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Creamy Parmesan Italian Sausage Ditalini Soup

A rich and hearty soup made with Italian sausage, ditalini pasta, and creamy Parmesan cheese, perfect for winter meals.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Italian sausage Choose between mild or hot based on your spice preference.
  • 1 cup Ditalini pasta A small pasta shape that absorbs the broth.
  • 1 cup Heavy cream Adds richness and a velvety texture to the soup.
  • 1 cup Freshly grated Parmesan cheese For ultimate creaminess and flavor.
  • 2 cups Fresh kale, finely shredded Brings color and nutrients.
Vegetables and Seasonings
  • 1 tbsp Olive oil For sautéing.
  • 2 tbsp Butter For flavor.
  • 1 medium Onion, chopped Adds sweetness and depth.
  • 2 medium Carrots, chopped For sweetness and nutrition.
  • 2 cloves Garlic, minced Enhances flavor.
  • 4 cups Chicken broth For soup base.
  • 1 tbsp Flour To thicken the broth.
  • 2 tsp Italian seasoning Adds flavor.
  • 1/4 tsp Red pepper flakes Optional, for heat.
  • to taste Salt and black pepper For seasoning.

Method
 

Preparation
  1. In a large soup pot over medium-high heat, add the olive oil and let it shimmer.
  2. Add the ground Italian sausage, cooking until browned—about 5-7 minutes.
  3. Reduce the heat to medium and add the butter, onions, carrots, and garlic. Season with salt and black pepper. Cook until the vegetables soften, about 7-9 minutes.
  4. Sprinkle the flour over the sautéed mixture and stir well, then gradually pour in 1 cup of chicken broth to create a smooth base.
  5. Add the remaining broth and scrape the bottom to lift up any brown bits.
Cooking
  1. Add the Italian seasoning and red pepper flakes to the broth, then bring to a gentle boil.
  2. Stir in the ditalini pasta, cooking until almost tender, about 8-10 minutes.
  3. Lower the heat, stir in the cooked sausage, followed by the heavy cream and finely shredded kale.
  4. Gradually add the Parmesan cheese a little at a time to help it melt smoothly.
  5. Taste and adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, add extra broth.
  6. Serve warm.

Notes

Don't overcrowd the pan to ensure an even cook. Use freshly grated cheese for the best flavor. Make extra broth to adjust consistency if needed.