Craving a cozy bowl of something rich, savory, and satisfying? This creamy Parmesan Italian sausage ditalini soup recipe combines browned Italian sausage, tender pasta, aromatic vegetables, cream, and freshly grated Parmesan in one comforting pot. Every spoonful delivers a hearty mix of meaty flavor, creamy broth, and perfectly sized bites of ditalini.
The recipe is simple enough for a weeknight dinner but tastes special enough for a relaxed weekend meal. Below, you’ll find ingredient tips, step-by-step cooking instructions, techniques for keeping the Parmesan broth silky, easy substitutions, serving ideas, and practical storage and reheating advice.
In This Article
Creamy Parmesan Italian Sausage Ditalini Soup Recipe: Why It Belongs in Your Cozy-Dinner Rotation
Cold evenings practically call for a soup like creamy Parmesan Italian sausage ditalini soup. The combination of savory sausage and rich Parmesan creates a deeply flavorful base, while small pasta shells keep each serving hearty without requiring a separate side dish.
Ditalini pasta is especially useful here because its small tube shape cooks quickly and fits naturally onto a spoon with sausage and vegetables. The pasta also absorbs some of the seasoned broth, giving the soup a satisfying, almost stew-like quality as it sits.
Italian sausage brings plenty of seasoning on its own, so the soup does not need an overwhelming list of spices. Onion and garlic build the aromatic foundation, chicken broth provides savory depth, and cream rounds out the sharper flavors from the sausage and Parmesan.
What makes the soup so satisfying?
Several textures work together in every bowl:
- Italian sausage: Adds browned, savory pieces and rich meaty flavor.
- Ditalini: Provides tender, chewy bites and makes the soup filling.
- Parmesan: Brings salty, nutty, umami-rich flavor.
- Cream: Gives the broth a smooth, luxurious consistency.
- Onion and garlic: Add aromatic depth without overpowering the main ingredients.
- Chicken broth: Keeps the soup flavorful while providing enough liquid for the pasta.
Freshly grated Parmesan is particularly valuable. Finely grated cheese melts more readily into the warm broth, helping create a smoother finish than larger shreds.
How long does creamy Parmesan sausage soup take?
Expect roughly 15 minutes of preparation and 30 minutes of cooking, although the exact timing can vary slightly depending on your pasta and how quickly your vegetables cook.
The soup is best served hot, shortly after the Parmesan and cream have been incorporated. Pasta continues absorbing liquid as the soup stands, so having a little extra broth available is useful when serving leftovers.
What Makes This Creamy Sausage and Ditalini Soup So Flavorful?
Great soup flavor starts before the cream or cheese ever enters the pot. Browning the sausage properly is one of the most important steps because the browned surface creates concentrated savory flavors that become part of the broth.
Brown the sausage for maximum flavor
Place the Italian sausage in a large heavy-bottomed pot or Dutch oven over medium-high heat. Break the meat into bite-sized crumbles as it cooks, but avoid stirring constantly.
Allowing the sausage to sit against the hot surface for a minute or two encourages browning. Look for deeply golden-brown edges rather than pale, steamed-looking meat.
Do not rush the browning step. Those caramelized bits left on the bottom of the pot become especially flavorful once the broth is added.
Build the aromatic base
Onion and garlic give the soup its familiar savory foundation. Sauté the onion in the sausage drippings until softened, then add the garlic briefly.
Garlic can burn quickly, so about 30–60 seconds is usually enough. A gentle sauté releases its aroma without turning it bitter.
Let the broth carry the flavor
Chicken broth works particularly well because its savory character complements both Italian sausage and Parmesan. Choose a lower-sodium broth when possible so you have better control over the final seasoning.
A small amount of Italian seasoning can reinforce the sausage’s herbs without making the soup taste overly seasoned.
Finish with cream and Parmesan
Cream should be added after the pasta has cooked and the heat has been reduced. Gentle heat helps preserve the smooth texture.
Parmesan deserves similar care. Add freshly grated cheese gradually while stirring, allowing each addition to melt into the broth before adding more. High heat can cause cheese proteins to tighten and create a grainy or clumpy texture.
