16 Best Ditalini Soup Recipes

Ditalini—those small, tube-shaped pasta pieces—are the perfect addition to soups. They bring just the right amount of bite without overpowering the other ingredients.

Whether you prefer a classic Italian-style minestrone or a creamy tomato creation, ditalini easily adapts to a variety of flavors. Below are 16 delicious soup recipes that showcase Ditalini’s versatility.

Enjoy exploring these comforting bowls!

1. Classic Minestrone with Ditalini

A timeless Italian soup packed with vegetables, beans, and ditalini pasta. Perfect for a light yet hearty meal.

Recipe Metadata:

• Time to Make: 35–40 minutes
• Servings: 4–6

Ingredients:

1. 1 tablespoon olive oil
2. 1 small onion, chopped
3. 2 carrots, sliced
4. 2 celery stalks, sliced
5. 2 garlic cloves, minced
6. 1 teaspoon dried basil
7. 1 teaspoon dried oregano
8. 6 cups vegetable or chicken broth
9. 1 can (14.5 oz) diced tomatoes
10. 1 can (15 oz) kidney or cannellini beans, drained and rinsed
11. 1 cup ditalini pasta (uncooked)
12. 1 zucchini, diced (optional)
13. Salt and pepper to taste

Recipe Steps:

1. Sauté Veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until onion is translucent. Stir in garlic, basil, and oregano for 1 minute.
2. Add Broth, Tomatoes, and Beans: Pour in broth, diced tomatoes (with juices), and beans. Bring to a gentle boil.
3. Cook Ditalini: Stir in ditalini and zucchini (if using). Simmer until pasta is al dente, about 8–10 minutes.
4. Season and Serve: Add salt and pepper to taste. Garnish with grated Parmesan cheese if desired.

2. Chicken and Ditalini Soup

A simple, comforting chicken soup featuring tender ditalini noodles, perfect for weeknight dinners or when you’re feeling under the weather.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4–6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, sliced
4. 2 celery stalks, sliced
5. 2 garlic cloves, minced
6. 6 cups chicken broth
7. 2 cups cooked chicken, shredded or cubed
8. 1 cup ditalini pasta (uncooked)
9. 1 teaspoon dried thyme (optional)
10. Salt and pepper to taste

Recipe Steps:

1. Sauté Veggies: Warm olive oil in a large pot. Add onion, carrots, and celery. Cook until onion is translucent. Stir in garlic for 1 minute.
2. Add Broth and Chicken: Pour in chicken broth. Stir in shredded or cubed chicken and dried thyme (if using). Bring to a gentle boil.
3. Cook Pasta: Stir in ditalini. Simmer for about 8–10 minutes, or until the pasta is tender.
4. Season and Serve: Taste and adjust salt and pepper. Serve hot with crackers or crusty bread.

3. Creamy Tomato Ditalini Soup

A velvety tomato soup that gains texture and heartiness from ditalini. Ideal with grilled cheese or on its own.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 2 tablespoons butter
2. 1 small onion, chopped
3. 2 garlic cloves, minced
4. 2 cans (14.5 oz each) diced tomatoes (or use crushed tomatoes)
5. 2 cups vegetable or chicken broth
6. 1 cup ditalini pasta (uncooked)
7. ½ cup heavy cream or half-and-half (optional)
8. Salt and pepper to taste
9. Fresh basil for garnish (optional)

Recipe Steps:

1. Sauté Onion and Garlic: Melt butter in a pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic for 1 minute.
2. Add Tomatoes and Broth: Pour in tomatoes (with juices) and broth. Bring to a gentle boil.
3. Blend (Optional): For a smoother texture, blend soup with an immersion blender or in batches in a stand blender. Return soup to the pot if blended separately.
4. Cook Ditalini: Stir in ditalini. Simmer for about 8–10 minutes until pasta is al dente.
5. Finish with Cream: If you prefer a creamy version, stir in heavy cream at the end. Season with salt and pepper. Garnish with fresh basil leaves if desired.

4. Sausage and Spinach Ditalini Soup

A hearty combination of savory Italian sausage, nutrient-rich spinach, and bite-sized ditalini pasta in a flavorful broth.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4–6

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound Italian sausage (mild or hot), casings removed
3. 1 onion, diced
4. 2 garlic cloves, minced
5. 6 cups chicken or vegetable broth
6. 1 cup ditalini pasta (uncooked)
7. 2 cups fresh spinach (or use kale)
8. 1 teaspoon dried basil (optional)
9. Salt and pepper to taste

Recipe Steps:

1. Brown Sausage: Heat olive oil in a large pot. Add sausage and break it up, cooking until browned. Drain excess fat if needed.
2. Add Onion and Garlic: Stir in diced onion; cook until translucent, about 5 minutes. Stir in garlic for 1 minute.
3. Pour in Broth: Add broth, bringing the soup to a gentle boil.
4. Cook Ditalini: Stir in ditalini. Simmer for 8–10 minutes or until pasta is just tender.
5. Finish with Spinach: Stir in spinach (or kale) and basil if desired. Cook for 2–3 more minutes. Season with salt and pepper.

