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Italian Sausage and Parmesan Soup

A creamy, tomato-kissed pasta soup that combines savory sausage and tender ditalini for a comforting one-pot meal, perfect for busy weeknights or cozy dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Cooking the Soup
  1. 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.
  2. 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.
  3. Pour in the chicken broth and the can of diced tomatoes (with juices). Bring the mixture to a boil.
  4. Stir in the ditalini pasta and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
  5. 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.
  6. Return the cooked sausage to the pot and heat through for a couple of minutes. Taste and season with salt and pepper.
  7. Ladle into bowls and garnish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve hot.

Notes

For lighter version, use turkey or chicken sausage; for vegetarian, use plant-based sausage and vegetable broth. If freezing leftovers, undercook the pasta slightly and add fresh pasta when reheating.