For additional guidance on safe food handling and storage temperatures, the USDA Food Safety and Inspection Service is a useful reference.
Ingredients You’ll Need for Creamy Parmesan Italian Sausage Ditalini Soup
The ingredient list is straightforward, but each component has a specific job. Using good-quality ingredients and adding them at the right stage makes a noticeable difference in the finished soup.
Core ingredients
- 1 pound Italian sausage, mild or hot, preferably bulk sausage
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper, plus more to taste
- Salt, as needed
- 1 tablespoon olive oil, only if needed for sautéing
- Fresh parsley, optional, for garnish
Italian sausage
Mild Italian sausage creates a balanced soup with gentle herb and fennel notes, while hot Italian sausage gives the broth a noticeable kick.
Bulk sausage is easiest to use, but sausage links work too. Remove the casings before cooking if necessary.
Ditalini pasta
Ditalini is ideal because the small tubes cook relatively quickly and distribute evenly throughout the soup. Measure the pasta rather than adding an excessive amount by eye, since too much can turn a creamy soup into a thick pasta dish.
Cooking time varies between brands, so use the package directions as a general reference while checking the pasta a couple of minutes before the suggested finishing time.
Heavy cream
Heavy cream produces the richest and most stable texture. Half-and-half can provide a lighter result, although the broth will be less luxurious.
Milk can be used in a pinch, but the finished soup will be noticeably thinner. Avoid bringing dairy to a hard boil.
Parmesan cheese
Freshly grated Parmesan is the best choice for this recipe. Pre-grated varieties may contain anti-caking ingredients that can interfere with smooth melting.
Finely grate the cheese so it disperses easily through the hot broth. Reserve a little extra for sprinkling over individual bowls.
Aromatics and seasoning
Onion and garlic provide the savory base, while Italian seasoning reinforces the herbs already present in the sausage. Black pepper adds gentle warmth.
Hold back on the salt until the end. Sausage, Parmesan, and chicken broth can all contribute significant sodium, so tasting after the cheese has melted is the safest way to season accurately.
Equipment needed
A few basic kitchen tools are enough:
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or heat-resistant spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Box grater or fine grater for Parmesan
Practical tip: Choose a pot with enough room for the broth, pasta, sausage, and dairy to circulate comfortably. Crowding the ingredients can make cooking less even and makes stirring more difficult.
How to Make Creamy Parmesan Italian Sausage Ditalini Soup
Making this creamy Parmesan Italian sausage ditalini soup recipe is mostly about building flavor in the right order. Browning the sausage first, cooking the aromatics in the flavorful drippings, and adding the dairy near the end produces a richer broth without complicated techniques.
Step 1: Brown the Italian sausage
Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the Italian sausage and cook for about 6–8 minutes, breaking it into small, spoon-friendly pieces as it browns.
Look for browned edges and no remaining raw pink meat. If the sausage releases a large amount of fat, carefully spoon off some of the excess while leaving enough behind to cook the vegetables.
Avoid washing away the browned bits on the bottom of the pot. Those flavorful pieces will dissolve into the broth later.
Step 2: Sauté the onion and garlic
Add the diced onion to the pot with the sausage. Cook for approximately 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30–60 seconds. Keep the heat controlled so the garlic becomes fragrant without turning dark.
Step 3: Add the broth and seasonings
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot. Loosening those browned sausage bits gives the broth a more developed flavor.
Stir in the Italian seasoning and black pepper. Bring the mixture to a gentle boil, then reduce the heat enough to maintain a steady simmer.
Step 4: Cook the ditalini
Add the ditalini directly to the simmering broth. Stir well so the pasta does not settle together on the bottom.
Cook according to the pasta package directions, usually around 8–10 minutes, but begin checking early. The ideal texture is tender with a slight firmness in the center.
Overcooked pasta can become soft and absorb too much broth, especially when the soup is stored for later.
Step 5: Add the cream
Reduce the heat to low once the pasta reaches the desired texture. Slowly pour in the heavy cream while stirring.
Allow the soup to warm gently for about 2–3 minutes. Avoid a vigorous boil after adding the cream because excessive heat can negatively affect the texture.
