Creamy Parmesan Italian Sausage Ditalini Soup
A comforting one-pan soup featuring Italian sausage, Ditalini pasta, and a rich creamy broth that's perfect for any family dinner.
Ingredients
Main Ingredients
- 1 lb Italian sausage Remove casing if using links.
- 1 cup Ditalini pasta Or substitute with any small pasta.
- 1 cup Heavy cream Adjust quantity based on desired creaminess.
- 1 cup Parmesan cheese, grated Use fresh for better flavor.
- 4 cups Chicken broth Low-sodium recommended.
- 1 Onion, chopped
- 3 cloves Garlic, minced Ensure to sauté properly for flavor.
- 2 cups Spinach, fresh Can substitute with other leafy greens.
- to taste Salt Use according to preference.
- to taste Pepper Freshly ground preferably.
Instructions
Cooking
- In a large pot, cook the Italian sausage over medium heat until browned. Remove any excess grease.
- Add chopped onion and minced garlic, cooking until softened.
- Stir in chicken broth and bring to a boil.
- Add Ditalini pasta and cook according to package instructions.
- Reduce heat, then stir in heavy cream and Parmesan cheese until melted.
- Add spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
If you find yourself with leftovers, keep the soup in an airtight container in the fridge for up to three days. Freeze for up to three months. When reheating, add a splash of chicken broth or a bit of cream to restore creamy consistency.