Creamy Italian Sausage Ditalini Soup Recipe
This Creamy Italian Sausage Ditalini Soup is a cozy, satisfying meal made with savory Italian sausage, tender ditalini pasta, vegetables, and a rich, creamy broth. Packed with comforting Italian flavors, it's an easy one-pot soup that's perfect for chilly evenings, family dinners, or meal prep. Serve it with crusty bread for a restaurant-worthy meal at home.
Ingredients
- 2 tbsp Olive oil
- 1 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery stalks, diced
- 2 cloves garlic, minced
- ½ lb. Italian sausage (mild or spicy), casings removed
- 1 tsp. Italian seasoning
- 1 tsp. crushed red pepper flakes (optional)
- 3 cups chicken broth
- 1 cup water (or more for desired consistency)
- 1 cup ditalini pasta
- 1 15 oz. cannellini beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- 2 cups spinach (or chopped kale)
- Salt and black pepper, to taste
Instructions
- Sauté the vegetables:Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5–7 minutes. Add garlic and cook 1 minute longer.
- Brown the sausage:Add the sausage and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add flavor and liquid:Stir in Italian seasoning and crushed red pepper flakes. Add the tomatoes, cannellini beans, chicken broth, and water. Bring to a gentle boil. Simmer for 10 minutes
- Cook the pasta:Add ditalini pasta and cook until al dente, about 6-8 minutes, stirring occasionally.
- Make it creamy:Reduce heat to low. Stir in the heavy cream, Parmesan cheese, and spinach. Simmer gently until the spinach wilts and the soup thickens slightly, 2–3 minutes.
- Taste and serve:Season with salt and black pepper. Serve warm with extra Parmesan and crusty Italian bread