Step 6: Stir in the Parmesan
Gradually sprinkle the freshly grated Parmesan into the hot soup, stirring continuously. Give each addition time to melt before adding more.
The finished broth should look creamy and lightly thickened rather than extremely dense. If the soup becomes thicker than desired, add a small splash of warm chicken broth.
Step 7: Taste and finish
Taste the soup only after the Parmesan has fully melted. Adjust the salt and black pepper according to your ingredients.
Ladle the soup into warm bowls and finish with extra Parmesan, freshly cracked black pepper, or chopped parsley if desired.
Total cooking time: approximately 30 minutes
Best texture: creamy broth with tender, slightly firm ditalini
Serving tip: Serve immediately for the creamiest consistency
The Key Cooking Tricks for a Rich, Silky Soup Without a Heavy Texture
A creamy sausage pasta soup can easily become too thick, greasy, or grainy if a few small details are overlooked. The techniques below help keep the broth smooth while preserving the hearty character of the dish.
Give the sausage enough time to brown
Browning does more than cook the sausage. Proper browning develops deeper savory flavors and leaves flavorful fond on the bottom of the pot.
Resist the urge to constantly move the sausage around. Let portions of the meat remain against the hot cooking surface long enough to develop golden-brown edges.
Control the heat before adding dairy
Heavy cream is forgiving, but aggressive boiling is unnecessary. Lower the heat before adding the cream and keep the soup at a gentle temperature afterward.
A calm simmer helps the dairy blend naturally into the broth instead of producing an oily or separated appearance.
Grate Parmesan finely
Large pieces of Parmesan take longer to melt and can leave small clumps in the broth. Fine shreds or freshly grated cheese incorporate much more easily.
Add Parmesan gradually rather than dumping the entire cup into the pot at once. Continuous stirring helps distribute the cheese evenly.
Don’t overcook the pasta
Ditalini continues absorbing liquid as it sits. Cooking the pasta just until tender gives the soup a better texture when served immediately and leaves more room for absorption if leftovers are refrigerated.
If you know you’ll have leftovers, consider cooking the ditalini separately and adding it to individual servings. The approach takes a little extra effort but gives you considerably better pasta texture the following day.
Keep extra broth nearby
Creamy soups naturally thicken as they cool. Keep a small amount of chicken broth available to loosen individual servings during reheating.
The ideal consistency should be spoonable and creamy, not so thick that the pasta holds together in a solid mound.
Balance richness with fresh toppings
Parmesan, sausage, and cream create a rich flavor profile. Fresh parsley and freshly cracked black pepper can add contrast without changing the character of the soup.
A modest amount of garnish is enough. The goal is to brighten the bowl while keeping the creamy Italian sausage and Parmesan flavors at the center.
Common Mistakes That Can Ruin Creamy Parmesan Ditalini Soup
Small technique issues can have a noticeable effect on a pasta-based soup. Knowing what to watch for makes the recipe much more reliable.
Overcooking the ditalini
Pasta that is cooked too long becomes soft and can absorb much of the broth. The problem becomes more noticeable after refrigeration.
Solution: Start checking the pasta before the package’s maximum cooking time and remove the pot from high heat once the ditalini is tender but still slightly firm.
Boiling after adding the cream
A hard boil can make the finished broth look less smooth and may encourage the dairy to separate.
Solution: Lower the heat before adding cream and maintain gentle heat during the final stage.
Adding Parmesan all at once
A large amount of cheese introduced at once may not disperse evenly, particularly when the broth is extremely hot.
Solution: Add finely grated Parmesan in small handfuls while stirring continuously.
Salting too early
Italian sausage, Parmesan, and chicken broth may already provide plenty of salt. Adding a large amount before tasting can leave the soup overly salty.
Solution: Season lightly during cooking, then taste after the Parmesan has melted before adding the final amount of salt.
Making the soup too thick
Ditalini absorbs liquid quickly, especially during standing and refrigeration.
Solution: Keep extra broth available and stir a little into the pot or individual servings until the desired consistency returns.
Skipping the sausage browning step
Cooking the sausage without allowing it to brown can produce a flatter flavor because fewer caramelized bits develop.
