Description
This Cozy Creamy Parmesan Sausage Ditalini Soup is a comforting Italian-inspired dish featuring savory Italian sausage, tender ditalini pasta, and a rich, creamy broth infused with Parmesan cheese and fresh spinach. Perfect for chilly days, this hearty soup combines simple ingredients for a satisfying meal that comes together in just 40 minutes.
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
Pasta and Greens
- 1 ½ cups ditalini pasta
- 1 cup baby spinach leaves
Cheese
- 1 cup grated Parmesan cheese
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, crumble it using a spoon, and cook until browned and fully cooked through. If there’s excess grease, carefully remove it to keep the soup from becoming too oily.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the sausage. Cook, stirring occasionally, until the onions soften and the garlic becomes fragrant, about 2-3 minutes.
- Simmer the Broth: Pour in the chicken broth and heavy cream, then sprinkle in the Italian seasoning. Stir well to combine all ingredients and bring the mixture to a gentle simmer over medium heat.
- Add Pasta: Stir the ditalini pasta into the simmering soup. Cook uncovered, stirring occasionally, until the pasta is tender but still al dente, approximately 10 minutes.
- Finish with Spinach and Parmesan: Add the baby spinach leaves and grated Parmesan cheese to the pot. Stir gently and cook for another 2-3 minutes until the spinach has wilted and the cheese has melted into the soup, creating a creamy texture.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup warm, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- For a spicier soup, use spicy Italian sausage instead of mild.
- You can substitute ditalini pasta with other small pasta shapes like elbow macaroni or orzo.
- If you prefer a thicker soup, reduce the amount of chicken broth slightly.
- To make the soup gluten-free, use gluten-free ditalini pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
