A rich and creamy soup loaded with savory Italian sausage, tender ditalini pasta, fresh spinach, and a touch of Parmesan cheese for a comforting and hearty meal.
Why You’ll Love This Recipe
- Rich and Comforting: Perfect for cold evenings or when you crave a hearty meal.
- Quick and Easy: Ready in just 40 minutes with simple, accessible ingredients.
- One-Pot Wonder: Less cleanup with everything cooked in a single pot.
- Customizable: Swap spinach for kale or add extra vegetables for a twist.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup uncooked ditalini pasta
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
Directions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned. Remove with a slotted spoon and set aside.
- In the same pot, sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add diced tomatoes and reduce the heat to medium-low.
- Stir in the uncooked ditalini pasta and cook for 8-10 minutes, or until al dente, stirring occasionally.
- Reduce the heat to low and mix in the heavy cream and Parmesan cheese until fully incorporated. Return the cooked sausage to the pot.
- Add fresh spinach (or kale) and cook for 2-3 minutes, or until wilted. Adjust salt and pepper to taste.
- Serve hot with additional Parmesan cheese and crusty bread on the side.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Version: Substitute sausage with plant-based sausage or mushrooms, and use vegetable broth.
- Spicy Twist: Add a pinch of red pepper flakes or use hot Italian sausage.
- Cheesy Boost: Add shredded mozzarella or Asiago cheese for extra creaminess.
- Extra Veggies: Include diced carrots, celery, or zucchini for added texture and nutrients.
- Low-Carb Option: Replace pasta with cauliflower rice or zucchini noodles.
Storage/Reheating
- Storage:
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 3 months (omit pasta and add it fresh when reheating).
- Reheating:
- On the stovetop: Heat on low, stirring occasionally.
- In the microwave: Heat in 1-minute intervals, stirring between, until warmed through.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like elbow macaroni or orzo work well as substitutes.
Can I make this soup dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
How do I prevent the pasta from soaking up too much liquid?
Cook the pasta separately and add it to the soup just before serving.
Can I substitute spinach with other greens?
Yes, kale, Swiss chard, or arugula are great alternatives.
Is this soup gluten-free?
Use gluten-free pasta and ensure all other ingredients are labeled gluten-free.
Can I make it ahead of time?
Yes, but cook the pasta fresh when reheating to maintain its texture.
What toppings pair well with this soup?
Croutons, fresh basil, or a drizzle of olive oil are excellent additions.
Can I use pre-cooked sausage?
Yes, chop pre-cooked sausage and add it during the final steps of cooking.
How can I make it thicker?
Simmer longer or add a slurry of cornstarch and water to thicken.
What can I serve with this soup?
Pair with a side salad, garlic bread, or a glass of crisp white wine for a complete meal.
Conclusion
Creamy Parmesan Italian Sausage Ditalini Soup is a flavorful and comforting dish perfect for weeknight dinners or entertaining guests. With its rich broth, tender pasta, and hearty sausage, this one-pot meal is sure to become a family favorite. Enjoy it with your favorite toppings and sides for a truly satisfying experience!
Print
Creamy Parmesan Italian Sausage Ditalini Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup uncooked ditalini pasta
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh spinach (or kale)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into small pieces, and cook until browned. Remove with a slotted spoon and set aside.
- In the same pot, sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add diced tomatoes and reduce the heat to medium-low.
- Stir in the uncooked ditalini pasta and cook for 8-10 minutes, or until al dente, stirring occasionally.
- Reduce the heat to low and mix in the heavy cream and Parmesan cheese until fully incorporated. Return the cooked sausage to the pot.
- Add fresh spinach (or kale) and cook for 2-3 minutes, or until wilted. Adjust salt and pepper to taste.
- Serve hot with additional Parmesan cheese and crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: One-Pot
- Cuisine: Italian
Keywords: Creamy Italian sausage soup