoon—more control, less scraping noise.)
Sharp chef’s knife and cutting board – For all the chopping. I use my old Victorinox 8-inch—cheap and reliable.
Ladle – For serving. I’ve used a mug in emergencies.
Measuring cups and spoons – You can eyeball, but measuring the pasta keeps things from getting gloopy.
Cheese grater – For the Parmesan. Microplane is best, but a box grater works.

Quick note: I sometimes use a potato masher to break up sausage if it’s stubborn. Don’t worry about fancy gadgets—this soup is all about comfort, not kitchen acrobatics.

If you’re making a big batch, a second pot for boiling more pasta is handy (but not essential). And yes, I’ve made this entire recipe in a dorm room with one pot and a fork. It still turned out great.

How to Make Parmesan Italian Sausage Ditalini Soup: Step-by-Step Guide

Alright, let’s make this soup! I’ll walk you through exactly how I do it, with all the little tricks I’ve picked up from messing it up (and fixing it) over the years.

Brown the Sausage (5 minutes)
Heat 2 tbsp olive oil in a large soup pot over medium heat. Remove sausage from casing and crumble it into the pot. Stir and break up with your spoon until browned and cooked through. It should smell spicy and savory, and there will be little crispy bits (those are the best part). Don’t drain the fat—it flavors the soup.
Sauté the Veggies (6 minutes)
Add diced onion, carrot, and celery straight into the pot. Cook for about 5-6 minutes, stirring often, until the veggies soften and start to pick up some color. Toss in the minced garlic and cook another minute—don’t let it burn or it’ll get bitter.
Add the Tomatoes and Broth (2 minutes)
Pour in the crushed tomatoes and stir to scrape up all the browned bits from the bottom. Add 5 cups chicken broth, and bring everything to a gentle boil. The soup should start to look hearty and smell like a fancy Italian restaurant.
Simmer (10 minutes)
Lower the heat and simmer for 10 minutes. This lets the flavors mingle and the veggies get perfectly tender. If you want more heat, toss in a pinch of red pepper flakes now.
Cook the Ditalini (8 minutes)
Stir in 1 cup dry ditalini pasta. Simmer for about 8 minutes, or until the pasta is al dente. Stir occasionally so nothing sticks. The pasta will soak up some broth—don’t worry, that’s normal. If it gets too thick, add a splash of extra broth or water.
Add the Greens & Parmesan (2 minutes)
Stir in chopped kale (or spinach) and let it wilt for 2 minutes. Turn off the heat and stir in 1 cup grated Parmesan cheese. The soup will get creamy and rich, and you’ll see strings of melty cheese. Taste and adjust salt and pepper.
Serve!
Ladle hot soup into bowls, top with more Parmesan, and grind some fresh black pepper on top. I usually add a drizzle of good olive oil for extra flavor.

Troubleshooting:

If the soup looks too thick, add more broth. Pasta drinks up liquid as it sits.
If it’s too salty, squeeze in a little lemon juice—balances things out.
Pasta overcooked? No worries, next time cook it separately and add it to bowls.

The hardest part is not eating it straight from the pot. At this point, your kitchen smells amazing and everyone will be hovering, guaranteed.

My Best Tips & Techniques for Foolproof Soup

Okay, here’s the stuff I wish someone told me before I made this soup for the fifth time:

Don’t skimp on browning the sausage – The caramelized bits add so much flavor. Let it get a little crispy before adding the veggies.
Pasta timing matters – Add ditalini right before serving if you want it perfectly chewy. If you’re making ahead, cook pasta separately and add to bowls when serving.
Use freshly grated Parmesan – Pre-grated cheese doesn’t melt as well and can make the soup gritty. Trust me, it’s worth the extra minute.
Mise en place – Chop everything before you start. It makes the process way less stressful, especially if you have helpers (or chaos) in the kitchen.
Taste as you go – The sausage is salty, so hold off on adding extra salt until the end. Sometimes the Parmesan is enough.
Let it rest – If you can, let the soup sit for 10 minutes before serving. The flavors meld and the pasta soaks up just the right amount of broth.

Confession: The first time I made this, I dumped in the pasta way too early. It turned into a giant pot of mush. Now I know—wait until the end, or cook it separate. Lesson learned (and now you won’t have to learn the hard way).

Bonus trick: For extra richness, stir in a splash of heavy cream or half-and-half just before serving. Not traditional, but wow does it taste good.

