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Creamy Sicilian Sausage & Ditalini Soup

ByMelissa Jo Posted on Updated on
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A bowl of creamy pasta soup topped with shaved cheese and leafy greens, served with a slice of bread. A hand is holding a spoonful of the soup above the bowl.

My Sicilian Pastina Soup became an internet sensation, so I knew I had to create another Sicilian signature soup that truly represents the flavors I grew up with—and this one might be even better.

This Creamy Sicilian Sausage & Ditalini Soup is absolute perfection. It’s rich, cozy, comforting, and layered with bold Italian flavor. From the slow-simmered vegetables and savory sausage to the tomatoes, cream, Parmesan, and pasta, this soup is truly all the flavors of Sicily in one pot.

I’m 100% Italian, and about 70% of my family comes from Sicily, so many of the flavors I cook with are rooted in that region. Simple ingredients, cooked slowly, seasoned thoughtfully, and brought together in a way that feels like home. This soup is exactly how I cook for my family.

I made this entire recipe in my favorite 6-quart matte Dutch oven, which I use for about 70% of my recipes. It goes from stovetop to oven, it’s incredibly versatile, and it’s surprisingly affordable—which is honestly wild for how much I use it. I’ll link it below so you can cook this soup exactly the way I do.

And if you loved my Sicilian Pastina Soup, this one is guaranteed to become your next favorite.

A hand holds a bowl filled with chopped celery, carrots, and red onion over a white pot on a stove, ready to add the vegetables to the heated oil inside the pot.
A kitchen countertop displays Italian sausage, tomato paste, canned tomatoes, chopped greens, grated Parmesan, minced garlic, and sundried tomatoes. A vase of colorful flowers sits in the background.
A hand squeezes tomato paste from a yellow tube into a pot with sautéed diced onions, carrots, celery, garlic, and oil on a stovetop. A wooden spoon rests on the edge of the pot.
A person holding a block of raw ground meat over a white pot filled with cooked vegetables and sauce on a stovetop. The persons nails are painted dark red, and they are wearing a white shirt with black polka dots.
A hand with red nails holds a blue can of Corbara tomatoes above a pot of ground meat and vegetables cooking on a stove, with a wooden spoon stirring the mixture.
A hand holds a metal measuring cup filled with chopped sun-dried tomatoes over a white pot of simmering tomato and ground meat sauce on a stovetop. A wooden spoon rests on the pot.
A hand pours cream from a glass container into a pot of red tomato-based soup on a stovetop, with white subway tile in the background.
A hand with red nail polish holds a piece of Parmesan cheese above a pot of tomato soup, sprinkling dried herbs into the simmering mixture.
A pot of pasta being poured into a pot.
A large white Dutch oven sits on a stovetop, filled with a bubbling orange-red stew or soup with visible greens and herbs. The white lid rests nearby, and the background shows a white tiled backsplash.
A ladle lifts a serving of hearty pasta soup with ground meat, small pasta, spinach, and tomatoes from a white pot in a bright kitchen. A vase of colorful flowers sits in the background.
A woman in a white polka dot top serves soup from a large white pot in a bright kitchen. A bowl of soup and a colorful bouquet of flowers are on the wooden counter beside her.
A woman in a polka dot top and jeans smiles while serving soup from a white pot in a bright kitchen. A bouquet of colorful flowers sits nearby on the counter.

My top in the video!

A bowl of creamy tomato pasta soup topped with shaved parmesan and herbs sits on a wooden table. In the background, a ladle of soup is being served from a large white pot.
A bowl of hearty soup with pasta, ground meat, greens, and tomato broth, topped with shaved parmesan. A hand holds a spoonful above the bowl, and a slice of bread rests on the bowls rim.

🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Can I use a different pasta?

Yes! Ditalini is ideal, but small pasta shapes like tubetti, small shells, or orzo also work. Cooking time may vary slightly.

Can I make this soup less spicy?

Absolutely. Swap the hot Italian sausage for sweet Italian sausage for a milder version.

