Ditalini Soup Recipe

Introduction

Ditalini Soup is a comforting Italian-inspired dish packed with savory sausage, tender pasta, and creamy broth. Perfect for a cozy meal, this soup combines hearty flavors with simple ingredients for an easy weeknight dinner.

Ingredients

• 1 lb Italian sausage (sweet or spicy)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 14.5 oz can diced tomatoes, drained
• 2 quarts chicken stock
• 1/2 cup heavy cream
• 1 cup ditalini pasta
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and freshly cracked black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned. Remove sausage and set aside, leaving drippings in the pot.
2. Step 2: Add diced onion and garlic to the pot and sauté until soft and fragrant, about 3–4 minutes.
3. Step 3: Stir in drained tomatoes, chicken stock, dried basil, and dried oregano. Return sausage to the pot and bring to a gentle simmer for 10 minutes.
4. Step 4: Add ditalini pasta and cook until al dente, about 8–10 minutes.
5. Step 5: Reduce heat and stir in heavy cream and grated Parmesan. Stir until the cheese is melted and the soup is creamy.
6. Step 6: Season with salt and freshly cracked black pepper to taste. Garnish with fresh parsley and serve hot.

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed mushrooms or Italian-style plant-based sausage.
• Use half-and-half instead of heavy cream for a lighter soup.
• Add a handful of fresh spinach or kale in the last few minutes for extra greens.
• If you don’t have ditalini, small elbow macaroni or another small pasta works well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water if the soup is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great reheated and can be made a day in advance. Just keep the pasta slightly undercooked if planning to reheat to avoid it becoming mushy.

Can I use turkey sausage instead of Italian sausage?

Absolutely. Turkey sausage is a leaner option and will work well without compromising the flavor of the soup.

Ditalini Soup Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

Ditalini Soup is a comforting and hearty Italian-inspired soup featuring savory Italian sausage, tender ditalini pasta, and a creamy tomato and chicken broth base. This easy-to-make recipe combines sautéed aromatics, herbs, and Parmesan cheese for a rich, flavorful dish perfect for a cozy meal any day of the week.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Dairy

• 1 lb Italian sausage (sweet or spicy)
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese

Vegetables & Aromatics

• 1 small onion, diced
• 2 cloves garlic, minced
• 14.5 oz can diced tomatoes, drained
• Fresh parsley, chopped (for garnish)

Pantry Staples & Seasonings

• 1 tbsp olive oil
• 2 quarts chicken stock
• 1 cup ditalini pasta
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and freshly cracked black pepper to taste

Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set aside, leaving the drippings in the pot for flavor.
2. Sauté aromatics: Add diced onion and minced garlic to the pot with the drippings. Cook, stirring occasionally, until the onion becomes soft and fragrant, about 3 to 4 minutes.
3. Simmer the soup base: Stir in the drained diced tomatoes, chicken stock, dried basil, and dried oregano. Return the browned sausage to the pot. Bring the mixture to a gentle simmer and allow it to cook for 10 minutes, letting the flavors meld together.
4. Cook the pasta: Add the ditalini pasta to the simmering soup. Continue cooking until the pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
5. Add cream and cheese: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup has a creamy consistency.
6. Season and serve: Taste your soup and season with salt and freshly cracked black pepper as desired. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot for a satisfying meal.

Notes

• For a spicier version, use spicy Italian sausage. For milder, choose sweet Italian sausage.
• You can substitute chicken broth for chicken stock if necessary.
• If you prefer a lighter soup, omit the heavy cream and add a little more broth.
• Ditalini pasta can be replaced with other small pasta shapes like elbow macaroni or small shells.
• Leftovers store well refrigerated for up to 3 days and reheat nicely on the stovetop or in the microwave.

Keywords: Ditalini Soup, Italian sausage soup, creamy pasta soup, Italian comfort food, sausage pasta soup