5. Ditalini Minestra Maritata (Italian “Wedding” Soup Twist)

Enjoy the flavors of Italian Wedding Soup, but swap in ditalini for the more traditional tiny pasta. Bite-sized meatballs, greens, and a savory broth bring it all together.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4–6

Ingredients:

Meatballs:

1. ½ pound ground beef
2. ½ pound ground pork or sausage
3. ¼ cup breadcrumbs
4. 1 egg
5. 2 tablespoons grated Parmesan
6. Salt and pepper to taste

Soup Base:

1. 1 tablespoon olive oil
2. 1 small onion, diced
3. 2 carrots, sliced
4. 2 celery stalks, sliced
5. 6 cups chicken broth
6. 1 cup ditalini pasta (uncooked)
7. 2 cups chopped spinach or escarole
8. Salt and pepper to taste

Recipe Steps:

1. Form Meatballs: Combine meat, breadcrumbs, egg, Parmesan, salt, and pepper. Shape into small meatballs (about 1 inch).
2. Brown Meatballs (Optional): You can sear them in a skillet or add them raw to the soup.
3. Sauté Aromatics: Heat olive oil in a pot. Cook onion, carrots, and celery until slightly softened.
4. Add Broth and Meatballs: Pour in broth; gently drop in meatballs. Simmer for 10–12 minutes.
5. Cook Ditalini and Greens: Stir in ditalini and cook for about 8 minutes. Add greens in the last 2–3 minutes. Season to taste.

6. Ditalini and White Bean Soup

This protein-packed soup combines creamy white beans, savory broth, and al dente ditalini pasta for a simple yet satisfying meal.

Recipe Metadata:

• Time to Make: 25–30 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 garlic cloves, minced
4. 2 cans (15 oz each) of white beans (cannellini or Great Northern), drained and rinsed
5. 4 cups chicken or vegetable broth
6. 1 cup ditalini pasta (uncooked)
7. 1 teaspoon dried rosemary or thyme (optional)
8. Salt and pepper to taste
9. Optional garnish: grated Parmesan, chopped parsley

Recipe Steps:

1. Sauté Aromatics: Warm olive oil in a pot over medium heat. Add onion; cook until translucent. Stir in garlic for 1 minute.
2. Combine Beans and Broth: Add beans and broth. Stir in dried rosemary or thyme if desired.
3. Cook Ditalini: Bring soup to a gentle boil. Stir in ditalini and cook for 8–10 minutes.
4. Season and Serve: Taste and season with salt and pepper. Garnish with grated Parmesan or parsley if you like.

7. Tuscan Kale and Ditalini Soup

Hearty kale, white beans, and classic Italian seasonings create a robust soup. Ditalini rounds it out for a filling dish.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4–6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 carrots, chopped
4. 2 garlic cloves, minced
5. 6 cups vegetable or chicken broth
6. 1 can (15 oz) white beans, drained and rinsed (optional)
7. 2 cups chopped kale (remove tough stems)
8. 1 cup ditalini pasta (uncooked)
9. 1 teaspoon dried oregano (optional)
10. Salt and pepper to taste

Recipe Steps:

1. Sauté Base: Heat olive oil in a large pot. Add onion and carrots; cook until onion is translucent. Stir in garlic for 1 minute.
2. Add Broth: Pour in broth. Bring to a gentle boil.
3. Add Pasta and Kale: Stir in ditalini, kale, beans (if using), and oregano (optional). Simmer for about 8–10 minutes until pasta is done.
4. Season: Add salt and pepper. Serve hot with crusty bread.

8. Ditalini and Ham Soup with Vegetables

This soup repurposes leftover ham into a cozy bowl filled with veggies, pasta, and a light broth.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon butter or olive oil
2. 1 onion, chopped
3. 1 carrot, chopped
4. 1 celery stalk, chopped
5. 1 cup diced ham
6. 4 cups chicken or vegetable broth
7. 1 cup ditalini pasta (uncooked)
8. Salt and pepper to taste

Recipe Steps:

1. Sauté Veggies: In a pot, melt butter over medium heat. Cook onion, carrot, and celery until they begin to soften.
2. Add Ham and Broth: Stir in diced ham, then pour in broth. Bring to a gentle boil.
3. Cook Ditalini: Stir in ditalini. Simmer for 8–10 minutes or until pasta is al dente.
4. Season and Serve: Season with salt and pepper. Ladle into bowls and enjoy.