A bowl of creamy pasta soup topped with shaved cheese and leafy greens, served with a slice of bread. A hand is holding a spoonful of the soup above the bowl.

Creamy Sicilian Sausage & Ditalini Soup

My Sicilian Pastina Soup became an internet sensation, so I knew I had to create another Sicilian signature soup that truly represents the flavors I grew up with—and this one might be even better.
This Creamy Sicilian Sausage & Ditalini Soup is absolute perfection. It’s rich, cozy, comforting, and layered with bold Italian flavor. From the slow-simmered vegetables and savory sausage to the tomatoes, cream, Parmesan, and pasta, this soup is truly all the flavors of Sicily in one pot.
I’m 100% Italian, and about 70% of my family comes from Sicily, so many of the flavors I cook with are rooted in that region. Simple ingredients, cooked slowly, seasoned thoughtfully, and brought together in a way that feels like home. This soup is exactly how I cook for my family.
I made this entire recipe in my favorite 6-quart matte Dutch oven, which I use for about 70% of my recipes. It goes from stovetop to oven, it’s incredibly versatile, and it’s surprisingly affordable—which is honestly wild for how much I use it. I’ll link it below so you can cook this soup exactly the way I do.
And if you loved my Sicilian Pastina Soup, this one is guaranteed to become your next favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

  • 4 tablespoons extra virgin olive oil
  • ½ cup diced carrots from whole carrots, not baby carrots
  • ½ cup diced celery
  • ½ cup diced red onion
  • Kosher salt & freshly ground black pepper to taste (layered throughout)
  • 2 tablespoons fresh garlic chopped
  • 1 tablespoon tomato paste
  • 1 pound hot pork Italian sausage casings removed
  • 1 14-ounce can cherry tomatoes
  • You can also use diced or grape tomatoes — the 14-ounce size is key
  • ½ cup sun-dried tomatoes squeezed dry and chopped
  • ½ tablespoon Italian seasoning
  • 1 Parmesan rind
  • 1 cup heavy cream
  • 1 32-ounce carton low-sodium chicken stock
  • Water use the empty tomato can to measure
  • 2 cups dry ditalini pasta
  • 2 cups baby spinach chopped
  • Shaved Parmesan for serving
  • Fresh parsley for garnish

Instructions
 

Build the flavor base

  • Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  • Add the carrots, celery, and red onion. Season lightly with salt and pepper.
  • Cook slowly—this is not a stir-fry. Let the vegetables soften gently, stirring occasionally, for 10–15 minutes, until soft and translucent. This slow cooking is key to developing flavor.

Add aromatics

  • Add the garlic and tomato paste. Stir and cook for 3–5 minutes over medium to medium-low heat, until fragrant and lightly golden. Season again lightly with salt and pepper.

Brown the sausage

  • Add the hot Italian sausage to the pot. Use a wooden spoon to break it up and cook until fully browned and cooked through, mixing it well with the vegetables.

Tomatoes & simmer

  • Add the canned tomatoes to the pot. Use a handheld potato masher to gently mash the tomatoes until no large chunks remain.
  • Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 5 minutes, seasoning again lightly with salt and pepper.

Build the soup

  • Stir in the sun-dried tomatoes, Italian seasoning, and Parmesan rind.
  • Fill the empty tomato can with water and add it to the pot. Then add the chicken stock and heavy cream. Stir well and bring everything to a rolling boil.

Cook the pasta in the soup

  • Once boiling, season the soup generously with salt—just like you would pasta water.
  • Add the ditalini pasta and cook according to package directions (about 10 minutes), stirring occasionally and scraping the bottom of the pot to prevent sticking.

Finish with spinach

  • Reduce the heat to a low simmer. Stir in the chopped baby spinach until wilted and fully incorporated. As the pasta cooks, it releases starch, creating the most beautifully creamy texture.

Taste & serve

  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve hot topped with shaved Parmesan and fresh parsley.

Video

YouTube video
Keyword creamy sicilian sausage and ditalini soup
Tried this recipe?Let us know how it was!


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