Creamy Parmesan Italian Sausage Ditalini Soup
Warm up your evenings with Creamy Parmesan Italian Sausage Ditalini Soup, a comforting bowl of savory sausage, tender ditalini pasta, and velvety Parmesan broth
Ingredients
- 1 lb 450g Italian sausage (mild or spicy)
- 1 tbsp 15ml olive oil
- 1 small onion 100g, diced
- 3 cloves garlic minced
- 4 cups 960ml low-sodium chicken broth
- 1 can 14.5 oz, 410g diced tomatoes, drained
- 1 cup 240ml heavy cream
- 1 cup 100g ditalini pasta
- 2 cups 60g fresh spinach, chopped
- ½ cup 50g freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Brown the Sausage
- In a large pot, I heat 1 tbsp olive oil over medium heat. I add 1 lb Italian sausage, breaking it into small pieces, and cook for 5–7 minutes until browned. I remove the sausage and set it aside, leaving the flavorful fat in the pot.
Sauté the Aromatics
- In the same pot, I sauté 1 diced onion and 3 minced garlic cloves for 2–3 minutes until soft and fragrant, scraping up the fond for extra flavor in Creamy Parmesan Italian Sausage Ditalini Soup.
Build the Broth
- I pour in 4 cups chicken broth and add 1 can drained diced tomatoes and the cooked sausage. I bring the mixture to a simmer over medium heat.
Cook the Pasta
- I stir in 1 cup ditalini pasta and cook for 8–10 minutes (1–2 minutes less than package instructions) to keep it al dente, as it will absorb broth over time.
Add Cream and Spinach
- I reduce the heat to low, slowly stir in 1 cup heavy cream, ½ cup grated Parmesan, and 2 cups chopped spinach. I simmer for 2–3 minutes until the spinach wilts and the soup is creamy. I season with salt and pepper to taste.
Serve
- I ladle the soup into warm bowls, garnish with extra Parmesan and chopped parsley, and serve hot.