Solution: Use medium-high heat initially and allow the sausage to develop browned edges before adding the vegetables.
Using coarse or poorly melting cheese
Large pieces of Parmesan can take longer to incorporate and may create an uneven texture.
Solution: Use finely grated Parmesan and stir it gradually into the warm broth.
A little attention during these final stages makes a major difference. The best creamy Parmesan Italian sausage ditalini soup should taste rich and savory while still having a smooth, spoonable broth and distinct pieces of pasta and sausage.
Easy Ingredient Swaps and Variations for Italian Sausage Ditalini Soup
One of the best things about creamy Parmesan Italian sausage ditalini soup is how easily the recipe can be adjusted without losing its comforting character. Small ingredient changes can make the soup spicier, lighter, cheesier, or more vegetable-forward.
Choose your favorite Italian sausage
Mild Italian sausage provides a classic savory flavor with gentle herbal notes. Hot Italian sausage adds a noticeable kick and works especially well if you enjoy spicy soups.
Turkey or chicken Italian sausage can also replace pork sausage when you prefer a leaner option. Since leaner sausage produces less rendered fat, add a small drizzle of olive oil when sautéing the onion if the pot looks dry.
Swap the pasta when needed
Ditalini gives the soup its signature small, bite-sized texture, but other short pasta shapes can work.
Good alternatives include:
- Small elbow macaroni
- Tubetti
- Small shells
- Orzo
- Small bow-tie pasta
Keep the pasta quantity moderate. Larger shapes may absorb more broth and require slightly different cooking times, so check the pasta regularly rather than relying entirely on the package instructions.
Make the soup lighter
Heavy cream creates the richest texture, but half-and-half can be used for a lighter version. Whole milk is another option, although the broth will have less body.
When using lower-fat dairy, keep the heat gentle after adding it. A small amount of extra Parmesan can help provide additional richness without relying entirely on cream.
Add vegetables for extra texture
Spinach, kale, finely diced carrots, or zucchini can fit naturally into the soup.
Tender vegetables such as spinach can be stirred in during the final few minutes. Firmer vegetables should be sautéed with the onion so they have enough time to soften.
Avoid adding too many vegetables at once. The sausage, Parmesan, and ditalini should remain the dominant flavors.
Turn up the heat
Hot Italian sausage may provide enough spice on its own, but red pepper flakes can add another layer of heat.
Start with about ¼ teaspoon, taste the finished broth, and increase gradually. Freshly cracked black pepper also adds warmth without making the soup aggressively spicy.
What to Serve With Creamy Parmesan Italian Sausage Ditalini Soup
A bowl of creamy sausage and ditalini soup can easily stand alone as a complete meal. Simple sides work best because they add freshness or crunch without competing with the rich Parmesan broth.
Crusty bread is the classic choice
Warm crusty bread is excellent alongside the soup because it gives you something to soak up every bit of the creamy broth.
Garlic bread, toasted Italian bread, or a rustic sourdough loaf are all good choices. Toast the bread until the edges become crisp while keeping the center slightly chewy.
Add a simple green salad
A crisp salad provides a refreshing contrast to the rich soup. Use leafy greens with a light vinaigrette rather than a heavy creamy dressing.
The acidity from lemon juice or vinegar can help balance the richness of the cream and Parmesan.
Roasted vegetables make a hearty meal
Roasted broccoli, green beans, asparagus, or Brussels sprouts can add color and texture to the dinner table.
Keep the seasoning simple with olive oil, black pepper, garlic, and a little Parmesan so the side dish complements rather than overwhelms the soup.
Finish each bowl with simple garnishes
A few finishing touches can make the soup look and taste more polished:
- Freshly grated Parmesan
- Chopped fresh parsley
- Freshly cracked black pepper
- A small pinch of red pepper flakes
- A light drizzle of olive oil
Serve the soup hot and garnish just before eating. Fresh Parmesan melts slightly over the surface, while parsley and pepper provide a pleasant contrast to the creamy broth.
