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–+ servings
Creamy Sausage Ditalini Soup

Creamy Sausage Ditalini Soup

Warm up with a bowl of Creamy Sausage Ditalini Soup bursting with savory flavors and a rich creamy broth perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 1 tbsp Olive oil
  • 1 small Onion diced
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 1 15 oz can Diced tomatoes
  • 1 cup Ditalini pasta
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • tsp Crushed red pepper flakes optional
  • 1 cup Heavy cream
  • 1 cup Grated Parmesan cheese
  • 2 cups Fresh spinach chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Ladle for serving

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Remove any excess grease.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes soft and translucent.
  3. Pour in the chicken broth and diced tomatoes. Stir in the dried basil, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  4. Add the ditalini pasta and cook until tender, about 10 minutes.
  5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until melted and creamy.
  6. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Serve hot with extra Parmesan and crusty bread.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

For a lighter version, replace heavy cream with half-and-half or a dairy-free alternative.
Substitute Italian sausage with ground turkey or plant-based sausage for different flavors and dietary preferences.
The soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Add broth when reheating if it thickens.
Feel free to adjust seasonings according to your taste, and use freshly grated Parmesan for the best flavor.
Garnish with fresh parsley or basil, and serve with crusty bread for a complete meal!
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