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Italian Sausage Ditalini Soup

A thick, hearty, and deeply satisfying soup made with savory Italian sausage, ditalini pasta, vegetables, cannellini beans, and fresh spinach simmered in a rich broth. A comforting weeknight meal that comes together in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage (mild or hot, casings removed)
  • 1 cup ditalini pasta (uncooked)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups beef broth
  • 2 cups fresh baby spinach
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • to taste salt and black pepper
  • 2 tbsp olive oil
  • to taste freshly grated Parmesan, for serving

Method
 

Brown the Sausage
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and break it apart with a wooden spoon.
  2. Cook until deep golden-brown with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer it to a plate and set aside.
Soften the Vegetables
  1. In the same pot with the drippings, add the diced onion, carrots, and celery. Reduce heat to medium and cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften.
  2. Add the minced garlic and cook for another 60 seconds until fragrant.
Build the Broth
  1. Pour in the diced tomatoes (with their juices), chicken broth, and beef broth. Stir in the Italian seasoning, red pepper flakes if using, and a generous pinch of salt and black pepper.
  2. Return the browned sausage to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
Cook the Pasta
  1. Add the ditalini pasta directly to the simmering soup. Cook according to the pasta's package directions — usually 8–10 minutes — stirring occasionally so nothing sticks to the bottom.
Add the Beans and Spinach
  1. Stir in the cannellini beans and fresh baby spinach during the last 2 minutes of cooking. The spinach will wilt almost immediately into the broth.
  2. Taste and adjust seasoning before ladling into bowls. Serve topped with freshly grated Parmesan.

Notes

Substitutions: Swap ditalini for elbow macaroni or small shells. Turkey sausage is a leaner alternative. Replace spinach with finely chopped zucchini if preferred. Meal-Prep Tip: Chop vegetables the night before and store in an airtight container. Common Mistakes: Avoid overcooking the pasta — if making leftovers, cook pasta separately and add at serving. Don't skip browning the sausage. Season with salt at the end since broth and canned tomatoes already carry sodium. Stir pasta every couple of minutes to prevent sticking. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without the pasta for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen consistency. Slow Cooker Option: Brown sausage and sauté vegetables first, then transfer everything except pasta and spinach to slow cooker. Cook on low 6–7 hours or high 3–4 hours. Add pasta during last 30 minutes and spinach in final 5 minutes. Gluten-Free Option: Substitute a gluten-free small pasta shape and ensure sausage and broth are certified gluten-free.