Pairing ideas at a glance
| Pairing | Why it works |
| Garlic bread | Soaks up the creamy broth |
| Crusty Italian bread | Adds crunch and chew |
| Green salad | Provides freshness and acidity |
| Roasted broccoli | Adds texture and vegetables |
| Roasted green beans | Balances the richness |
| Simple sourdough toast | Great for dipping |
Can You Make This Creamy Parmesan Italian Sausage Ditalini Soup Ahead?
Yes, but pasta requires a little extra planning. Ditalini continues absorbing broth as the soup cools, so a freshly cooked batch will generally have a looser consistency than leftovers.
Best make-ahead method
Prepare the sausage, aromatics, broth, and seasonings ahead of time. Cook the ditalini separately if you know the soup will be served much later.
Store the cooked pasta separately from the creamy soup base. Add portions of pasta when reheating and serving.
Keeping the pasta separate gives you the best texture for meal prep. The ditalini will not have several hours to absorb the broth and become overly soft.
Make-ahead timeline
A practical meal-prep approach looks like this:
- Brown and season the Italian sausage.
- Prepare the onion, garlic, and broth mixture.
- Cook the soup base until the flavors are well developed.
- Cool and refrigerate the base promptly in suitable containers.
- Cook ditalini separately if preparing more than a few hours ahead.
- Refrigerate the pasta separately.
- Reheat the soup base gently when ready to serve.
- Add pasta and adjust the consistency with broth as needed.
- Add or refresh Parmesan just before serving.
How to store leftovers
Transfer leftover soup into shallow, airtight containers and refrigerate once cooled appropriately.
The soup will naturally become thicker in the refrigerator because the pasta continues drawing moisture from the broth. Expect the consistency to be considerably thicker the next day.
Do not judge the final leftover texture straight from the refrigerator. A gentle reheat followed by a splash of chicken broth usually brings the creamy consistency back.
Can creamy Parmesan sausage soup be frozen?
Freezing is possible, but the texture of cream-based soups can change after thawing and reheating. Pasta can also become softer after freezing.
For the best freezer result, prepare and freeze the soup base without the ditalini and preferably without the cream. Cool it properly, package it in airtight freezer-safe containers, and leave room for expansion.
When ready to serve, thaw the soup safely, reheat gently, add fresh cream, and cook fresh ditalini separately. Stir the pasta into individual portions just before serving.
Freezing the pasta separately is the easiest way to prevent a mushy result.
Reheating without losing the creamy texture
Warm refrigerated soup over low to medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup has thickened substantially.
Avoid bringing the soup to a rapid boil. Gentle reheating helps preserve the smooth dairy-based broth.
Freshly grated Parmesan can also be added after reheating to restore some of the cheese flavor and creamy body that may have softened during storage.
Meal-prep takeaway: For the freshest texture, store the soup base and ditalini separately whenever possible. A few extra minutes of preparation can make reheated creamy Parmesan Italian sausage ditalini soup taste much closer to a freshly cooked bowl.
Recipe Snapshot: Creamy Parmesan Italian Sausage Ditalini Soup
A comforting bowl of creamy Parmesan Italian sausage ditalini soup comes together in about 45 minutes from start to finish. Browning the sausage first gives the broth a rich savory foundation, while cream and Parmesan create the silky texture that makes the soup so satisfying.
Quick Recipe Details
| Detail | Amount |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Servings | 6 |
| Cuisine | Italian-inspired |
| Course | Soup / Main Course |
| Difficulty | Easy to moderate |
Ingredients
- 1 pound Italian sausage, mild or hot
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon olive oil, only if needed
- Fresh parsley, optional
Step-by-Step Instructions
- Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces. Allow the meat to develop browned edges.
- Cook the aromatics: Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30–60 seconds.
- Add broth: Pour in the chicken broth, scraping the browned bits from the bottom of the pot. Stir in Italian seasoning and black pepper.
- Simmer the pasta: Bring the broth to a gentle boil, add the ditalini, and cook according to the package directions until tender but still slightly firm.
- Add cream: Reduce the heat to low and slowly stir in the heavy cream. Warm gently for 2–3 minutes without allowing the soup to boil aggressively.
- Melt the Parmesan: Gradually add the grated Parmesan while stirring continuously until the cheese melts into the broth.
