Description
A creamy, hearty soup featuring Italian sausage and ditalini pasta, packed with rich flavors and comforting textures.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup ditalini pasta
- 1 cup fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Remove the casing from the Italian sausage and add the sausage meat to the pot. Cook while breaking it apart until browned, about 5-7 minutes.
- Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.
- Bring the mixture to a gentle boil. Add the ditalini pasta and reduce heat to medium-low, simmering until the pasta is al dente, about 8-10 minutes.
- Stir in heavy cream and grated Parmesan until melted and creamy.
- Add chopped spinach and Italian seasoning, stirring until the spinach wilts.
- Season with salt and pepper to taste and simmer for an additional 2-3 minutes.
- Serve hot, garnished with fresh parsley and more Parmesan if desired.
Notes
For a lighter version, consider reducing heavy cream or using half-and-half. To store, cool and transfer to an airtight container; will keep in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg