Description
A comforting and wholesome creamy Parmesan soup made with Italian sausage, ditalini pasta, and fresh vegetables.
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust for spice preference)
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and black pepper to taste
- Extra Parmesan and chopped parsley for garnishing
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.
- Add the diced onion, carrots, and celery to the pot with the sausage. Sauté for 5 to 7 minutes until the vegetables are tender.
- Stir in the garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant.
- Pour in the chicken broth and stir well. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Add the ditalini pasta to the pot and cook until tender, about 8 to 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until melted and creamy.
- Add the chopped spinach and stir until just wilted, about 2 minutes.
- Taste and adjust seasoning with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with extra Parmesan and chopped parsley. Serve immediately.
Notes
For a richer taste, consider adding a splash of chicken broth while cooking. This soup reheats well, perfect for meal prep.
