Creamy Parmesan Italian Sausage Ditalini Soup
A rich and creamy soup combining Italian sausage, fresh spinach, and ditalini pasta for a comforting meal.
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy) Juicily seasoned to perfection.
- 1 cup chopped onion Tender and sweet, adding depth to the flavor.
- 3 cloves garlic, minced Aromatic with a pungent bite.
- 4 cups chicken broth A warm and comforting base.
- 1 can (14.5 oz) diced tomatoes Bursting with tangy freshness.
- 1 cup ditalini pasta Small, tubular shapes that hold the broth.
- 1 cup heavy cream Rich and velvety, for luscious texture.
- 1 cup grated Parmesan cheese Salty and nutty, elevates the soup.
- 2 cups fresh spinach Adds nutritional boost and lovely color.
- 1 teaspoon Italian seasoning Fragrant mix that captures Italian cuisine.
- to taste Salt and pepper Essential seasonings that round out the flavors.
- for garnish Fresh parsley Provides a pop of color and freshness.
Instructions
Preparation
- Heat a large pot over medium heat and add Italian sausage. Break it apart with a wooden spoon and brown for 5–7 minutes.
- Sauté the chopped onion and minced garlic together for approximately 3–4 minutes until the onion becomes translucent.
- Pour in the chicken broth and diced tomatoes, and bring the mixture to a gentle boil.
- Stir in the ditalini pasta and Italian seasoning, reduce the heat, and allow to simmer for 8–10 minutes until the pasta is al dente.
- Slowly pour in the heavy cream and sprinkle in the grated Parmesan cheese, stirring until melted.
- Fold in the fresh spinach, allowing it to wilt for 2–3 minutes.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream. This soup also freezes well for up to 3 months.