Creamy Parmesan Italian Sausage Ditalini Soup
A comforting and creamy Italian sausage soup with ditalini pasta, perfect for warming up during chilly days.
Ingredients
Main Ingredients
- 1 lb Italian sausage You can use sweet or spicy according to preference.
- 1 medium onion, diced Adds sweetness and depth of flavor.
- 3 cloves garlic, minced Enhances the overall flavor.
- 4 cups chicken broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter soup.
- 1 cup ditalini pasta Small pasta that holds up well in soup.
- 1 cup fresh spinach Can use other greens if preferred.
- 1/2 cup grated Parmesan cheese Use fresh for best flavor.
- to taste Salt and pepper Season to your preference.
- for cooking Olive oil Used for sautéing.
Instructions
Cooking Steps
- In a large soup pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks. Sauté until it’s browned and fully cooked, about 5-7 minutes. Remove the sausage and set it aside.
- In the same pot, add the diced onion and sauté until it’s translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes.
- Reduce the heat and stir in the heavy cream, allowing it to blend smoothly into the soup.
- Return the cooked sausage to the pot and add the spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- Stir in the grated Parmesan cheese, mix well, and season with salt and pepper to taste. Serve hot and enjoy your delicious creation!
Notes
For leftovers, store in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 3 months.