THANK YOU! Rich, velvety, and loaded with savory Italian sausage, tender ditalini pasta, and crisp carrots in a flavorful parmesan-infused broth, this Creamy Tuscan Sausage & Ditalini Soup is pure comfort in a bowl! It’s so delicious that going back for seconds is practically guaranteed.
Why You’ll Love This Recipe
Heavenly Comfort Food: A rich, velvety broth combined with savory Italian sausage and tender pasta ringlets.
Quick 30-Minute Meal: Simple prep and fast cooking time make this an ideal weeknight family favorite.
Hearty & Protein-Packed: Savory sausage and aromatics deliver incredible depth of flavor in every bite.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Soup Pot: Perfect for browning the sausage and simmering the soup evenly.
Ladle & Wooden Spoon: For easy stirring and serving hot bowls cleanly.
Ingredients
Sausage & Vegetable Base:
1 lb Mild or hot Italian sausage (ground or casings removed)
1 tbsp Olive oil
1 medium Yellow onion, diced
2 large Carrots, peeled and sliced into half-moons
2 stalks Celery, finely chopped
4 cloves Garlic, minced
Broth & Seasonings:
6 cups Low-sodium chicken broth
1 tsp Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Red pepper flakes (optional for a subtle heat)
Pasta & Creamy Finish:
1 1/2 cups Ditalini pasta (or small elbow macaroni)
1/2 cup Heavy cream or half-and-half
1/2 cup Parmesan cheese, freshly grated
2 tbsp Fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
1. Brown the Sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into crumbles with a wooden spoon until browned and cooked through. Drain excess fat, leaving 1 tablespoon in the pot.
2. Sauté the Vegetables: Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté over medium heat for 5 minutes until the vegetables soften. Add minced garlic and cook for 1 minute until fragrant.
3. Add Broth & Seasonings: Pour in the chicken broth, Italian seasoning, garlic powder, salt, black pepper, and optional red pepper flakes. Bring the broth to a rolling boil over high heat.
4. Cook the Pasta: Add the ditalini pasta to the boiling soup. Reduce heat to medium and cook uncovered for 8 to 10 minutes (according to package directions) until the pasta is al dente, stirring occasionally to keep it from sticking to the bottom.
5. Stir in Cream & Parmesan: Turn heat down to low. Stir in the heavy cream (or half-and-half) and grated parmesan cheese until completely melted and incorporated into a silky, light-orange broth.
6. Garnish & Serve: Ladle into warm bowls, sprinkle generously with fresh chopped parsley and extra parmesan cheese, and enjoy immediately!
Chef’s Tips
Cook Pasta Separately for Leftovers: If you plan on saving leftovers, cook the ditalini pasta in a separate pot and add a scoop directly into individual bowls before serving. This keeps the pasta from absorbing all the broth in the fridge!
Grate Fresh Parmesan: Always use freshly grated parmesan cheese from a block so it melts smoothly into the soup without clumping.
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 bowls
Calories: ~390 kcal
Protein: 18g
Net Carbs: 28g
Fat: 23g
Frequently Asked Questions (FAQ)
Can I substitute the Italian sausage with a lighter protein?
Yes! You can easily substitute lean ground turkey sausage or ground chicken sausage with a pinch of fennel seeds and paprika to maintain that classic Italian flavor with less fat.