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.
Creamy Parmesan Italian Sausage Ditalini Soup
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
- 1lb Italian sausage(mild or spicy)
- 1 tablespoonolive oil
- 1small onion, diced
- 3garlic cloves, minced
- 2medium carrots, sliced
- 2celery stalks, chopped
- 4 cupschicken broth
- 1 cupditalini pasta
- 1/2 teaspoondried oregano
- 1/2 teaspoondried basil
- 1/2 cupheavy cream
- 1/2 cupgrated Parmesan cheese
- 2 cupsfresh spinach, chopped
- Salt and black pepper, to taste
- Fresh parsleyfor garnish (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour in the chicken broth, then add dried oregano and basil. Stir to combine and bring the mixture to a gentle boil.
- 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.
- 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.
- 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
- 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.
- 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.
- Serve:Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping.
- 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.
