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Creamy Parmesan Italian Sausage Soup with Ditalini | Easy One-Pot Pasta Recipe
Chloe Richardson

Creamy Parmesan Italian Sausage Soup with Ditalini

Experience the ultimate comfort in a bowl with this rich and velvety Italian-inspired soup. Featuring savory ground poultry Italian sausage, tender ditalini pasta, and fresh kale, this one-pot wonder creates a perfect, creamy texture using the natural starch of the pasta and aged Parmesan. It is a protein-packed, restaurant-quality meal that comes together in under an hour, making it an ideal choice for busy weeknights when you need something wholesome, hearty, and deeply satisfying without the extra cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken or turkey Italian sausage
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 4 cups low-sodium chicken broth
  • 1 cup ditalini pasta
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese
  • 2 cups chopped fresh kale
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add the ground sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through. Remove meat and set aside, leaving the rendered fat in the pot.
  3. Add the butter to the pot, then stir in the onions and carrots. Sauté until the vegetables are softened and translucent.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Add the ditalini pasta and cook according to package directions until al dente.
  6. Stir the cooked sausage back into the pot along with the kale and crushed red pepper flakes.
  7. Lower the heat to medium-low and slowly stir in the heavy cream and finely grated Parmesan cheese until melted and smooth.
  8. Season with salt and pepper to taste and serve warm.

Notes

Use a microplane to grate the Parmesan to ensure it melts seamlessly into the broth. Keep the soup on low heat when adding the dairy to prevent curdling. Store leftovers in an airtight container for up to 3 days; note that the pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating.