Description
This Creamy Parmesan Italian Sausage Soup is a comforting and flavorful one-pot meal perfect for cozy dinners. Made with savory sweet Italian sausage, ditalini pasta, fresh spinach, and a rich Parmesan cream broth, this soup blends classic Italian flavors into a hearty, creamy delight that comes together in just 40 minutes.
Ingredients
Scale
Sausage and Vegetables
- 1 lb sweet Italian sausage
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups fresh spinach, roughly chopped
Broth and Seasonings
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Dairy and Pasta
- 1 cup heavy cream
- 1 1/2 cups ditalini pasta
- 1 cup grated Parmesan cheese, plus more for garnish
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Cook the Sausage: In a large pot over medium heat, brown the sweet Italian sausage, breaking it up with a spoon as it cooks. Continue cooking until fully browned and no longer pink inside. Use a slotted spoon to remove the cooked sausage and set aside, leaving any rendered fat in the pot.
- Sauté Aromatics: In the same pot, add the olive oil if needed, then sauté the diced onion until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant but not browned.
- Add Broth and Seasonings: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce to a simmer. Stir in heavy cream, dried oregano, dried basil, red pepper flakes if using, and season with salt and freshly ground black pepper to taste.
- Cook the Pasta: Add the ditalini pasta to the simmering soup. Cook for about 8 minutes or until pasta is al dente, stirring occasionally to prevent sticking.
- Add Sausage and Spinach: Return the cooked sausage to the pot. Add the chopped fresh spinach and cook for approximately 2 minutes, until the spinach wilts and softens.
- Incorporate Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese. Mix well until the cheese is melted and the soup becomes creamy.
- Serve: Ladle the soup into bowls. Garnish with additional Parmesan cheese and chopped fresh parsley if desired. Serve hot for a satisfying meal.
Notes
- For a spicier version, increase red pepper flakes to taste.
- Use low-sodium chicken broth to control salt levels.
- Substitute heavy cream with half-and-half for a lighter texture.
- To make it gluten-free, swap ditalini pasta with gluten-free pasta or omit pasta entirely.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
