Creamy Parmesan Italian Sausage Soup
A delightful creamy soup made with Italian sausage, fresh spinach, and ditalini pasta, perfect for warming up on cold days.
Ingredients
For the Soup
- 1 lb sweet Italian sausage
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1.5 cups ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes optional
- to taste Salt
- to taste Pepper
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese plus more for garnish
- Fresh parsley, chopped for garnish
Instructions
Cooking
- In a large pot over medium heat, add the Italian sausage. Use a spatula to break it up as it cooks. Stir until it’s browned and fully cooked. Then, remove the sausage with a slotted spoon and place it on a plate lined with paper towels to drain excess grease.
- In the same pot, add the olive oil and diced onion. Cook for about 5 minutes or until the onion looks translucent. Add the minced garlic and cook for an additional minute until it smells fragrant.
- Pour in the chicken broth and bring it to a gentle boil. Reduce the heat to a simmer. Now, add the heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the ditalini pasta to the pot and let it simmer for about 8 minutes, or until the pasta is al dente. Stir occasionally to stop it from sticking to the bottom.
- Put the browned sausage back into the pot. Add the chopped spinach and cook for 2 minutes or until the spinach has wilted.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and mixes in well, making the soup nice and creamy.
- Ladle the soup into bowls and garnish with extra Parmesan and chopped parsley for added flavor and color. Enjoy it hot!
Notes
Serve with crusty bread for dipping. Pairs nicely with a simple green salad. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.