Description
This Cozy Creamy Parmesan Sausage Ditalini Soup is a comforting and hearty bowl of flavor, combining savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. Perfect for chilly days, this easy-to-make soup balances rich creaminess with nutritious spinach and a pleasant Italian seasoning touch.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Main Additions
- 1 ½ cups ditalini pasta
- 1 cup baby spinach leaves
- 1 cup grated Parmesan cheese
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the sausage and crumble it with a spoon, cooking until it is nicely browned. Remove excess grease from the pot if necessary to keep the soup from becoming too oily.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the browned sausage. Cook while stirring occasionally until the onion becomes soft and fragrant, about 2 to 3 minutes.
- Simmer the Broth: Pour in the chicken broth and heavy cream, then stir in the Italian seasoning. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld.
- Add Pasta: Stir in the ditalini pasta and cook uncovered until the pasta is tender, approximately 10 minutes, stirring occasionally to prevent sticking.
- Finish with Spinach and Parmesan: Add the baby spinach leaves and grated Parmesan cheese into the pot. Cook for an additional 2 to 3 minutes, until the spinach wilts and the cheese melts into the creamy broth.
- Season and Serve: Taste the soup and adjust seasoning by adding salt and pepper as needed. Serve the soup warm, optionally garnished with extra Parmesan cheese.
Notes
- Use mild or spicy Italian sausage depending on your desired heat level.
- For a lighter option, substitute half-and-half for heavy cream.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftover soup can be reheated gently over low heat to avoid curdling the cream.
- For a gluten-free version, substitute the ditalini pasta with a gluten-free pasta alternative.
