Creamy Parmesan Italian Sausage Ditalini Soup
A comforting and hearty soup featuring Italian sausage, ditalini pasta, and creamy Parmesan cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 cup chopped onion
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- to garnish Fresh parsley
Instructions
Cooking
- Place a large pot over medium heat and add the Italian sausage, breaking it apart with your spoon as it cooks.
- Once browned, drain excess fat if necessary.
- Add chopped onion and minced garlic to the pot, sauté for 3–4 minutes until they turn translucent.
- Pour in the chicken broth and diced tomatoes, bring the mixture to a boil.
- Stir in the ditalini pasta and Italian seasoning, then reduce heat and simmer for 8–10 minutes until pasta is al dente.
- Stir in heavy cream and grated Parmesan cheese until melted and creamy.
- Add fresh spinach to the pot and cook for an additional 2–3 minutes until wilted.
- Season to taste with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
For a healthier option, substitute heavy cream with milk, and consider using turkey sausage. This soup can be made in advance and stored in an airtight container for up to 3 days. Store leftovers or freeze before adding cream and pasta for best results.