Creamy Parmesan Italian Sausage Ditalini Soup
A rich and hearty soup blending savory Italian sausage, tender ditalini pasta, fresh vegetables, and a creamy broth—perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 lb Italian sausage Use high-quality sausage for best flavor.
- 1 cup ditalini pasta Can substitute with other small pasta shapes.
- 4 cups chicken broth
- 1 cup heavy cream Adjust for creaminess level.
- 1 cup grated Parmesan cheese Plus extra for serving.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cups spinach, chopped
- Salt and pepper to taste
- 1 splash Olive oil For sautéing vegetables.
Instructions
Preparation
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery; sauté for 5 to 7 minutes until tender.
- Stir in the minced garlic and sauté until fragrant.
- Add the Italian sausage, breaking it apart with a spatula. Cook for 5 to 8 minutes until browned.
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the ditalini pasta and cook according to package instructions (about 8 to 10 minutes).
- Once the pasta is al dente, reduce heat to low, and stir in the heavy cream and parmesan cheese.
- Fold in the chopped spinach and cook for a couple of minutes until wilted. Season with salt and pepper.
Serving
- Serve hot in deep bowls, garnished with extra Parmesan cheese and freshly cracked black pepper.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Adjust cream levels for desired richness.