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Creamy Italian Sausage Ditalini Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 tbsp Olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • ½ pound Italian sausage (mild or spicy), casings removed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 cup water (or more for desired consistency)
  • 1 cup ditalini pasta
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • ½ cup grated Parmesan cheese
  • 2 cups baby 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