Description
A comforting creamy soup with Italian sausage, vegetables, and ditalini pasta, perfect for chilly evenings.
Ingredients
- 1 lb Italian Sausage
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 1 tbsp Italian Seasoning
- 1/4 tsp Red Pepper Flakes
- 6-8 cups Chicken Broth
- 1 cup Ditalini Pasta
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 2 cups Fresh Spinach
- Extra Parmesan and parsley for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat and add the Italian sausage. Cook while breaking it into crumbles for 5 to 7 minutes until browned.
- Drain excess grease as necessary, then add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
- Stir in minced garlic, Italian seasoning, and red pepper flakes; cook for an additional minute.
- Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes.
- Add ditalini pasta and cook according to package instructions (8 to 10 minutes) until tender.
- Reduce heat to low and stir in heavy cream and grated Parmesan cheese until melted.
- Add chopped spinach and stir until wilted, about 2 minutes. Taste and adjust seasoning if necessary.
- Ladle into bowls and garnish with extra Parmesan and parsley. Serve with crusty bread or garlic toast.
Notes
For a thicker soup, blend a portion using an immersion blender. Adjust the amount of red pepper flakes to your heat preference.
