Parmesan Italian Sausage Ditalini Soup

Name: Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 8 cups chicken stock; 1 tsp dried basil; 1 tsp dried oregano; salt, to taste; black pepper, to taste; 1 cup ditalini pasta, uncooked; 1 cup heavy cream; 1 cup grated Parmesan cheese

This Parmesan Italian Sausage Ditalini Soup is a one-pot, 30-minute meal combining savory browned sausage, tender ditalini pasta, and a rich tomato-parmesan broth. It delivers Italian-American comfort with minimal cleanup.

🌍Italian-American 🏷️Soup 🏷️Italian sausage 🏷️Ditalini 🏷️Parmesan Creamy soup

🏷️

🏷️Comfort food

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TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
8 cups chicken stock
1 tsp dried basil
1 tsp dried oregano
salt, to taste
black pepper, to taste
1 cup ditalini pasta, uncooked
1 cup heavy cream
1 cup grated Parmesan cheese

12 Ingredients

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Instructions

1
In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it up with a spoon as it cooks.
2
Once cooked through, remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Add the diced onion to the pot and sauté until softened, about 3-5 minutes.
4
Add the minced garlic and cook for another minute until fragrant.
5
Stir in the can of diced tomatoes with their juices.
6
Pour in the chicken stock.
7
Season the broth with dried basil, dried oregano, salt, and pepper. Stir to combine.
8
Return the cooked sausage to the pot and bring the soup to a simmer.
9
Add the uncooked ditalini pasta and cook according to package directions, typically 8-10 minutes, until al dente.
10
Reduce the heat to low and stir in the heavy cream.
11
Gradually stir in the grated Parmesan cheese until it's fully melted and the soup is creamy.
12
Serve hot and enjoy.

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Tips & Notes

Pro tips

Brown the Italian sausage thoroughly before adding liquid to build deep flavor and ensure it breaks into small, evenly cooked pieces.
Add the ditalini pasta in the last 8–10 minutes of cooking to prevent it from becoming mushy; it continues absorbing broth after cooking stops.
Finish the soup with freshly grated Parmesan stirred in off-heat to avoid clumping and preserve its sharp flavor.
Taste and adjust seasoning near the end; canned tomatoes and sausage vary in saltiness, so go easy on salt initially.

Substitutions

Italian sausage → ground beef or ground turkey (reduces richness; use 1.25 lb to compensate for lost fat)
Dicalini pasta → orzo, small shells, or elbow pasta (similar cooking time)
Chicken stock → beef stock or vegetable stock (beef adds deeper flavor; vegetable lightens the dish)
Canned diced tomatoes → fresh diced tomatoes (add 1.5 cups fresh; reduce stock by 1 cup)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding broth or water to reach desired consistency.