The moment I first pulled the lid off that Dutch oven and the steam billowed out, I knew this soup was something special. My entire kitchen was instantly wrapped in the most incredible aroma—savory fennel from the sausage, sweet onion, garlic, and the warm, toasty note of fresh thyme hitting the hot pan. It was the kind of smell that makes everyone in the house wander in, asking “what is that and when can we eat?” I’d been craving a hearty, creamy pasta soup that felt like a hug in a bowl, and this combination of sweet Italian sausage, tender ditalini, and rich parmesan cream absolutely delivered. It’s become my go-to for chilly evenings, busy weeks, and anytime I need a guaranteed crowd-pleaser that’s as satisfying to make as it is to eat.
Ingredients
- 1 lb sweet Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup ditalini pasta (or other small pasta like small shells)
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley or basil, chopped, for garnish
Don’t let the list intimidate you—many of these are pantry staples. My biggest tip here is about the cheese: please, trust me, do not use the pre-grated Parmesan in the canister. It contains anti-caking agents that prevent it from melting smoothly into the soup, leaving you with a grainy texture. Taking two minutes to grate a block of Parmigiano-Reggiano or good-quality Parmesan yourself makes a monumental difference in creating a silky, emulsified creaminess. Also, using low-sodium broth is crucial because the sausage, cheese, and canned tomatoes all bring salt, allowing you to control the final seasoning perfectly.(See the next page below to continue…)