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Creamy Parmesan Italian Sausage Ditalini Soup

Creamy Parmesan Italian Sausage Ditalini Soup: Cozy Deliciousness

Enjoy a comforting bowl of Creamy Parmesan Italian Sausage Ditalini Soup, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Substitute with ground turkey or chicken sausage for a leaner option.
  • 1 large Onion Adds sweetness and flavor base; no substitutions needed.
  • 3 cloves Garlic Fresh cloves provide the best taste.
  • 6 cups Chicken Broth Vegetable or beef broth can be used for different flavors.
  • 1 14.5-ounce can Diced Tomatoes Fresh chopped tomatoes can replace canned.
  • 1 cup Heavy Cream Use half-and-half or whole milk for a lighter version.
  • 1 cup Grated Parmesan Cheese Grated Pecorino Romano can be used as a substitute.
  • 2 cups Fresh Spinach Kale or Swiss chard are good alternatives.
  • 1 cup Ditalini Pasta Small pasta shapes like elbow macaroni or penne can be used.
  • 1 tablespoon Italian Seasoning Dried herbs like oregano or basil can replace.
  • To taste Salt Adjust based on broth saltiness.
  • To taste Pepper Adjust based on broth saltiness.
  • 2 tablespoons Olive Oil Any vegetable oil can be used for cooking.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until the sausage is browned and fully cooked.
  2. Once the sausage is nicely browned, add 1 chopped onion and 3 minced garlic cloves to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  3. Pour in 6 cups of chicken broth and add one 14.5-ounce can of diced tomatoes along with 1 tablespoon of Italian seasoning. Stir together and bring to a gentle simmer.
  4. Add 1 cup of ditalini pasta to the soup and cook according to package directions, about 8-10 minutes, until the pasta is tender but still al dente.
  5. Lower the heat to a gentle simmer. Stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 2 cups of fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts.
  6. Ladle the soup into warm bowls, garnish with extra Parmesan cheese and a drizzle of olive oil if desired, and serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze without pasta for up to 3 months.

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