Creamy, Savory, and Incredibly Satisfying—This Soup Tastes Like an Italian Vacation in a Bowl!
When chilly weather calls for comfort, this Creamy Parmesan Italian Sausage Ditalini Soup answers perfectly. Imagine tender little pasta tubes, savory Italian sausage, and vibrant spinach, all swimming in a luxuriously creamy, parmesan-infused broth. It’s rich without being heavy, elegant enough for company, and easy enough for a weeknight.

Whether you’re looking for a one-pot wonder to warm up a chilly evening or a crowd-pleaser to serve at your next gathering, this soup delivers restaurant-quality flavor with minimal fuss. Let’s get cooking!

Why You’ll Love This Soup
Ready in 35-40 minutes — perfect for a cozy weeknight dinner

Familiar, comforting flavors — like a creamy, sip-able pasta dish

Rich and creamy without heavy cream — thanks to a Parmesan-broth base

Packed with hidden greens — spinach blends right into the savory backdrop

One-pot wonder — easy to make, even easier to clean up

Gather Your Ingredients
For the Soup Base:

 

1 lb Italian sausage (mild or hot), casings removed

1 yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3–4 cloves garlic, minced

6 cups chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 tsp dried basil

1 tsp dried oregano

½ tsp red pepper flakes (optional, for heat)

1 cup ditalini pasta (or other small pasta like small shells)

For the Creamy Parmesan Finish:

1 cup freshly grated Parmesan cheese

½ cup heavy cream or half-and-half

2 cups fresh spinach, roughly chopped

Salt and black pepper to taste

For Garnish (Optional):

Extra grated Parmesan

Fresh parsley or basil

A drizzle of extra virgin olive oil

Step-by-Step Instructions
Step 1: Brown the Sausage
In a large Dutch oven or soup pot, cook Italian sausage over medium-high heat, breaking it up with a spoon, until browned (about 5–7 minutes).

Use a slotted spoon to remove sausage, leaving about 1 tbsp of drippings in the pot.

Step 2: Sauté the Aromatics
Add onion, carrots, and celery to the pot. Sauté until softened (about 5 minutes).

Stir in garlic and cook until fragrant (about 1 minute).

Step 3: Build the Broth
Return sausage to the pot.

Add chicken broth, diced tomatoes, basil, oregano, and red pepper flakes (if using).

Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 4: Cook the Pasta
Stir in ditalini and cook according to package directions until al dente (about 8–10 minutes).

Step 5: Create the Creamy Finish
Reduce heat to low. Stir in heavy cream and Parmesan until cheese is melted.

Add spinach and cook just until wilted (about 2 minutes).

Season with salt and pepper to taste.

Step 6: Serve & Enjoy
Ladle into bowls and garnish with extra Parmesan and fresh herbs.

Serve with crusty bread for dipping!

Pro Tips for the Best Soup
Don’t overcook the pasta — it will continue to soften in the hot soup.

Use freshly grated Parmesan — it melts more smoothly than pre-shredded.

Adjust the consistency — add more broth if the soup thickens too much upon standing.

Make it ahead — prepare the soup base (without pasta and cream) and add them when reheating.