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- 1 pound Italian sausage (sweet or spicy, casings removed) - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, 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 - Salt and pepper to taste - Olive oil for sautéing - Fresh basil for garnish

Creamy Parmesan Italian Sausage Ditalini Soup

Warm up with a bowl of Creamy Parmesan Italian Sausage Ditalini Soup Delight! This hearty, flavor-packed recipe features savory Italian sausage, creamy Parmesan, and fresh veggies, making it perfect for any day of the week. Discover the step-by-step guide that will have you cooking a comforting meal in no time. Click through for all the details and make your kitchen shine with this delicious soup!
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Ingredients
  

1 pound Italian sausage (sweet or spicy, casings removed)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, 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

Salt and pepper to taste

Olive oil for sautéing

Fresh basil for garnish

Instructions
 

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.

    Once the sausage is browned, add the diced onion, carrots, and celery. Sauté for another 5 minutes, or until the vegetables are softened.

      Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        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.

          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.

            Stir in the chopped spinach and cook for 2-3 minutes until wilted.

              Reduce the heat to low, then mix in the heavy cream and Parmesan cheese, stirring until the cheese is melted and creamy.

                Season the soup with salt and pepper to taste.

                  Serve hot in bowls, garnished with fresh basil and additional grated Parmesan if desired.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6