Ditalini Sausage Soup

Sofia Brown

The magic unfolds as savory Italian sausage blends with tender pasta and a silky, flavorful broth, instantly transporting me back to my grandmother’s warm kitchen in northern Italy.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 6

Calories 420 kcal

Notes

Ingredients

1 tablespoon of good olive oil : Since it forms the base of all the rich flavors, using high-quality olive oil makes a big impact.
1 small onion, finely diced : I love using sweet onions when available, as they add a wonderful depth to the broth.
2 cloves of fresh garlic, minced : Essential for flavor! I often add an extra clove because in our house, there’s no such thing as too much garlic.
1 (14.5-ounce) can of diced tomatoes, drained : I prefer unseasoned varieties so we can control the seasoning ourselves.
2 quarts of good-quality chicken stock : This makes all the difference in achieving the perfect soupy consistency.
½ cup of heavy cream : A little bit transforms the broth into a luxuriously silky texture.
1 cup of ditalini pasta : Their small, scoopable shape is perfect for capturing all the delicious broth and sausage in each bite.
½ cup of freshly grated Parmesan cheese : This is non-negotiable! Freshly grated Parmesan elevates the soup to the next level.
½ teaspoon each of dried basil and oregano : These classic Italian herbs bring warmth and depth to the dish.
Salt and freshly cracked black pepper, to taste : Always taste and adjust the seasoning before serving.
Fresh parsley for garnish : A sprinkle on top adds the perfect touch of color and freshness to every bowl.

Instructions

Start with the Sausage

One of the best parts of making this soup is the incredible aroma that fills the kitchen. Begin by heating the olive oil in a large pot over medium heat, then add the Italian sausage, breaking it into bite-sized pieces as it cooks. A wooden spoon works great for this! Once the sausage is beautifully browned, remove it from the pot, but leave behind all those flavorful bits, they’re key to building depth in the soup.

Building the Flavor Base

In the same pot, add the diced onion and minced garlic, letting them cook gently until soft and fragrant, about 3–4 minutes. This step creates a rich, flavorful foundation for the soup.

Creating the Soup

Now, it all starts coming together. Stir in the drained tomatoes, chicken stock, and dried herbs, mixing well to combine. At this stage, the aroma is absolutely mouthwatering!

Time to Simmer

Return the sausage to the pot and let everything simmer for about 10 minutes. This allows all the flavors to meld together, creating a deep, comforting richness.

Pasta and Finishing Touches

Add the ditalini pasta and cook until perfectly tender. Then, reduce the heat and stir in the heavy cream, watching as it transforms the broth into a silky, velvety texture. Finally, mix in the freshly grated Parmesan, letting it melt completely into the soup for a beautifully creamy finish.

The Grand Finale

Taste and adjust the seasoning with salt and cracked black pepper. Ladle the soup into generous bowls, garnish with fresh parsley, and top with an extra sprinkle of Parmesan, because there’s no such thing as too much cheese! Serve with warm, crusty bread to soak up every last delicious drop.