Creamy Parmesan Italian Sausage Ditalini Soup
A comforting and creamy Italian sausage soup with ditalini pasta, perfect for cozy dinners and gatherings.
Ingredients
Main Ingredients
- 1 lb Italian sausage, casings removed Choose either mild or spicy for your preference
- 1 medium onion, chopped Adds sweetness and depth
- 3 cloves garlic, minced Infuses the soup with aroma
- 4 cups chicken broth Provides a rich, flavorful base
- 14.5 oz diced tomatoes, canned Adds tangy flavor
- 1 cup ditalini pasta Absorbs the broth beautifully
- 1 cup heavy cream For a rich texture
- 1 cup grated Parmesan cheese Adds salty richness
- 2 cups fresh spinach Brings color and nutrition
- 1 teaspoon Italian seasoning A fragrant blend that ties it all together
- Salt and pepper to taste To enhance flavors
- Fresh parsley for garnish For color and freshness
Instructions
Cooking
- Place a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon.
- Drain excess fat from the pot if necessary.
- Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onions are translucent.
- Pour in the chicken broth and diced tomatoes, then bring to a boil.
- Stir in the ditalini pasta and Italian seasoning, then reduce heat and simmer for about 8-10 minutes until pasta is al dente.
- Gently fold in the heavy cream and grated Parmesan cheese until the cheese melts and the soup is creamy.
- Add the spinach and cook for another 2-3 minutes until the leaves wilt.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
You can freeze the soup, but add the cream after thawing. Avoid overcooking the pasta and adding the cream too early to prevent curdling.