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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
  • 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

  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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour in the chicken broth, then add dried oregano and basil. Stir to combine and bring the mixture to a gentle boil.
  7. 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.
  8. 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.
  9. 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​​
  10. 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​​
  11. 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.
  12. 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.
  13. Serve:Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping.
  14. 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://cosycookery.com/creamy-parmesan-italian-sausage-ditalini-soup/