Creamy Parmesan Italian Sausage Ditalini Soup
This comforting soup combines tender Italian sausage, small ditalini pasta, and a rich Parmesan cream base that warms your soul and fills your belly. Perfect for busy weeknights or cozy weekends.
Equipment
- 1 Large soup pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Sharp knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Cheese grater
- 1 Ladle
Ingredients
- 1 lb Italian sausage ground or links with casings removed
- 1 cup ditalini pasta uncooked
- 6 cups chicken broth low-sodium
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 medium onion diced
- 4 cloves garlic minced
- 3 cups fresh spinach packed
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in your large soup pot over medium-high heat until shimmering.
- Add Italian sausage to the pot and break it apart with your wooden spoon as it cooks.
- Cook the sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
- Add diced onion to the pot with the sausage and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant but not burned.
- Add tomato paste and stir for one minute to cook off the raw flavor.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
- Add Italian seasoning and bring the mixture to a boil over high heat.
- Stir in ditalini pasta and reduce heat to maintain a gentle boil.
- Cook for 8-10 minutes, stirring occasionally, until the pasta reaches al dente texture.
- Reduce heat to low and pour in heavy cream, stirring to combine thoroughly.
- Add freshly grated Parmesan cheese and stir until melted and smooth.
- Fold in fresh spinach and let it wilt for 1-2 minutes in the hot soup.
- Taste and add salt and black pepper as needed to balance the flavors.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld.
Notes
Store leftover soup in airtight containers in the refrigerator for up to 4 days. Add extra broth when reheating as the pasta absorbs liquid. Freeze for up to 3 months in freezer-safe containers.