Description
A rich and cozy soup featuring Italian sausage, tender ditalini pasta, and vegetables in a creamy Parmesan-infused broth — a comforting bowl that’s full of flavor and perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- ¾ cup ditalini pasta (uncooked)
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes, and cook for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add the ditalini pasta and cook according to package directions (about 8–10 minutes) until al dente.
- Stir in heavy cream and Parmesan cheese, mixing until the cheese is melted and the broth becomes creamy.
- Add chopped spinach and simmer for 1–2 minutes until wilted.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve hot, garnished with extra Parmesan and fresh parsley or basil.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Substitute kale for spinach for a heartier texture.
- You can use mini shells or elbow pasta if ditalini isn’t available.
- This soup thickens as it cools — add a splash of broth when reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American