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Creamy Parmesan Italian Sausage Ditalini Soup

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This comforting Italian-inspired soup combines savory Italian sausage, tender ditalini pasta, and a rich, creamy Parmesan-infused broth. It’s packed with vegetables, seasoned with herbs, and finished with fresh spinach for a cozy, hearty meal.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 cup ditalini pasta
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • Salt and black pepper, to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the Sausage:

    • In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.

  2. Sauté the Vegetables:

    • In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.

  3. Add Broth and Seasonings:

    • Pour in the chicken broth, then add dried oregano and basil. Stir to combine and bring the mixture to a gentle boil.

  4. Cook the Pasta:

    • Once the broth is boiling, add the ditalini pasta. Cook according to package instructions or until the pasta is al dente, about 8-10 minutes, stirring occasionally.

  5. Make It Creamy:

    • Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan, allowing them to melt into the broth for a creamy texture​
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  6. Add Spinach and Sausage:

    • Return the cooked sausage to the pot and stir in the chopped spinach. Cook for another 1-2 minutes, or until the spinach is wilted. Season with salt and pepper to taste.

  7. Serve:

    • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping.

Notes

  • Storage: Store in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
  • Freezing: Freeze the soup base without the cream and Parmesan. Add these after reheating for a smoother texture.
  • Customizations: Substitute spinach with kale or add red pepper flakes for a spicy kick.

Find it online: https://recipe.ukfinda.com/creamy-parmesan-italian-sausage-ditalini-soup/