You know those days? The ones where the sky looks a little grey, you’re juggling a million things, and the thought of anything complicated for dinner makes you want to just order pizza? Yeah, I have those days too. But lately, when those feelings hit, I know exactly what I need to pull myself out of it: a big, steaming bowl of my Italian Sausage ditalini soup. It’s more than just soup, though; it’s like a warm hug from my Nonna, a recipe that’s been a lifesaver on countless busy weeknights and a guaranteed crowd-pleaser at family gatherings. Forget those bland, watery broths you might have tried before. This Italian sausage ditalini soup is packed with so much flavor, it’s hard to believe it comes together so easily. It’s got that perfect balance of savory, slightly spicy sausage, tender ditalini pasta, and a rich, comforting broth that just sings. Honestly, if you’re looking for something that feels both rustic and incredibly satisfying, something that tastes like it simmered all day but actually comes together in under an hour, you’ve found your match. It’s definitely one of my most requested meals, and I’m so thrilled to finally share it with you!
What is Italian Sausage Ditalini soup?
So, what exactly *is* this magical Italian sausage ditalini soup? Think of it as your ultimate Comfort Food distilled into a soup. It’s a hearty, rustic Italian-American classic that’s built on a foundation of flavorful Italian sausage, tiny ditalini pasta (which are just perfect little tubes!), a rich tomato-based broth, and a medley of wholesome vegetables. It’s not a delicate consommé; it’s robust, satisfying, and bursting with authentic Italian-American flavors. The “ditalini” part is key here – those little pasta shapes are the perfect size to soak up all the deliciousness without getting mushy, and they add a delightful texture to every spoonful. It’s the kind of soup that makes you feel good from the inside out, the kind that’s perfect for a chilly evening, a sick day, or just when you need a little pick-me-up. It’s simple, honest cooking at its finest, and it’s why I find myself making it again and again.
Why you’ll love this recipe?
Okay, let’s talk about why this Italian sausage ditalini soup is my absolute favorite. First and foremost, the FLAVOR. Oh my goodness, the flavor! We’re talking about crumbles of savory, slightly spicy Italian sausage that release all their goodness into the broth. Then you have the sweet tomatoes, the aromatic garlic and onion, and a hint of herbs that just dance together. It’s complex enough to be interesting but comforting enough to be familiar. What I love most is how surprisingly SIMPLE it is. Seriously, you can have this on the table in about 45 minutes, which is a total game-changer on busy nights. No fancy techniques, no obscure ingredients. It’s also incredibly COST-EFFECTIVE. The ingredients are all pantry staples or easily found at any grocery store, and it makes a huge pot, meaning leftovers are a definite possibility (if you’re lucky enough to have any!). And the VERSATILITY! You can totally tweak this. Prefer mild sausage? Go for it. Want to add some extra greens like spinach or kale? Absolutely. Serve it as is, or with a side of Crusty Bread for dipping – it’s perfect either way. It’s like a hearty stew but lighter, making it an ideal main course that doesn’t leave you feeling weighed down. This recipe truly stands out because it hits all the right notes: delicious, easy, affordable, and adaptable. It’s the kind of dish that makes everyone happy, from picky eaters to seasoned foodies.
How do I make Italian sausage ditalini soup?
Quick Overview
The beauty of this Italian sausage ditalini soup lies in its straightforward approach. We’ll start by browning our star ingredient, Italian sausage, to build a deep flavor base. Then, we’ll sauté some aromatic vegetables, add crushed tomatoes and broth to create a rich liquid, and finally, toss in the ditalini pasta to cook right in the soup. It’s a one-pot wonder that minimizes cleanup and maximizes flavor. The whole process is about layering simple, delicious ingredients to create something truly special. You’ll be amazed at how quickly a delicious, comforting meal comes together!
Ingredients
For the Hearty Base:
1 tablespoon olive oil
1 pound Italian sausage (mild or hot, your preference!) – I usually go for the bulk kind, but links removed from their casings work just as well.
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced – Fresh garlic is a must here, the stuff from the jar just isn’t the same!
