Creamy Parmesan Italian Sausage Ditalini Soup (One-Pot Cozy Dinner)

Creamy Sausage Ditalini Soup

This creamy Parmesan Italian sausage ditalini soup is rich, hearty, and loaded with flavor from Italian sausage, fire-roasted tomatoes, and tender pasta in a silky broth. It’s an easy one-pot weeknight dinner that tastes like cozy Italian comfort in a bowl.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 pound ground Italian sausage (mild or hot)
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 cups chicken broth
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 cups uncooked ditalini pasta
• 1/2 cup freshly grated Parmesan cheese
• 2 ounces cream cheese, at room temperature
• 1/2 cup milk (or half-and-half for richer soup)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Sauté the onion and sausage
   • In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat.
   • Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
   • Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
   • If there is a lot of excess grease, carefully spoon some off so the soup doesn’t become overly oily.
2. Season the sausage mixture
   • Stir in the minced garlic, red pepper flakes, Italian seasoning, kosher salt, and black pepper.
   • Cook for about 1 minute, stirring constantly, just until the garlic is fragrant and the spices are warmed.
3. Add broth and tomatoes
   • Pour in the chicken broth and add the can of fire-roasted tomatoes (with their juices).
   • Stir well, scraping the bottom of the pot to release any browned bits for extra flavor.
   • Increase the heat and bring the mixture up to a gentle boil.
4. Cook the ditalini pasta
   • Once boiling, stir in the uncooked ditalini pasta.
   • Reduce the heat to a steady simmer.
   • Cook for about 10 minutes, stirring frequently so the pasta doesn’t stick to the bottom, until the ditalini is just al dente and the broth has thickened slightly.
5. Make it creamy
   • Turn the heat down to low.
   • Add the Parmesan cheese and the cream cheese to the pot.
   • Stir slowly and continuously until the cheeses melt into the soup and the broth becomes creamy and smooth, 1–2 minutes.
   • Pour in the milk (or half-and-half) and stir again until fully combined.
   • Do not let the soup boil once the dairy is added; just keep it over low heat to warm through.
6. Taste and finish
   • Taste the soup and adjust seasoning with additional salt and pepper if needed.
   • Stir in the chopped parsley, if using.
7. Serve
   • Ladle the creamy Parmesan Italian sausage ditalini soup into bowls.
   • Top with extra grated Parmesan and more parsley if desired.
   • Serve hot with crusty bread, garlic bread, or a simple green salad.

Pro Tips

1. Control the richness: Use whole milk for a lighter creamy soup or half-and-half for an extra luxurious, restaurant-style texture.
2. Keep the pasta al dente: Stir frequently while the ditalini cooks in the soup so it doesn’t stick, and stop cooking as soon as it’s just tender to avoid mushy pasta.
3. Avoid curdling: Always add the Parmesan, cream cheese, and milk over low heat and avoid boiling the soup after the dairy goes in to keep the broth smooth and velvety.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Creamy Sausage Ditalini Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: carlosramirez
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: None

Print Recipe

Pin Recipe

Description

A rich, hearty soup loaded with flavor from Italian sausage, fire-roasted tomatoes, and tender ditalini pasta in a creamy broth.

---

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 pound ground Italian sausage (mild or hot)
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 cups chicken broth
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 cups uncooked ditalini pasta
• 1/2 cup freshly grated Parmesan cheese
• 2 ounces cream cheese, at room temperature
• 1/2 cup milk (or half-and-half for richer soup)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large Dutch oven or heavy soup pot, heat olive oil over medium heat.
2. Add the diced onion and cook for 3–4 minutes until softened and translucent.
3. Add the ground Italian sausage and cook until browned and cooked through.
4. If there is excess grease, carefully spoon some off.
5. Stir in the minced garlic, red pepper flakes, Italian seasoning, kosher salt, and black pepper; cook for about 1 minute.
6. Pour in the chicken broth and add the fire-roasted tomatoes with their juices; stir well.
7. Increase the heat and bring the mixture to a gentle boil.
8. Once boiling, stir in the uncooked ditalini pasta.
9. Reduce heat to a steady simmer and cook for about 10 minutes until the pasta is just al dente.
10. Turn the heat down to low and add the Parmesan cheese and cream cheese; stir continuously until melted.
11. Pour in the milk (or half-and-half) and stir until fully combined, keeping over low heat.
12. Taste and adjust seasoning with additional salt and pepper if needed.
13. Stir in chopped parsley if using.
14. Ladle the soup into bowls and top with extra grated Parmesan and parsley if desired. Serve hot.

Notes

Control the richness by using whole milk for a lighter soup or half-and-half for a creamier texture. Always add dairy over low heat to avoid curdling.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian