Description
A rich and comforting soup with Italian sausage, ditalini pasta, spinach, and a creamy Parmesan-infused broth, perfect for cozy meals.
Ingredients
- 1 lb Italian sausage (hot or mild based on preference)
- 1 Tbsp olive oil
- 1 small onion, diced
- 2–6 cloves garlic, minced
- 4 cups chicken broth
- 14.5 oz canned diced tomatoes, drained
- 8–16 oz ditalini (small pasta)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 cups fresh spinach, chopped
- Optional: red chili flakes, salt & pepper to taste
Instructions
- Heat oil in a large pot over medium heat, then add the sausage and onion. Break the sausage apart and cook until browned and onions are soft.
- Stir in garlic; sauté until fragrant.
- Pour in broth and diced tomatoes, bring to a boil. Add pasta and cook until al dente, stirring to prevent sticking.
- Lower heat to medium-low. Stir in cream and Parmesan, simmer until the soup thickens.
- Add spinach and cook until wilted. Season with chili flakes, salt, and pepper.
- Serve hot, garnished with extra Parmesan.
Notes
- This recipe serves about 6 people.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta will absorb broth, so add extra broth or water when reheating.
- For a lighter version, swap heavy cream for half-and-half or milk, or use cornstarch slurry for thickness.
- For a spicier kick, add more red pepper flakes.
- This recipe can be made in a slow cooker; brown the sausage first and cook on low for 4-6 hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
