Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a hearty and comforting dish featuring savory Italian sausage, tender ditalini pasta, and fresh spinach in a rich, creamy Parmesan-infused broth. Perfect for chilly evenings, this soup combines robust Italian flavors with a velvety texture and nutritious vegetables, delivering a satisfying one-pot meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups fresh spinach, roughly chopped
Seasonings and Dairy
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
Pantry
- 6 cups chicken broth
- 1 cup ditalini pasta
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed to avoid greasiness.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrots, and diced celery to the sausage. Sauté for 4–5 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
- Add Seasonings: Stir in the Italian seasoning and crushed red pepper flakes, if using, to evenly coat the vegetables and sausage, enhancing the soup’s flavor base.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. This forms the soup base and prepares it for cooking the pasta.
- Cook Pasta: Add the ditalini pasta to the boiling broth. Reduce the heat to a simmer and cook uncovered for 8–10 minutes, or until the pasta is tender but still slightly firm.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese is fully melted and the soup is creamy and smooth.
- Wilt Spinach: Add the roughly chopped fresh spinach and cook for 1–2 minutes more, just until the greens wilt, adding a fresh, vibrant touch to the soup.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot, optionally garnished with extra Parmesan cheese for added richness.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- This soup thickens as it sits—add extra chicken broth when reheating to reach your preferred consistency.
- You can swap spinach for kale to add a heartier texture and slightly different flavor profile.
- To make this recipe gluten-free, use gluten-free ditalini pasta instead of regular pasta.
