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.
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
Tried this recipe?Let us know how it was!