I’ll never forget the first time I made this soup. It was a blustery Sunday afternoon, the kind that begs for something deeply comforting. As the Italian sausage began sizzling in my pot and the aroma of garlic and fennel filled my kitchen, I knew I was onto something special. The moment I stirred in the cream and a mountain of Parmesan, creating a luxuriously silky broth, my family gathered around, spoons in hand, drawn in by the promise of pure, cozy delight. This Creamy Parmesan Italian Sausage Ditalini Soup has become my go-to hug in a bowl, and I’m so excited to share it with you.
Ingredients
- 1 lb sweet Italian sausage, casings removed
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups (about 48 oz) chicken broth
- 1 (14.5 oz) can diced tomatoes, with their juices
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional, for a little heat)
- 1 ½ cups ditalini pasta (or any small soup pasta)
- 1 cup heavy cream
- 1 ½ cups freshly grated Parmesan cheese, plus more for serving
- 3 cups fresh baby spinach, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
A quick note from my kitchen: Do not skip the fresh Parmesan. The pre-grated stuff in a canister has anti-caking agents that will make your soup grainy instead of creamy. Taking the two minutes to grate a block of real Parmigiano-Reggiano or Grana Padano makes a monumental difference. Also, trust me on the sweet Italian sausage here—it has the perfect balance of fennel and herbs that forms the soul of the soup’s flavor.
Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Box grater (for the Parmesan)
- Ladle
I’m a huge advocate for using a Dutch oven for soups like this. Its thick walls distribute heat evenly, preventing any scorching when you’re building your flavors or simmering the creamy base. If you don’t have one, any large, heavy pot will work—just be sure to stir a bit more frequently when you add the dairy. That box grater is non-negotiable, though. I learned the hard way that trying to chop a hard cheese is a recipe for a kitchen disaster (and sore fingers!).
Step-by-Step Instructions
First, we build our flavor base. In your pot over medium-high heat, I add the olive oil and then the sausage, breaking it up with my spoon into nice, bite-sized crumbles. Let it get a beautiful golden-brown crust—don’t rush this step! That fond (the browned bits on the bottom of the pot) is liquid gold. Once the sausage is cooked, I use a slotted spoon to remove it, leaving behind that glorious rendered fat. Into that fat goes the onion, carrots, and celery. I stir them well, scraping up the fond, and let them soften and sweeten for about 7-8 minutes until the onions are translucent. Then comes the garlic, which I stir for just one minute until fragrant—any longer and it risks burning and turning bitter.
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