Creamy Parmesan Italian Sausage Ditalini Soup Recipe

Ingredients

Instructions

1. 1

   In a large pot or Dutch oven, drizzle a tablespoon of olive oil over medium heat. Once the oil is shimmering, add the Italian sausage. Cook the sausage for about 5-7 minutes, using a wooden spoon to break it into smaller pieces as it browns. Ensure it's cooked through and no pink remains.

2. 2

   After the sausage is browned, add in the diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for an additional 5 minutes or until the vegetables become tender and fragrant. Stir occasionally to prevent sticking.

3. 3

   Pour the chicken broth into the pot, followed by the undrained can of diced tomatoes. Stir in the Italian seasoning, ensuring it is well combined. Increase the heat and bring the entire mixture to a rolling boil.

4. 4

   Once boiling, add the ditalini pasta and reduce the heat to a steady simmer. Cook the pasta according to the package instructions, usually around 7-9 minutes, until it reaches al dente. Stir occasionally to prevent clumping.

5. 5

   Next, pour in the heavy cream and fold in the roughly chopped spinach. Cook for an additional 2-3 minutes, or just until the spinach wilts and becomes bright green.

6. 6

   Remove the pot from heat and stir in the grated Parmesan cheese. Mix until the cheese is fully melted and the soup becomes creamy. Taste and season with salt and pepper according to your preference.

7. 7

   Serve the soup hot, garnished with additional grated Parmesan if desired.