9. Ditalini Lentil Soup

Earthy lentils and ditalini pasta make for a comforting, protein-rich soup that’s easy on the budget.

Recipe Metadata:

• Time to Make: 35–40 minutes
• Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 garlic cloves, minced
6. 1 cup dried lentils, rinsed
7. 6 cups vegetable or chicken broth
8. 1 cup ditalini pasta (uncooked)
9. 1 bay leaf (optional)
10. Salt and pepper to taste

Recipe Steps:

1. Sauté Aromatics: Heat olive oil in a pot. Add onion, carrots, and celery; cook until onion is translucent. Stir in garlic briefly.
2. Add Lentils and Broth: Stir in lentils and broth. If using a bay leaf, add that as well. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until lentils are tender.
3. Incorporate Ditalini: Add ditalini and cook for an additional 8–10 minutes.
4. Season: Remove the bay leaf. Season with salt and pepper. Serve warm.

10. Creamy Chicken and Ditalini Soup

Similar to a chowder, this creamy version of chicken soup is loaded with tender ditalini pasta.

Recipe Metadata:

• Time to Make: 30–35 minutes
• Servings: 4–6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, chopped
4. 2 tablespoons all-purpose flour
5. 4 cups chicken broth
6. 2 cups cooked chicken, shredded
7. 1 cup ditalini pasta (uncooked)
8. 1 cup milk or half-and-half
9. Salt and pepper to taste

Recipe Steps:

1. Sauté Onion and Carrots: Melt butter in a large pot over medium heat. Add onion and carrots; cook until onion is translucent.
2. Make a Roux: Stir in flour and cook for 1 minute, stirring constantly.
3. Add Broth and Chicken: Slowly whisk in chicken broth. Stir in shredded chicken. Bring to a simmer.
4. Cook Ditalini: Add ditalini and cook for 8–10 minutes.
5. Stir in Milk: Reduce heat to low and stir in milk (or half-and-half). Season with salt and pepper.

11. Ditalini Bacon and Corn Chowder

A satisfying chowder melding smoky bacon, sweet corn, and tender ditalini pasta in a creamy broth.

Recipe Metadata:

• Time to Make: 30–35 minutes
• Servings: 4–6

Ingredients:

1. 4 slices bacon, chopped
2. 1 tablespoon butter (if needed)
3. 1 onion, diced
4. 2 cups diced potatoes
5. 4 cups chicken or vegetable broth
6. 1 cup ditalini pasta (uncooked)
7. 1½ cups corn kernels (fresh, frozen, or canned)
8. 1 cup milk or half-and-half
9. Salt and pepper to taste

Recipe Steps:

1. Cook Bacon: In a soup pot, cook bacon until crisp. Remove to a paper towel-lined plate, leaving drippings in the pot.
2. Sauté Onion: Add butter if necessary. Sauté diced onion until translucent.
3. Add Potatoes and Broth: Stir in diced potatoes. Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are nearly tender about 10–15 minutes.
4. Add Ditalini and Corn: Stir in ditalini and corn. Cook for 8–10 minutes until pasta is al dente.
5. Finish with Milk: Lower heat and stir in milk (or half-and-half). Season with salt and pepper. Top with crispy bacon.

12. Italian Sausage, White Bean, and Ditalini Stew

Thicker than a standard soup, this stew has robust flavors from Italian sausage, beans, and a rich tomato broth.

Recipe Metadata:

• Time to Make: 30–35 minutes
• Servings: 4–6

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound Italian sausage, casings removed
3. 1 onion, chopped
4. 2 garlic cloves, minced
5. 1 can (14.5 oz) diced tomatoes (with juices)
6. 4 cups chicken broth
7. 1 can (15 oz) cannellini or great northern beans, drained and rinsed
8. 1 cup ditalini pasta (uncooked)
9. 1 teaspoon Italian seasoning
10. Salt and pepper to taste

Recipe Steps:

1. Brown Sausage: Heat oil in a pot. Add sausage and cook until browned, breaking it up. Drain excess fat if needed.
2. Sauté Onion: Stir in onion; cook until translucent. Add garlic for the last minute.
3. Add Tomatoes and Broth: Stir in diced tomatoes, then pour in chicken broth.
4. Simmer with Beans and Pasta: Add beans, Italian seasoning, and ditalini. Cook for 8–10 minutes or until pasta is tender.
5. Season and Serve: Season with salt and pepper. Garnish with grated Parmesan if desired.

13. Broccoli Cheddar Ditalini Soup

A fun twist on classic broccoli cheddar soup. Ditalini noodles add extra substance for a complete meal.

