BEST ITALIAN SAUSAGE DITALINI SOUP

The aroma of browned Italian sausage mingling with garlic and simmering tomatoes—suddenly, a weeknight feels like a cozy Sunday supper. This Italian Sausage Ditalini Soup is the answer to those chilly evenings and rumbling bellies, a one-pot wonder that delivers comfort in every spoonful. I promise, this will become a family favorite in no time!

The Magic Behind This Soup

Okay, let’s talk soup. Specifically, *this* soup. What makes this Italian Sausage Ditalini Soup so darn good? It’s a few things, really. First, the sausage. We’re talking that rich, savory Italian sausage that brings so much flavor to the party. Then, there’s the ditalini pasta—those cute little tubes that are perfect for scooping up all that delicious broth. And, of course, the broth itself, a symphony of tomatoes, herbs, and just a hint of creaminess to tie it all together.

One of the things I love most about this recipe is how adaptable it is. Feeling adventurous? Throw in some extra veggies! Have some leftover Lasagna Soup ingredients? Add a pinch of ricotta on top! Seriously, the possibilities are endless. And if you’re looking for other good creamy soups, this one definitely needs to be on your list.

Plus, let’s be real, sometimes we all need easy dinners for sick family. When someone’s feeling under the weather, a big bowl of warm, comforting soup is often just what the doctor ordered. And this Italian Sausage Ditalini Soup fits the bill perfectly. It’s nourishing, flavorful, and easy to digest. Trust me, it’s a lifesaver.

Ingredients You’ll Need

For the Soup:

• 1 pound Italian sausage, removed from casings
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth
• 1 cup ditalini pasta
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• Spinach or kale
• Diced carrots or celery
• Cannellini beans

Step-by-Step Instructions

Getting Started:

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute, until fragrant.

Building the Soup:

3. Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Cook the Pasta: Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
5. Combine and Finish: Return the cooked sausage to the pot. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired.

Tips and Tricks for Soup Success

Okay, here’s where I share my insider secrets to making this Italian Sausage Ditalini Soup truly amazing. First, don’t skimp on the sausage! Using a good quality Italian sausage makes all the difference in the flavor. Also, browning the sausage properly is key to developing that rich, savory base for the soup. Don’t rush it!

Another tip: Be careful not to overcook the pasta. Nobody likes mushy pasta in their soup. Cook it just until it’s tender, but still has a little bite to it. I find that soups with noodles recipes are sometimes tricky because the pasta continues to absorb liquid, so if you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls when serving.

And speaking of leftovers, this soup actually tastes even better the next day! The flavors have had time to meld together, and it’s just pure comfort in a bowl. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

If you’re looking for even more ways to customize this soup, consider adding some vegetables. Spinach, kale, diced carrots, and celery all work great. You could also add a can of cannellini beans for extra protein and fiber. Feel free to get creative and make it your own!

Variations to Try

Want to shake things up a bit? Here are a few variations on this Italian Sausage Ditalini Soup that you might enjoy:

• Spicy Sausage Soup: Use hot Italian sausage and add a pinch more red pepper flakes for an extra kick.
• Creamy Tomato Soup: Add a can of diced tomatoes and a little tomato paste for a richer tomato flavor.
• Vegetarian Soup: Omit the sausage and use vegetable broth instead of chicken broth. Add some extra vegetables, like zucchini or bell peppers.
• Cheesy Soup: Stir in some shredded mozzarella cheese or provolone cheese at the end for an extra cheesy flavor.

Don’t be afraid to experiment and find your perfect combination! This recipe is just a starting point; the possibilities are endless.

Serving Suggestions

This Italian Sausage Ditalini Soup is a complete meal on its own, but it’s also great served with a side of crusty bread for dipping. A simple salad with a light vinaigrette would also be a nice complement.

And if you’re looking for other comforting soup recipes, be sure to check out my Creamy Cheese Tortellini Soup, Sausage Potato Soup, or even Sausage Tortellini Soup. They’re all equally delicious and satisfying. Or if you’re in the mood for pasta, try my Creamy Sausage Pasta. You won’t regret it!

Another serving suggestion is to create a soup bar! Offer different toppings like shredded cheese, croutons, sour cream, and fresh herbs, and let everyone customize their own bowl. It’s a fun and interactive way to enjoy this delicious soup.

Final Thoughts

I hope you enjoy this Italian Sausage Ditalini Soup as much as my family and I do. It’s a comforting, flavorful, and easy-to-make soup that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a hearty meal to warm you up on a cold day, this soup is sure to hit the spot. So go ahead, give it a try, and let me know what you think! I can’t wait to hear your feedback.

BEST Italian Sausage Ditalini Soup

Amelia Chen-Morrison

This Italian Sausage Ditalini Soup is a comforting and flavorful one-pot meal perfect for chilly evenings. It features savory Italian sausage, ditalini pasta, and a rich tomato broth, making it a family favorite in no time.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Spoon
• Knife
• Cutting board
• Ladle
• Bowls

Ingredients

  

• 1 pound Italian sausage, removed from casings
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• 6 cups chicken broth
• 1 cup ditalini pasta
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese, plus more for serving
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium-high heat.
• Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes.
• Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute, until fragrant.
• Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the ditalini pasta to the pot and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
• Return the cooked sausage to the pot. Stir in the heavy cream and Parmesan cheese.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired.

Notes

For a richer flavor, use a good quality Italian sausage and brown it well. Be careful not to overcook the pasta. The soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can customize the soup by adding vegetables like spinach, kale, diced carrots, or celery. Cannellini beans can also be added for extra protein and fiber. For a spicy kick, use hot Italian sausage and add more red pepper flakes. To make it vegetarian, omit the sausage and use vegetable broth. Stir in shredded mozzarella or provolone cheese for an extra cheesy flavor.