- Season and serve: Taste and add salt only if needed. Ladle into bowls and top with additional Parmesan, black pepper, or fresh parsley.
Key success tip: Cook the ditalini just until tender. Pasta continues absorbing liquid while the soup sits, so slightly firm pasta gives you a better texture.
A Cozy, Creamy Soup Worth Making on Repeat
Few things are more satisfying than a homemade soup that delivers a complete meal from one pot. Creamy Parmesan Italian sausage ditalini soup checks all the boxes: savory browned sausage, tender pasta, aromatic vegetables, rich cream, and nutty Parmesan in every spoonful.
The recipe also leaves plenty of room for personalization. Choose mild sausage for a family-friendly bowl, use hot Italian sausage for extra heat, or add a handful of spinach toward the end for more color and texture.
Freshly grated Parmesan and a little black pepper make excellent finishing touches, while crusty bread turns the meal into an especially satisfying dinner.
Save this creamy Parmesan Italian sausage ditalini soup recipe for a chilly evening, busy weeknight, or comforting family meal. Once you make the basic version, try your favorite sausage or vegetable variation and make the recipe your own.
Creamy Parmesan Italian Sausage Ditalini Soup FAQ
Can I use a different pasta instead of ditalini?
Yes. Small elbow macaroni, tubetti, or small shells work well. Keep in mind that different pasta shapes have different cooking times and may absorb different amounts of broth.
How long does creamy Parmesan Italian sausage ditalini soup take to cook?
Plan on about 15 minutes for preparation and 30 minutes for cooking, giving you approximately 45 minutes from start to finish.
Can I use spicy Italian sausage?
Absolutely. Hot Italian sausage gives the soup a stronger spicy flavor. Red pepper flakes can also be added if you want additional heat.
Can I substitute half-and-half for heavy cream?
Yes. Half-and-half creates a lighter soup while still providing a creamy texture. Whole milk can also work, although the broth will be thinner.
Why did my Parmesan cheese clump in the soup?
Parmesan can clump when added too quickly or exposed to excessive heat. Finely grate the cheese and gradually stir it into the warm soup rather than adding it all at once.
How do I keep the ditalini from getting mushy?
Cook the pasta only until tender with a slight firmness in the center. For meal prep, cooking the ditalini separately and adding it when serving provides the best texture.
Can I make creamy Parmesan sausage ditalini soup ahead of time?
Yes. Preparing the soup base ahead works well. When possible, keep the cooked ditalini separate and combine it with the reheated soup shortly before serving.
How should I store leftover creamy Parmesan ditalini soup?
Place cooled leftovers in airtight containers and refrigerate promptly. The pasta will continue absorbing broth, so the soup will become thicker after chilling.
Can I freeze this Italian sausage soup?
The best freezer method is to freeze the soup base without the ditalini and preferably without the cream. Add fresh cream and freshly cooked pasta after thawing and reheating for a better texture.
How do I reheat creamy Parmesan Italian sausage ditalini soup?
Reheat gently over low to medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup has become too thick, and avoid bringing the creamy broth to a rapid boil.
How can I thicken the soup if it is too thin?
Allow the soup to simmer gently for a few minutes before adding the final Parmesan. The cheese and pasta naturally provide some thickening. Avoid adding large amounts of cheese simply to thicken the broth, since excessive Parmesan can make the texture heavy or salty.
How can I thin the soup after refrigeration?
Warm the soup gently and add chicken broth a little at a time until the desired consistency returns. A small splash of cream can also restore richness if needed.
What should I serve with creamy Parmesan Italian sausage ditalini soup?
Crusty Italian bread, garlic bread, sourdough toast, or a simple green salad all pair beautifully with the soup. Roasted vegetables also make a good side when you want a more substantial meal.
Can I add spinach or other vegetables?
Yes. Spinach can be stirred in during the final few minutes of cooking. Firmer vegetables such as carrots or zucchini should be added earlier so they have enough time to become tender.
Serve the soup while the broth is warm, creamy, and fragrant, with a little extra Parmesan scattered over the top. Once you try this creamy Parmesan Italian sausage ditalini soup recipe, keep the basic method handy for easy variations throughout the year.
