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creamy parmesan italian sausage ditalini soup Recipe

creamy parmesan italian sausage ditalini soup Recipe
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4.7 from 20 reviews

Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, one-pot meal loaded with savory sausage, tender pasta, and fresh spinach in a rich, cheesy broth. This beginner-friendly recipe is quick to prepare and perfect for cozy nights or family dinners.

Ingredients

Italian Sausage:

1 lb

Olive Oil:

1 tbsp

Onion, diced:

1 small

Garlic, minced:

3 cloves

Chicken Broth:

4 cups

Diced Tomatoes, drained:

1 can (14.5 oz)

Ditalini Pasta:

1 cup

Heavy Cream:

1 cup

Fresh Spinach, chopped:

2 cups

Grated Parmesan Cheese:

½ cup (plus extra for garnish)

Salt and Black Pepper:

To taste

Fresh Parsley, chopped:

For garnish

Instructions

  1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Stir occasionally until fully browned. Remove the sausage from the pot and set aside.
  2. Sauté the aromatics: In the same pot, add the diced onion and minced garlic. Stir frequently and cook until the onion becomes soft and translucent, releasing its natural sweetness and aroma.
  3. Build the broth and cook the pasta: Pour in the chicken broth and bring it to a gentle simmer. Stir in the drained diced tomatoes and return the cooked sausage to the pot. Add the ditalini pasta and let it cook according to the package instructions, stirring occasionally to prevent sticking.
  4. Incorporate the cream and spinach: Lower the heat and stir in the heavy cream and Parmesan cheese. Mix until the cheese melts into the broth, creating a rich, velvety texture. Add the chopped spinach and allow it to wilt for a few minutes, adjusting seasoning with salt and black pepper as needed.
  5. Serve and enjoy: Ladle the soup into bowls and top with extra Parmesan cheese and fresh parsley. Serve immediately with crusty bread or garlic toast for dipping.

Notes

  • For a lighter version, substitute half-and-half or whole milk for heavy cream.
  • To prevent mushy pasta, cook it separately and add it to each serving rather than leaving it in the soup.
  • If the soup thickens too much when stored, add a splash of broth or water when reheating.
  • Swap spinach with kale or Swiss chard for a heartier green option.

Nutrition

Find it online: https://lauracooks.com/creamy-parmesan-italian-sausage-ditalini-soup-recipe/