Italian sausage and ditalini soup is a hearty and delicious meal. Bits of sausage and spinach join the cute little pasta in a slightly creamy tomato broth. It will warm you up and fill you up at the same time.
There is nothing like a good bowl of soup when the weather is chilly. This soup recipe is simple to make and is loaded with Italian flavors.
The Italian sausage gives the broth so much depth of flavor. That is one of the best things about using Italian sausage in the recipe, the flavor starts big and is easy to build off of.
The sausage also adds a nice richness to the soup and a protein kick that will help to keep you feeling full. The ditalini pasta makes it extra satisfying and they add a pop of fun to the bowl.
Of course you can use any small pasta shape. Orzo, small shells, or even elbow macaroni will work if you don’t have ditalini.
Instead of using heavy cream, I like to use milk with a little bit of cornstarch stirred in. It still gives the soup that rich flavor and texture, but cuts the fat and calories.
I started using that trick when I made chicken pot pie soup and have enjoyed the results ever since.
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Plus, I always have milk and cornstarch on hand. I rarely have heavy cream unless I need it for making ice cream or whipped cream.
Some Parmesan cheese takes it to the next level. Use the shaker if that is what you have, but shredding our own makes it even better!
Make it once or twice as the recipe card states, then feel feel to make it your own. One of the best parts about soup is how forgiving they are.
You can add just about anything that sounds good to you. I sometimes add a can of white beans and some extra spinach for more fiber and nutrition.
More veggies would be good too, you could make it almost like a creamy minestrone and add carrots, celery, zucchini, or even cabbage. It’s your soup, make it how you like it!
If you are looking for more tasty inspiration, check out my collection of soup recipes. There is sure to be something there you will love.
Italian Sausage and Ditalini Soup
Ingredients
- 1 pound bulk Italian sausage
- 1 small diced onion
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 8 cups chicken stock
- 16 ounces ditalini pasta uncooked
- 1½ cups whole milk
- 2 Tablespoons cornstarch
- 10 ounces chopped spinach fresh or frozen
- ¾ cup grated parmesan cheese
Instructions
- In a large stockpot or dutch oven (at least 6 quarts), brown 1 pound bulk Italian sausage over medium heat.
- Add the 1 small diced onion, 1 teaspoon garlic powder, and ½ teaspoon dried oregano. Cook, stirring frequently, until the onions are translucent.
- Stir in the 28 ounces canned crushed tomatoes and 8 cups chicken stock. Turn heat up to medium-high and bring to a boil.
- Stir in the 16 ounces ditalini pasta and boil for 8 minutes or until just shy of al dente.
- Stir the 2 Tablespoons cornstarch into 1½ cups whole milk to make a slurry. Pour into the soup, stir until it comes back to a boil.
- Drop heat to low and stir in the 10 ounces chopped spinach and ¾ cup grated parmesan cheese. Allow the spinach to wilt and the cheese to melt into the soup.
- Serve with additional parmesan cheese if desired.
Notes
- If you can’t find bulk Italian sausage, buy links and remove the casings.
- For more spice, use hot Italian sausage or add a pinch of red pepper flakes.
- For more fiber, double the spinach or add a can of white beans.
- My family likes hearty soups with lots of chunks. Feel free to use less pasta if you like a higher broth to stuff ratio.
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Soup was delicious – except 3 cups of Ditalini was way too much. It didn’t come out as a soup, more as a pasta heavy dish. 1 cup of pasta would make a much better soup.
Luckily that is an easy change to make. How thick and chunky people like their soup definitely varies.
Have you ever made this as a freezer meal?
This is one of our favorites and would love to have it as an easy postpartum dinner!
I have not, but it seems like there should be a way. Soups in general freeze well, but I am afraid the pasta’s texture will change. If you are okay with that, go for it. Otherwise it might be worth freezing it without the pasta and adding it later.
Absolutely amazing. Easy. Delicious. I make it often
Yay! I am glad you like them!
I followed the easy recipe and it came out SO good. The only thing I would change is adding the ditilini directly to the soup. Next time I will cook the ditilini separately, rinse with cold water then add it to the soup. When you let the warm noodles sit, it soaks up the wonderful sauce and it looks like macaroni salad.
That would be a great way to do it! I like adding them to the soup to reduce the dirty dishes, but they would be great either way!
I made this several weeks ago, and I’m making it again tonight. It was delicious and got many compliments by my partner. I plan on adding more broth or water this time because the ratio of noodles to liquid wasn’t enough in my opinion. It was more stew-like the next day, which was still amazing, just not as soupy. Either way, this recipe is a winner and I’ve added it to my fall and winter dinner rotation. 10/10!!!
Yay! I am so glad you liked it enough to make it again. It does get thick as it sits, but luckily that is easy to remedy!
i made this for the first time tonight and it turned out so good! i did have to sub the ditalini with just shells since my grocery store didn’t have any, i also added a tiny bit of cream cheese for some extra creaminess and it turned out delicious. also super easy to make since it can be done in just one pot! 10/10
Yay! I am so happy that you liked it!
Excellent! What I especially love is, included in the directions is a reminder of the ingredients so you don’t have to keep scrolling back to the top. Genius!😁Love love love it! I could eat this every day so easy to make.
I am so happy that you liked it, thank you!
I just got everything to make this this weekend! Can’t wait! It might just be our Super Bowl soup!
I hope you love it!