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Creamy Parmesan Italian Sausage Ditalini Soup - Image 2

Creamy Parmesan Italian Sausage Ditalini Soup

A comforting and easy-to-make soup featuring Italian sausage, ditalini pasta, and a creamy parmesan broth. Perfect for a quick and hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or hot, casings removed
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can diced tomatoes 14.5 oz
  • 1 tsp Italian seasoning
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup ditalini pasta
  • 2 cups spinach fresh, roughly chopped
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
  2. Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the heavy cream and grated parmesan cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  5. Add the ditalini pasta to the pot and cook according to package instructions, usually about 10 minutes, until al dente.
  6. Just before serving, stir in the chopped spinach and let it wilt in the hot soup. Serve immediately, garnished with additional parmesan if desired.

Notes

Chef's Tips:
• For a thicker soup, reduce the amount of chicken broth or increase the amount of pasta.
• Avoid boiling the soup after adding the cream to prevent it from curdling.
• Serve with crusty bread for a complete meal.
Food Safety:
• Ensure the sausage is cooked to an internal temperature of 160°F (71°C) to prevent foodborne illness.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.