1 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes (optional, but I love the little kick)
6 cups chicken broth or vegetable broth – Use a good quality one; it really makes a difference.
1 (28 ounce) can crushed tomatoes – Fire-roasted add an extra layer of depth if you can find them.
1 bay leaf
Salt and freshly ground Black Pepper, to taste
For the Little Pasta Bites:
1 cup ditalini pasta – Don’t skimp on this; the size is perfect for this soup.
For Garnish (Optional but Recommended!):
Freshly grated Parmesan cheese
Fresh parsley, chopped
A swirl of good olive oil
Step-by-Step Instructions
Step 1: Brown the Sausage & Build Flavor
Grab a large pot or Dutch oven and heat your olive oil over medium-high heat. Add the Italian sausage and break it up with a spoon. Cook until it’s nice and browned all over, about 5-7 minutes. This browning process is where all the amazing flavor comes from, so don’t rush it! Once it’s cooked, use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pot. Trust me, we want that deliciousness in the soup!
Step 2: Sauté the Aromatics
Lower the heat to medium. Add your chopped onion, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, which usually takes about 8-10 minutes. This is your ‘mirepoix,’ the flavor foundation of so many great dishes. While the veggies are cooking, stir in your minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for just another minute until fragrant. Be careful not to burn the garlic!
Step 3: Deglaze and Add Liquids
Pour in about a cup of your chicken or vegetable broth and scrape the bottom of the pot with your spoon. This lifts all those yummy browned bits of sausage and vegetables, which adds even more depth to the soup. Now, add the rest of the broth, the crushed tomatoes, the bay leaf, and the cooked sausage back into the pot. Stir everything together well. Season with a good pinch of salt and some freshly ground black pepper. You can always add more salt later, but it’s good to get some in now.
Step 4: Simmer and Meld Flavors
Bring the soup to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 20 minutes. This allows all those wonderful flavors to meld together beautifully. The longer it simmers, the richer the taste, but 20 minutes is a good minimum to get things going.
Step 5: Add the Ditalini
Now for the pasta! Remove the bay leaf. Increase the heat back to medium and bring the soup to a rolling boil. Stir in the 1 cup of ditalini pasta. Cook according to the pasta package directions, usually about 8-10 minutes, or until the ditalini is al dente (tender but with a slight bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 6: Final Seasoning and Taste Test
Once the pasta is cooked, give the soup a final taste. This is where you adjust the salt and pepper to your liking. Sometimes, depending on the sausage and broth, it needs a little more. This Italian sausage ditalini soup is ready to go!
Step 7: Serve It Up!
Ladle the hot soup into bowls. For that extra touch, I love topping mine with a generous sprinkle of freshly grated Parmesan cheese, some chopped fresh parsley, and a little drizzle of good olive oil. It really makes it feel special.
Serving Suggestions
What to Serve It With
This Italian sausage ditalini soup is so hearty and satisfying on its own, but it also plays wonderfully with a few accompaniments. For a simple, comforting BREAKFAST, I sometimes like to serve a smaller portion with a piece of toasted sourdough bread. It feels indulgent but is surprisingly filling. For a more festive BRUNCH, this soup is a fantastic starter. Serve it in elegant small bowls and pair it with a light, crisp salad with a lemon vinaigrette, or some mini frittatas. It’s also absolutely perfect AS DESSERT, believe it or not! After a rich main course, a small bowl of this flavorful soup can be a surprisingly delightful end to the meal, especially with a little extra Parmesan on top. And of course, for those COZY SNACKS, it’s the ultimate companion to a thick slice of crusty garlic bread or some cheesy focaccia. My family loves dipping crusty rolls into the broth – it’s a tradition we’ve had for years! You can even add a dollop of pesto to each bowl for an extra burst of freshness. It really is as versatile as it is delicious.
