Creamy Parmesan Italian Sausage Ditalini Soup Delight

Ingredients

• 1 pound Italian sausage (sweet or spicy, casings removed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth
• 1 can (15 oz) diced tomatoes (with juices)
• 1 cup ditalini pasta
• 1 cup fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• to taste salt and pepper
• for sautéing olive oil
• for garnish fresh basil

Instructions

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
2. Once the sausage is browned, add the diced onion, carrots, and celery. Sauté for another 5 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Pour in the chicken broth and add the can of diced tomatoes with their juices. Stir in the Italian seasoning. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and add the ditalini pasta. Cook according to package instructions (usually around 8-10 minutes) until al dente.
6. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
7. Reduce the heat to low, then mix in the heavy cream and Parmesan cheese, stirring until the cheese is melted and creamy.
8. Season the soup with salt and pepper to taste.
9. Serve hot in bowls, garnished with fresh basil and additional grated Parmesan if desired.