Creamy Italian Sausage & Ditalini Pasta Soup 🍲🧀
A rich, creamy, and comforting soup loaded with juicy Italian sausage, tender ditalini pasta, carrots, garlic, and Parmesan cheese. Perfect for cozy family dinners!
35 minutes 6 servings
Ingredients
1 lb (450g) Italian sausage, casings removed
1½ cups ditalini pasta
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups chicken broth
1½ cups heavy cream
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Brown the Sausage
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook for 5–7 minutes, breaking it into bite-sized pieces until browned and cooked through.
Step 2: Sauté the Vegetables
Add diced onion, carrots, and celery to the pot. Cook for 4–5 minutes until softened. Stir in minced garlic and cook for another minute.
Step 3: Add Seasonings
Sprinkle in Italian seasoning, dried basil, black pepper, and red pepper flakes. Stir well to combine.
Step 4: Make the Soup Base
Sprinkle flour over the sausage and vegetables. Stir for 1 minute, then gradually pour in chicken broth while stirring to prevent lumps.
Step 5: Cook the Pasta
Bring the soup to a gentle boil. Add ditalini pasta and cook for 8–10 minutes, or until tender, following the package instructions.
Step 6: Make It Creamy
Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Simmer gently for 3–5 minutes, stirring until the cheese melts and the soup becomes creamy. Avoid boiling.
Step 7: Serve and Enjoy
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and extra Parmesan cheese. Serve warm with crusty garlic bread!
Tips for the Best Soup
Extra creamy: Add 2 tablespoons of cream cheese for a richer texture.
More vegetables: Add fresh spinach during the last 2 minutes of cooking.
Perfect pasta: Cook pasta separately if planning to store leftovers, so it doesn’t absorb too much broth.
Storage: Refrigerate in an airtight container for 3–4 days and reheat gently.