Q1: Can I make this soup ahead of time without the pasta getting mushy?

Yes, cook the pasta separately and store it apart from the soup. Add it in just before serving to maintain its texture.

Q2: What can I use instead of heavy cream to make it lighter?

You can substitute half-and-half or whole milk for a lighter version. For extra body, blend in a few cooked white beans or a bit of cauliflower.

Q3: Is this soup freezer-friendly?

Partially. It’s best to freeze the soup before adding cream, cheese, pasta, and spinach. Add those fresh after reheating for the best texture.

Q4: Can I make this gluten-free or low-carb?

Absolutely. Use gluten-free pasta or swap pasta altogether with riced cauliflower, diced zucchini, or shirataki noodles for a low-carb alternative.

Creamy Parmesan Italian Sausage Ditalini Soup

Name: Creamy Parmesan Italian Sausage Ditalini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy); 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 can (14.5 oz) diced tomatoes, drained; 1 cup ditalini pasta; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese (plus extra for garnish); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

A rich and creamy Italian soup made with savory sausage, tender ditalini pasta, Parmesan cheese, and fresh spinach, perfect for beginner cooks.

Ingredients

Scale

1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 can (14.5 oz) diced tomatoes, drained
1 cup ditalini pasta
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese (plus extra for garnish)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot over medium heat, add olive oil and cook the Italian sausage until browned and crumbly. Remove and set aside, leaving the fat in the pot.
In the same pot, sauté diced onion and minced garlic until soft and aromatic, about 2–3 minutes.
Pour in the chicken broth and scrape up the browned bits from the bottom. Stir in diced tomatoes and return the sausage. Add ditalini pasta and cook until just al dente.
Lower the heat and stir in heavy cream, grated Parmesan, and chopped spinach. Simmer for 2–3 minutes until the spinach wilts and the soup becomes creamy.
Season to taste with salt and pepper. Ladle into bowls and garnish with extra Parmesan and parsley. Serve immediately.

Notes

Cook pasta slightly under to avoid mushiness when reheating.
Tempering cream prevents curdling—let it come to room temperature first.
Use fresh Parmesan for smoother melting and richer flavor.
If soup thickens overnight, add a splash of broth or cream when reheating.
Spinach should be added at the end to retain its color and texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 485
Sugar: 4.6 g
Sodium: 780–900 mg
Fat: 34.2 g
Saturated Fat: 14.6 g
Unsaturated Fat: 15.8 g
Trans Fat: 0 g
Carbohydrates: 22.4 g
Fiber: 2.8 g
Protein: 21.7 g
Cholesterol: 90 mg