Description
A rich and comforting soup packed with savory Italian sausage, tender ditalini pasta, and a creamy Parmesan-infused broth. Perfect for chilly nights!
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1½ cups ditalini pasta
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- Salt & pepper to taste
Instructions
- In a large pot, cook Italian sausage over medium heat until browned. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in chicken broth, diced tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil.
- Add ditalini pasta and cook until tender (about 10 minutes).
- Reduce heat to low, stir in heavy cream, Parmesan, and spinach (if using). Simmer for 2 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap spinach for kale or omit for a simpler soup.
- Adjust spice level by using hot Italian sausage or more red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 430 kcal
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35 g
- Fiber: 3g
- Protein: 22g