Description

This Cozy Creamy Parmesan Sausage Ditalini Soup is a hearty and comforting dish perfect for chilly days. Featuring Italian sausage, tender ditalini pasta, and a rich, creamy broth enhanced with Parmesan cheese and fresh spinach, this soup is both satisfying and flavorful. Easy to prepare on the stovetop, it combines simple ingredients for an indulgent yet balanced meal that serves the whole family.

Ingredients

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Soup Ingredients

1 tbsp olive oil
1 lb Italian sausage (mild or spicy)
1 small onion, diced
2 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 ½ cups ditalini pasta
1 cup baby spinach leaves
1/2 tsp Italian seasoning
Salt and pepper to taste

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Instructions

Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, crumble it finely, and cook until browned and cooked through. Remove excess grease if necessary to keep the soup from being too oily.
Sauté Aromatics: Add the diced onion and minced garlic to the pot with the cooked sausage. Cook them together, stirring occasionally, until the onion becomes soft and translucent and the garlic is fragrant, about 2 to 3 minutes.
Simmer the Broth: Pour in the chicken broth, then add the heavy cream and sprinkle in the Italian seasoning. Stir to combine all ingredients well, then bring the mixture to a gentle simmer over medium-low heat.
Add Pasta: Stir the ditalini pasta into the simmering soup. Continue cooking for about 10 minutes, or until the pasta is tender but still firm to the bite, stirring occasionally to prevent sticking.
Finish with Spinach and Parmesan: Add the fresh baby spinach leaves to the pot, stirring them in until they wilt. Then add the grated Parmesan cheese, stirring continuously until the cheese is melted and fully incorporated into the creamy broth, around 2 to 3 minutes.
Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup warm, optionally topped with extra grated Parmesan cheese for added flavor.

Notes

For a spicier kick, use spicy Italian sausage instead of mild.
To make the soup lighter, substitute half-and-half for heavy cream, though it will be less rich.
This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
If you prefer gluten-free pasta, ditalini made from gluten-free flour works well.
Adding fresh herbs like basil or parsley at the end can brighten the flavor.