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- 1 tablespoon extra virgin olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 pound Italian sausage, casing removed and crumbled - 4 cups low-sodium chicken broth - 1 (14.5 oz) can diced tomatoes, preferably with Italian herbs - 1 cup ditalini pasta - 2 cups fresh spinach, roughly chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and freshly ground black pepper to taste - 1/2 cup freshly grated Parmesan cheese, plus more for serving - Fresh basil leaves for garnish {{ingredient_image_2}} 1. Heat 1 tablespoon of extra virgin olive oil in a large soup pot over medium heat. 2. Add 1 small diced onion to the pot. Sauté for about 3-4 minutes until soft and translucent. 3. Next, add 2 minced garlic cloves. Cook for 1 minute, stirring to keep it from burning. 4. Now, add 1 pound of crumbled Italian sausage. Cook for 6-8 minutes until it’s well browned. 1. Pour in 4 cups of low-sodium chicken broth and 1 can of diced tomatoes (with juice). Stir the mixture well. 2. Bring the soup to a gentle simmer, then add 1 cup of ditalini pasta and 1 teaspoon of dried oregano. 3. Cook the pasta according to package instructions, usually about 8-10 minutes, until al dente. 1. With 2 minutes left, stir in 2 cups of roughly chopped fresh spinach. Cook until it wilts. 2. Season the soup with optional 1/2 teaspoon of red pepper flakes, salt, and black pepper to taste. 3. Stir in 1/2 cup of freshly grated Parmesan cheese until it melts and blends well. 4. Serve the hot soup in bowls. Garnish with more Parmesan cheese and fresh basil leaves. Enjoy with crusty bread for a complete meal. You can swap out the Italian sausage. Try using chicken or turkey sausage for a lighter taste. If you want a vegetarian option, use sliced mushrooms or lentils. Another great choice is plant-based sausage, which adds a nice flavor. For broth, I suggest low-sodium vegetable broth. It keeps the soup rich without the meat. This change gives a nice depth while keeping it vegetarian. To get perfect pasta texture, cook the ditalini until it is al dente. This means it should be firm but not hard. Make sure to follow the package instructions. Stir it often to prevent sticking. When adding spinach, do this in the last two minutes of cooking. This way, it wilts just right. If you cook it too long, it can lose its bright color and flavor. Serve the soup hot in bowls. I love to sprinkle extra Parmesan cheese on top. This adds a nice touch and enhances the flavor. Pair the soup with crusty bread for a complete meal. The bread adds a nice crunch and helps scoop up the soup. For garnishing, try fresh basil leaves. They bring a pop of color and a fresh taste. You can also add a drizzle of olive oil for extra richness. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality Italian sausage can significantly enhance the flavor of your soup. Opt for local produce whenever possible for the best taste. Customize Your Heat Level: Adjust the amount of red pepper flakes based on your spice preference. Start with a small amount and add more if desired to achieve your perfect heat level. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the refrigerator to allow the flavors to meld together, then reheat before serving. Perfect Pairings: Serve your soup with crusty bread or a side salad for a complete meal. A sprinkle of extra Parmesan on top adds a delightful finish. {{image_4}} You can boost the flavor of your Parmesan Ditalini Soup by adding more veggies. Try carrots or celery for a nice crunch. Chop them small so they cook well. You can also mix in some bell peppers for a sweet twist. Different cheeses can change the taste too. Instead of just Parmesan, try a mix of mozzarella or fontina. These cheeses melt well and add a creamy texture. You can even sprinkle some feta on top for a salty kick. To spice things up, use spicy sausage instead of regular sausage. This will give your soup a nice heat without being too much. If you want even more heat, add red pepper flakes or a dash of hot sauce. Start small and adjust to your taste. You can always add more! Making this soup in one pot is easy. Just follow the steps in the recipe, and you’ll have less mess to clean. If you want to prepare it ahead of time, this soup freezes well. Let it cool completely before putting it in an airtight container. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Stir it often so it doesn’t stick. Enjoy a hot bowl of comfort any time! Store your Parmesan Ditalini Soup in an airtight container. This keeps it fresh and tasty. The soup lasts about 3 to 4 days in the fridge. Make sure to cool it to room temperature before sealing it. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand. It can last up to 3 months in the freezer. To thaw, place the container in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to ensure even warming. You can also microwave it, but check it frequently to avoid hot spots. Transform leftover soup into a new dish! You can mix it into casseroles for added flavor. It also works well in pasta bakes. Just combine the soup with cooked pasta and cheese, then bake until bubbly. This adds a new twist and helps reduce food waste. Yes, you can make this soup gluten-free! Just swap regular ditalini pasta for gluten-free options. Look for brands made from rice or quinoa. They cook well and give a nice texture. Always check the label to ensure they are truly gluten-free. Absolutely! You can make this soup ahead of time. Cook it completely and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stove. You may need to add a splash of broth to keep it from getting too thick. This soup pairs well with several side dishes. Here are a few ideas: - Crusty bread for dipping - A fresh garden salad - Garlic bread for extra flavor These sides complement the soup and make your meal more filling. Yes, you can omit the sausage. For a vegetarian version, try adding more veggies like mushrooms or zucchini instead. You can also use plant-based sausage for a similar taste. This keeps the soup hearty while catering to different diets. This blog post covers a flavorful Parmesan Ditalini Soup, highlighting key ingredients and step-by-step instructions. You learned how to sauté onions and garlic, cook Italian sausage, and mix in ditalini pasta with broth. I also shared tips for adjustments, cooking tricks, and presentation ideas. Feel free to try variations to suit your taste or dietary needs. Experimenting with ingredients makes this soup your own. Enjoy making and sharing this comforting dish with family and friends.

Hearty Parmesan Ditalini Soup with Sausage

A comforting and flavorful soup featuring Italian sausage, ditalini pasta, and fresh spinach, topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound Italian sausage, casing removed and crumbled
  • 4 cups low-sodium chicken broth
  • 1 14.5 oz can diced tomatoes, preferably with Italian herbs
  • 1 cup ditalini pasta
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste salt and freshly ground black pepper
  • 0.5 cup freshly grated Parmesan cheese, plus more for serving
  • for garnish fresh basil leaves

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.
  • Add the minced garlic to the pot and sauté for an additional minute, stirring constantly to prevent burning, until the garlic becomes fragrant.
  • Incorporate the crumbled Italian sausage into the pot, using a wooden spoon to break it into smaller pieces. Cook for 6-8 minutes, or until the sausage is browned and cooked through.
  • Pour in the chicken broth along with the diced tomatoes (including all the juice), stirring to combine. Bring the mixture to a gentle simmer.
  • Once simmering, add the ditalini pasta and dried oregano. Cook according to the package instructions until the pasta is al dente, which typically takes about 8-10 minutes.
  • With about 2 minutes left in the cooking time, stir in the chopped spinach, continuing to cook until it has wilted into the soup.
  • Season the soup with optional red pepper flakes, salt, and freshly ground black pepper to your taste preferences.
  • Stir in the freshly grated Parmesan cheese until it melts into the soup and is thoroughly combined, adding richness to the flavor.
  • Serve the soup hot in bowls, garnished with additional Parmesan cheese and fresh basil leaves for an aromatic touch.

Notes

Pair with crusty bread for a complete meal.
Keyword comfort food, Italian, pasta, sausage, soup