Ingredients
Scale
- 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