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.
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In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it up with a spoon as it cooks.
Once cooked through, remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté until softened, about 3-5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the can of diced tomatoes with their juices.
Pour in the chicken stock.
Season the broth with dried basil, dried oregano, salt, and pepper. Stir to combine.
Return the cooked sausage to the pot and bring the soup to a simmer.
Add the uncooked ditalini pasta and cook according to package directions, typically 8-10 minutes, until al dente.
Reduce the heat to low and stir in the heavy cream.
Gradually stir in the grated Parmesan cheese until it's fully melted and the soup is creamy.
Serve hot and enjoy.
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.
Yes. Small pasta shapes like orzo, small shells, or elbow macaroni work well. Avoid long pasta as it's harder to eat in soup.
Stir in heavy cream or half-and-half in the last 5 minutes of cooking, or blend a portion of the soup before serving.
Brown the sausage and sauté aromatics up to 1 day ahead. Cook the pasta separately and add just before serving to prevent mushiness.
Use bulk Italian sausage (hot or mild) for even distribution. Remove from casing before browning.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth.