Recipe Metadata:

• Time to Make: 25–30 minutes
• Servings: 4

Ingredients:

1. 2 tablespoons butter
2. 1 small onion, diced
3. 2 garlic cloves, minced
4. 3 cups broccoli florets (fresh or frozen)
5. 4 cups chicken or vegetable broth
6. 1 cup ditalini pasta (uncooked)
7. 1 cup shredded cheddar cheese (plus extra for topping)
8. 1 cup milk or half-and-half
9. Salt and pepper to taste

Recipe Steps:

1. Sauté Onion and Garlic: Melt butter in a pot over medium heat. Add onion, cooking until translucent. Stir in garlic for 1 minute.
2. Add Broccoli and Broth: Pour in broth. Add broccoli florets. Bring to a gentle boil.
3. Cook Ditalini: Stir in ditalini, simmering for 8–10 minutes until tender.
4. Finish with Cheese: Lower the heat. Stir in milk (or half-and-half), then add shredded cheddar cheese, whisking until melted.
5. Season and Serve: Season with salt and pepper. Top with extra cheese if desired.

14. Ditalini Meatball Soup

Mini meatballs, ditalini, and a rich tomato-infused broth make this soup both comforting and fun to eat.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4–6

Ingredients:

Meatballs:

1. 1 pound ground beef
2. 1 egg
3. ¼ cup breadcrumbs
4. 2 tablespoons grated Parmesan
5. Salt and pepper to taste

Soup Base:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 garlic cloves, minced
4. 6 cups beef or chicken broth
5. 1 can (14.5 oz) diced tomatoes
6. 1 cup ditalini pasta (uncooked)
7. 1 teaspoon dried basil or oregano (optional)\

Recipe Steps:

1. Form Meatballs: Combine ground beef, egg, breadcrumbs, Parmesan, salt, and pepper. Shape into small meatballs (about 1 inch).
2. Brown Meatballs (Optional): You can brown them in a skillet, or let them cook directly in the soup.
3. Sauté Onion and Garlic: Heat olive oil in a pot. Cook onion until translucent. Stir in garlic for 1 minute.
4. Add Broth, Tomatoes, and Meatballs: Pour in broth and diced tomatoes. Gently drop in meatballs. Bring to a gentle boil.
5. Cook Ditalini: Stir in ditalini (and dried basil or oregano if using). Simmer for about 8–10 minutes until pasta and meatballs are fully cooked.

15. Ditalini Bean “Fagioli” Soup

In Italian, “fagioli” means beans—this soup is a take on pasta e fagioli, starring ditalini, beans, and a simple, comforting tomato broth.

Recipe Metadata:

• Time to Make: 25–30 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 small onion, diced
3. 1 carrot, diced
4. 1 celery stalk, diced
5. 1 garlic clove, minced
6. 1 can (15 oz) cannellini beans, drained and rinsed
7. 1 can (14.5 oz) diced tomatoes
8. 4 cups chicken or vegetable broth
9. 1 cup ditalini pasta (uncooked)
10. 1 teaspoon dried oregano (optional)
11. Salt and pepper to taste

Recipe Steps:

1. Sauté Veggies: In a pot, heat olive oil. Add onion, carrot, and celery; cook until onion is translucent. Stir in garlic for 1 minute.
2. Combine Beans and Tomatoes: Add cannellini beans, diced tomatoes, and broth. Bring to a gentle boil.
3. Cook Pasta: Stir in ditalini and oregano (if desired). Simmer for 8–10 minutes.
4. Season: Add salt and pepper to taste. Serve with grated cheese on top if you like.

16. Shrimp and Ditalini Soup

Light yet hearty, this seafood spin uses tender shrimp and small ditalini noodles in a fragrant broth.

Recipe Metadata:

• Time to Make: 20–25 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 small onion, finely chopped
3. 1 garlic clove, minced
4. 4 cups seafood or chicken broth
5. 1 cup ditalini pasta (uncooked)
6. 8–12 ounces shrimp, peeled and deveined
7. 1 tablespoon lemon juice (optional)
8. Salt, pepper, and fresh herbs (parsley or basil) to taste

Recipe Steps:

1. Sauté Onion and Garlic: Warm olive oil in a pot over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic for 1 minute.
2. Add Broth and Cook Pasta: Pour in broth. Bring to a gentle boil. Stir in ditalini and cook for 8–10 minutes.
3. Add Shrimp: When the pasta is nearly done, add shrimp. Cook for about 3–5 minutes or until shrimp turn pink and opaque.
4. Season: Stir in lemon juice if you like a bright finish. Add salt, pepper, and herbs. Serve hot.