Name: Italian Sausage and Parmesan Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound Italian sausage (remove casings if using links); 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth (low-sodium if preferred); 1 can (14.5 ounces) diced tomatoes; 2 cups ditalini pasta (or substitute with orzo or small shells); 1 cup heavy cream; 1 cup grated Parmesan cheese (freshly grated is best); to taste Salt and pepper; for garnish Fresh parsley

I still remember the first time I made this Italian sausage and Parmesan soup — the house smelled like a tiny trattoria, and everyone hovered with bowls in hand. It’s a creamy, tomato-kissed pasta soup that feels indulgent but comes together fast, making it ideal for busy weeknights or a cozy weekend dinner. If you like one-pot comfort with a little Italian flair, this delivers: savory sausage, tender ditalini, and plenty of Parmesan for a silky finish. For more warm, pasta-forward soups in the same cozy vein, try this homemade chicken and gnocchi soup.

What makes this recipe special

This soup balances rustic Italian flavors with quick, weeknight-friendly technique. Browned Italian sausage gives a rich, meaty base while diced tomatoes add brightness. The small ditalini pasta absorbs flavor and transforms the broth into a spoonable, satisfying meal. It’s one of those recipes that’s versatile, forgiving, and crowd-pleasing: swap mild for hot sausage to adjust heat, or use low-sodium broth to control salt. Perfect for chill evenings, casual family dinners, or when you want a comforting single-pot meal.

“Easy to pull together, full of flavor, and the parmesan makes it feel like restaurant comfort food at home.” — A favorite repeat from my dinner rotation

How this recipe comes together

Quick overview so you know the rhythm before you start:

Brown the Italian sausage to render fat and develop flavor, then remove it so you can use the same pot for the aromatics.
Sauté onion and garlic in the flavored fat for depth.
Add chicken broth and diced tomatoes, bring to a boil, then add ditalini and cook until al dente.
Reduce heat and whisk in heavy cream and grated Parmesan to create a silky, slightly thickened broth.
Return the sausage, adjust seasoning, garnish, and serve.

This is mostly hands-on stovetop work and takes about 30–35 minutes from start to finish if you’re efficient with chopping and measuring.

Gather these items

1 pound Italian sausage (remove casings if using links)
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth (low-sodium if preferred)
1 can (14.5 ounces) diced tomatoes
2 cups ditalini pasta
1 cup heavy cream
1 cup grated Parmesan cheese (freshly grated is best)
Salt and pepper to taste
Fresh parsley for garnish

Notes/substitutions: Use turkey or chicken sausage for a lighter version; or plant-based sausage to make it vegetarian (use vegetable broth). If you plan to freeze leftovers, consider undercooking the pasta slightly or omitting it and adding fresh pasta when reheating. Also, try orzo or small shells instead of ditalini if needed.

Directions to follow

Heat a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer the sausage to a bowl and set aside.
In the same pot, leave about a tablespoon of the fat (or drain most if it’s excessive). Add the chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Pour in the chicken broth and the can of diced tomatoes (with juices). Bring the mixture to a boil.
Stir in the ditalini pasta and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
Reduce heat to low. Stir in the heavy cream, then add the grated Parmesan a little at a time, stirring until melted and the broth is creamy. If the soup seems too thick, add a splash more broth.
Return the cooked sausage to the pot and heat through for a couple of minutes. Taste and season with salt and pepper.
Ladle into bowls and garnish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve hot.

Serving suggestions

Best ways to enjoy it: ladle the soup into shallow bowls so the pasta and sausage sit visibly in each serving.
Pairings: serve with crusty bread or garlic toast to soak up the creamy broth. A simple green salad dressed with lemon and olive oil cuts the richness nicely. For wine, a light-bodied Italian red (Chianti or Dolcetto) or a crisp Pinot Grigio works well.
Garnish ideas: toasted breadcrumbs, a drizzle of olive oil, or red pepper flakes for heat.

How to store & freeze

Refrigerator: Cool the soup to room temperature (no more than 2 hours out of the fridge), then store in an airtight container for up to 3–4 days.
Reheating: Rewarm gently on the stovetop over low heat to avoid breaking the cream emulsion. Add a splash of broth or water if it’s become too thick. Avoid boiling after adding the cream.
Freezing: Cream-based soups can separate when frozen. For best texture, freeze the soup without the pasta — store the broth and sausage mixture in a freezer-safe container for up to 3 months. Thaw overnight, reheat gently, then stir in freshly cooked ditalini. If you freeze with pasta, expect softer noodles after thawing.

Food safety note: refrigerate within 2 hours of cooking and reheat leftovers to 165°F (74°C).

Pro chef tips

Use freshly grated Parmesan, not pre-grated — it melts smoother and has better flavor.
If your sausage is very fatty, drain most of the fat after browning but retain a tablespoon for sautéing the onion; it carries flavor.
Don’t overcook the pasta in the first cook if you plan to have leftovers. Undercook by a minute so it won’t go mushy when reheating.
Taste before salting — Parmesan and sausage may already add a lot of salt.
For a silkier finish, whisk the cream before adding and temper it by stirring a ladle of hot broth into the cream first.

For another hearty, comfort-soup approach using slow cooking techniques, you might like this hearty crockpot beef and barley soup idea.

Creative twists

Spicy version: use hot Italian sausage and add red pepper flakes.
Veg-forward: stir in chopped kale or baby spinach in the last few minutes until wilted.
Protein swap: use sweet sausage, turkey sausage, or a smoked sausage for different flavor profiles.
Pasta alternatives: orzo, small shells, or acini di pepe all work if you don’t have ditalini.
Bean boost: add a can of cannellini beans for extra fiber and protein — rinse well before adding.

Your questions answered

Q: Can I make this soup ahead of time?
A: Yes — you can prepare the base (sausage, onions, broth, tomatoes) a day ahead and cook the pasta just before serving. If made fully ahead, refrigerate and reheat gently, adding a splash of broth and possibly fresh pasta.

Q: Can I freeze this soup?
A: You can freeze the soup, but cream and pasta textures change. For best results, freeze the soup without pasta and add freshly cooked pasta when reheating.

Q: What sausage should I use?
A: Use Italian sausage (sweet, mild, or hot) depending on your heat preference. Remove casings for crumbled sausage, or slice links if you prefer chunks.

Q: How do I prevent the cream from splitting?
A: Reheat gently over low heat and avoid boiling once the cream is added. Temper cream by stirring a small amount of hot broth into it before mixing it into the pot.

Q: Can I make a lighter version?
A: Yes — use half-and-half or whole milk instead of heavy cream, and choose turkey or chicken sausage. The soup will be less rich but still flavorful; reduce the heat and stir frequently to prevent curdling.

Conclusion

This Italian sausage and Parmesan soup is a fast, comforting one-pot meal that’s easy to customize and ideal for chilly nights. For inspiration and similar creamy sausage-and-pasta soups, check out this Creamy Parmesan Italian Sausage Soup (One-Pot) recipe by Chelsea’s Messy Apron and another tasty take on Italian Sausage Parmesan Soup at 12 Tomatoes.