Description
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
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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.
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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.
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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.
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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.
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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
- 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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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.
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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.