The creaminess comes from a combination of heavy cream and freshly grated Parmesan cheese. Parmesan not only adds richness but also a subtle nuttiness and depth that makes the soup taste restaurant-quality. A touch of spinach or kale adds color and freshness, balancing the richness and making the soup feel complete. The result is a one-pot meal that’s creamy, savory, and perfectly balanced.
This soup is also incredibly flexible. You can use mild or spicy sausage, adjust the thickness with more broth, or add extra vegetables if you like. It reheats beautifully and tastes even better the next day, making it ideal for leftovers or meal prep. Served with crusty bread or garlic toast, Creamy Parmesan Italian Sausage Ditalini Soup is a guaranteed comfort classic you’ll want to make again and again.
Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups water
1 cup ditalini pasta
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp black pepper
Salt to taste
2 cups fresh spinach (optional)
Optional garnish: extra Parmesan or chopped parsley
Instructions
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up, until browned and fully cooked.
Add chopped onion and garlic and sauté until softened and fragrant.
Pour in chicken broth and water, stirring to scrape up any browned bits from the bottom of the pot.
Add ditalini pasta, Italian seasoning, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer until pasta is tender.
Stir in heavy cream and Parmesan cheese until melted and the soup becomes creamy.
Add spinach if using and cook just until wilted. Taste and adjust seasoning.
Serve hot with extra Parmesan on top if desired.