Description
A rich and creamy Italian-inspired soup featuring crumbled Italian sausage, tender ditalini pasta, and a velvety Parmesan-infused broth. This hearty comfort dish is perfect for a cozy night in or a satisfying family meal.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups ditalini pasta
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped (optional)
- 1 tablespoon olive oil (if needed for sautéing)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Italian Sausage
- In a large pot or Dutch oven over medium heat, brown the Italian sausage, breaking it into crumbles. Drain excess grease if necessary.
- Add diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Simmer the Broth
- Pour in the chicken broth and diced tomatoes. Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
- Bring to a gentle boil, then reduce heat to a simmer.
- Cook the Pasta
- Stir in ditalini pasta and cook directly in the soup for 8-10 minutes until al dente, stirring occasionally.
- Add the Cream and Cheese
- Lower heat and slowly pour in heavy cream, stirring to combine.
- Gradually add Parmesan cheese, stirring continuously to melt and blend it into the broth.
- Finish with Spinach (Optional)
- If using, stir in chopped spinach and cook for another 2-3 minutes until wilted.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan if desired.
- Serve hot with crusty bread or a side salad.
Notes
- Substitutions: Swap Italian sausage for ground turkey, chicken, or plant-based sausage. Use different small pasta shapes if ditalini is unavailable.
- Lighter Version: Substitute half-and-half for heavy cream and reduce Parmesan for a less rich version.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze without cream and cheese for up to 2 months.
- Reheating: Warm on the stovetop over low heat, adding broth or cream as needed. Microwave in 30-second intervals, stirring between each.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Comfort food, High-protein, Can be made gluten-free (with GF pasta)