Description
This Ditalini Soup with Creamy Parmesan and Italian Sausage is a rich and hearty Italian-American dish perfect for cozy meals. It features tender pasta cooked in a flavorful broth with savory Italian sausage, fresh vegetables, and a luscious creamy Parmesan finish, making it a comforting and satisfying soup that’s easy to prepare on the stovetop.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups baby spinach, chopped
Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 5 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
Pasta
- 1 cup ditalini pasta
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Remove excess grease if needed, leaving about 1 tablespoon in the pot.
- Sauté the Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened and become fragrant.
- Add Seasonings: Stir in the dried oregano, crushed red pepper flakes (if using), salt, and black pepper to combine well with the vegetables and sausage.
- Simmer the Broth: Pour in the low-sodium chicken broth and bring the mixture to a boil over medium-high heat.
- Cook the Pasta: Add the ditalini pasta to the boiling broth. Cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Finish with Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until the soup is smooth, creamy, and well combined.
- Add Spinach: Incorporate the chopped baby spinach into the soup. Cook for an additional 2 minutes or until the spinach has wilted.
- Adjust and Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- You can replace spinach with kale or Swiss chard for a different leafy green twist.
- To make this soup vegetarian, omit the sausage and use vegetable broth; add white beans for protein.
- Remove sausage casing before cooking to ensure it breaks up easily.
- If you prefer a spicier soup, increase the crushed red pepper flakes or use spicy Italian sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