Top Tips for Perfecting Your Italian Sausage Ditalini Soup
I’ve made this Italian sausage ditalini soup more times than I can count, and along the way, I’ve picked up a few little tricks that I think make all the difference. First, about the sausage: if you can find good quality Italian sausage, it’s worth the splurge. The flavor is so much richer! Whether you use hot or mild is totally up to you, but I find that a little heat really elevates the dish. Don’t be afraid to experiment with a spicy sausage if you like things zesty! When you’re browning the sausage, make sure you get a good sear on it. That crispy, browned bit? That’s pure flavor gold, and we want that to infuse the entire soup. When it comes to the vegetables, I like to dice them fairly small so they cook down nicely and integrate into the broth. If you’re not a fan of carrots or celery, you can certainly omit them, but they add a wonderful sweetness and depth. For the broth, I always opt for a low-sodium chicken broth so I can control the saltiness myself. Sometimes, store-bought broths can be a bit too salty for my taste, and you can always add more salt at the end if needed. Now, the pasta! Ditalini is my absolute favorite for this soup because the little tubes hold onto the broth so well, but you can absolutely use other small pasta shapes like elbow macaroni, small shells, or even orzo if that’s what you have on hand. Just be sure to adjust the cooking time according to the package instructions. One thing I learned the hard way is to add the pasta towards the end of the cooking process, otherwise, it can get mushy if it cooks for too long. I usually add it when there’s about 10-15 minutes of simmering time left. If you happen to have leftover soup and the pasta has absorbed a lot of liquid, don’t worry! You can always add a splash more broth when reheating. And for that finishing touch, a good grating of fresh Parmesan cheese is non-negotiable for me. It adds that salty, nutty finish that just makes everything sing. And don’t forget a sprinkle of fresh parsley – it adds a lovely pop of color and freshness that balances the richness of the soup. Trust me on this one, these little tips make a big difference!
Storing and Reheating Tips
One of the best things about making a big pot of this Italian sausage ditalini soup is that it stores beautifully, and leftovers are just as delicious, if not more so, because the flavors have had more time to meld. For ROOM TEMPERATURE storage, it’s best to let the soup cool down completely before covering it. You can leave it out for about an hour, but for longer storage, it’s definitely fridge-bound. Once cooled, transfer the soup to an airtight container. It should stay fresh in the refrigerator for about 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally. If the soup seems a little thick, add a splash of chicken broth or water to loosen it up. You can also reheat individual portions in the microwave. If you plan on FREEZER INSTRUCTIONS, I recommend cooking the pasta separately and adding it when you reheat. This prevents the pasta from becoming too soft during the freezing and thawing process. If you do freeze it with the pasta, it should be good for about 2-3 months. Thaw it overnight in the refrigerator, then reheat on the stovetop, adding cooked pasta towards the end. For the glaze, if you’re serving it fresh, add it right before serving. If you’re storing or freezing, hold off on the garnish until you’re ready to eat. The fresh herbs and cheese are best added just before serving to maintain their vibrant flavor and texture.
Frequently Asked Questions
Final Thoughts
There you have it – my beloved Italian sausage ditalini soup! I truly hope you give this recipe a try. It’s the kind of dish that nourishes not just your body but your soul. It’s proof that you don’t need complicated steps or fancy ingredients to create something truly memorable and comforting. The way the savory sausage, tender pasta, and rich tomato broth come together is just pure magic. It’s the perfect answer to a chilly evening, a busy weeknight, or any time you just need a little bit of culinary happiness. If you enjoy this recipe, you might also love my Hearty Lentil Soup or my Creamy Tomato Basil Pasta for more cozy, satisfying meals. I can’t wait to hear how your Italian sausage ditalini soup turns out! Please leave a comment below with your thoughts, your own little twists, or any questions you might have. Happy cooking, and enjoy every comforting spoonful!
Italian Sausage Ditalini Soup
Ingredients
Main Ingredients
- 1 pound Italian sausage mild or hot, casings removed
- 0.5 cup ditalini pasta
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce, undrained
- 6 cups chicken broth
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes optional
- salt to taste
- black pepper to taste
- grated Parmesan cheese for serving
- fresh parsley chopped, for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Bring the soup to a simmer.
- Add the cooked Italian sausage back to the pot along with the ditalini pasta. Stir well.
- Continue to simmer for 10-12 minutes, or until the ditalini is tender and cooked through. Season with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot.