Ways to Mix Up Your Parmesan Italian Sausage Ditalini Soup

Once you’ve nailed the classic version, here’s where it gets fun. I’ve tried all these variations, and they’re all winners:

Veggie Packed: Add a can of drained cannellini beans for extra protein and creaminess. Sometimes I toss in diced zucchini or bell peppers if I have them.
Creamy Dreamy: Swap 1 cup of broth for 1 cup of half-and-half or heavy cream. The soup gets extra lush—great for special occasions.
Turkey or Chicken Sausage: If you want it lighter, use turkey or chicken sausage. Still flavorful, just not as rich.
Spinach Swap: No kale? Use fresh baby spinach or Swiss chard. Toss it in at the end so it doesn’t get overcooked.
Gluten-Free Version: Use a gluten-free pasta. I’ve made this with Barilla GF ditalini and it’s honestly hard to tell the difference.
Vegan Adaptation: Use plant-based sausage (like Beyond or Field Roast), veggie broth, and nutritional yeast instead of Parmesan. The flavor is surprisingly close!
Herb Boost: Stir in chopped fresh basil or parsley just before serving. Brightens up the whole bowl.
Extra Spicy: Add a teaspoon of Calabrian chili paste for real heat. I do this when I want to clear out my sinuses.

My personal favorite? The creamy version with cannellini beans and a sprinkle of fresh basil. It’s hearty enough for dinner, but light enough that you’ll want seconds.

Serving Ideas & Storage Tips

How to Serve

This soup is best piping hot, topped with a mountain of fresh Parmesan and a drizzle of olive oil. I usually serve it with a hunk of crusty bread for dunking—sourdough is my go-to.

Weeknight Dinner: Serve with a simple green salad and garlic toast.
Lunch: Pack in a thermos with extra cheese on top (the cheese melts and gets gooey—so good).
Brunch: Pour into mugs and top with fried sage leaves for a fancy twist.
Party Food: Mini bowls or cups for soup shooters. People love it.

How to Store

Fridge: Store leftovers in an airtight container for up to 5 days. The pasta will soak up broth, so add a splash of water or broth before reheating.
Freezer: Freeze in individual portions for up to 3 months. Pro tip: Freeze without the pasta, then cook pasta fresh when you’re ready to eat. Keeps texture perfect.
Reheating: Microwave individual bowls for 2-3 minutes, or reheat gently on the stove. Add extra broth if needed.

If it starts to get thick or the pasta goes soft, use leftovers as a base for a quick casserole—just add more cheese and bake. Waste nothing!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel pretty good about this soup—especially compared to takeout or canned stuff.

Per Serving	Amount
Calories	~320
Protein	16g
Carbs	35g
Fat	12g
Fiber	4g

High in protein: Italian sausage and cheese pack a punch—keeps you full for hours.
Lots of veggies: Onion, carrot, celery, and greens give you vitamins and fiber.
Lower sodium if you use homemade broth: Store-bought is fine, but watch the salt.
Good source of calcium: Thank you, Parmesan.

Honest take: It’s still comfort food, but way more balanced than a creamy chowder or heavy stew. And you can make it lighter or heartier with a few swaps (see variations above).

Final Thoughts – Why This Soup Is My Fall Ritual

So that’s my Parmesan Italian Sausage Ditalini Soup! I know I’ve gone on about it, but when you find a recipe that warms you up, tastes incredible, and is easy enough to make on a Tuesday night—you want to share it with everyone.

This is my go-to for cold weather, sick days, and random cravings. My family asks for it every week once October hits, and it never lets me down. Even my picky nephew devours it (and he claims to hate sausage).

Make it your own—try the swaps, toss in new veggies, and don’t be afraid to double the cheese. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below and let me know your favorite mix-ins or twists. Or snap a picture and tag me on Instagram @comfortkitchen—seeing your versions is honestly the best part of blogging.

Happy soup season! Hope your house smells as cozy as mine does right now.

FAQs – Real Answers to Your Soup Questions

Q: Can I use a different pasta if I don’t have ditalini?

A: Definitely! Small shapes like elbows, mini shells, or even orzo work great. Just keep the pasta small so it soaks up the broth without overwhelming the soup. I’ve even used broken spaghetti (my kids loved it).

Q: How do I know when it’s done?

A: When the pasta is al dente and the greens are wilted, you’re good to go. Taste the broth—if it’s rich and savory, the flavors have mingled. I also go by smell; when the kitchen smells amazing, it’s usually ready.

Q: Can I make this soup ahead of time?

A: Absolutely! It actually tastes better the next day. Just know the pasta will soak up more broth, so add a splash of water or extra broth when reheating. For perfect texture, cook the pasta separately and add to bowls before serving.

Q: What can I substitute for Italian sausage?

A: Turkey or chicken sausage works well. For a vegetarian version, use plant-based sausage or a can of beans. I’ve used leftover rotisserie chicken in a pinch—still delicious, just different!

Q: Can I freeze this soup?

A: Yes! I freeze it in individual containers for easy lunches. Pro tip: Freeze without the pasta, then cook fresh pasta to add when you reheat. The soup itself keeps its flavor and reheats beautifully.

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