Cozy Creamy Parmesan Italian Sausage Ditalini Soup

I absolutely love this soup because it brings together hearty Italian sausage, tender ditalini pasta, and a rich, creamy Parmesan-infused broth — the kind of dish that warms me from the inside out.

Why You’ll Love This Recipe

I’m drawn to this recipe because it hits all the comfort-food notes: savory Italian sausage, aromatic garlic and onion, a flavorful broth, tender small pasta bits, and then that creamy finish with cream cheese and Parmesan. It comes together in about 30 minutes (great for a weeknight), yet feels indulgent and special. I also love that it uses everyday ingredients and turns into a complete meal in one pot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 lb Italian sausage
• ½ cup diced onion
• 2 cloves minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups chicken broth
• 1 (14.5 oz) can petite diced tomatoes
• 8 ounces ditalini pasta
• 8 ounces cream cheese, softened
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped

Directions

1. In a large pot over medium heat, cook the Italian sausage, breaking it up as it browns until fully cooked.
2. Add the diced onion and sauté until the onion is soft (about 2-3 minutes).
3. Stir in the minced garlic, Italian seasoning, salt, and black pepper, and cook for about 1 minute until fragrant.
4. Pour in the chicken broth and the can of petite diced tomatoes (with their juices). Bring the mixture to a boil.
5. Add the ditalini pasta. Reduce heat to a simmer and cook until the pasta is al dente (about 6-8 minutes, depending on your pasta).
6. Lower heat. Stir in the softened cream cheese until melted and incorporated, then add the grated Parmesan cheese, stirring until smooth and creamy.
7. Finally, stir in the chopped fresh basil. Taste and adjust seasoning if needed.
8. Serve the soup hot, garnished with extra basil or Parmesan if desired.

Servings and Timing

This recipe serves approximately 4 to 6 people. Prep time is about 10 minutes, cook time about 20 minutes, so total time comes in around 30 minutes.

Variations

• If I want a spicy kick, I use spicy Italian sausage or add red pepper flakes.
• To make it lighter, I could swap part of the cream cheese for half & half or use a lower-fat cream cheese.
• For extra veggies, I sometimes add chopped spinach, kale, or even diced carrots or celery when I sauté the onion.
• If I’m gluten-free, I substitute the ditalini with a gluten-free small pasta or even omit pasta and serve with crusty bread.
• I can also use turkey Italian sausage for a leaner version while keeping the flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 to 4 days. When reheating, I warm gently on the stove over low heat, stirring regularly — if the soup has thickened, I add a splash of chicken broth or water to loosen it up. I’ve found that the pasta will absorb more liquid over time, so the soup may get thicker, but that just makes it hearty and comforting.

FAQs

How can I prevent the cream cheese from clumping when I add it?

I make sure the soup has lowered from boiling and is on a gentle simmer before stirring in the cream cheese. Also, I soften the cream cheese ahead of time (room temperature) to help it blend smoothly.

Can I make this soup ahead of time?

Yes — I can prepare nearly everything ahead, but I might wait to cook the pasta until closer to serving so it stays al dente and doesn’t get overly soft in the stored soup.

Can I freeze this soup?

I can freeze it, but I prefer to freeze the broth, sausage, tomatoes mixture before adding the pasta and cream cheese. Then when thawing, I reheat and finish by cooking fresh pasta and stirring in cheese so texture remains good.

Can I use a different pasta shape than ditalini?

Absolutely — small pasta shapes like orzo, small shells, macaroni will work fine. Just adjust cooking time as needed for the pasta.

What type of Italian sausage should I choose?

I often choose mild Italian sausage for broader appeal, but if I like heat I go for spicy. Make sure to remove the casing if needed and crumble it while cooking for best distribution.

Can I make this vegetarian?

Yes — I’d swap the Italian sausage for a plant-based sausage alternative or perhaps use sautéed mushrooms for texture. Use vegetable broth instead of chicken broth, and skip or replace the cream cheese with a dairy-free option if needed.

How can I make this soup lighter?

I use turkey or chicken Italian sausage (lower fat), reduce the amount of cream cheese or use a lighter cream cheese, and add more vegetables (spinach, zucchini, peas) to bulk it up without adding too many calories.

Will the pasta get soggy if leftovers sit in the fridge?

Yes — pasta continues to absorb liquid and soften in the fridge. To keep it better, I sometimes store the soup and pasta separately or add fresh cooked pasta when reheating.

Can I add more vegetables?

Certainly! I like to add spinach at the end, but carrots, celery, zucchini or bell peppers work well sautéed with the onion. It adds color, nutrition and texture.

What bread or sides pair well with this soup?

I enjoy serving it with crusty garlic bread, sourdough slices or a simple green salad with a light vinaigrette to balance the richness.

Conclusion

I feel this Cozy Creamy Parmesan Italian Sausage Ditalini Soup is a true comfort-food winner: rich yet easy, flavorful yet approachable. Whether I’m cooking for family, guests, or just craving something warm and satisfying, this recipe fits the bill beautifully. I encourage you to make it your own with the variations, store leftovers smart, and enjoy every spoonful.

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