Parmesan Italian Sausage Ditalini Soup 🍖🧀

 

Parmesan Italian Sausage Ditalini Soup 🍖🧀

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage (pork-free if preferred), shaped into mini meatballs or sliced

1 small onion, diced

2 carrots, peeled and chopped

2 garlic cloves, minced

6 cups chicken broth

1 cup ditalini pasta (or any small pasta)

2 cups baby spinach (roughly chopped)

1/2 cup heavy cream (optional for richness)

1/2 teaspoon Italian seasoning

1/4 teaspoon black pepper (plus more to taste)

Salt to taste

1/2 cup grated Parmesan cheese (plus more for topping)

Fresh chopped parsley (for garnish)

Instructions:

Brown the sausage:

Heat olive oil in a large soup pot over medium heat. Add sausage and cook until browned and cooked through (about 5–7 minutes). Remove and set aside.

Sauté the veggies:

In the same pot, add diced onions and carrots. Sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Simmer the soup:

Pour in chicken broth and bring to a gentle boil. Add Italian seasoning, pepper, and salt if needed. Stir in ditalini pasta and reduce to a simmer. Cook uncovered for about 10–12 minutes or until pasta is tender.

Add back sausage & greens:

Return the cooked sausage to the pot and stir in spinach. Let simmer for another 2–3 minutes until spinach wilts.

Finish with cream & Parmesan:

Stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy. Taste and adjust seasoning.

Serve:

Ladle into bowls and garnish with more Parmesan, fresh parsley, and cracked black pepper. Serve with crusty bread or garlic toast!

Happy cooking! 👩‍🍳