Description
Creamy Parmesan Italian Sausage Soup is a hearty and comforting dish featuring flavorful sweet Italian sausage, tender ditalini pasta, fresh spinach, and a creamy Parmesan-infused broth. This easy-to-make soup blends Italian herbs and spices for a rich and satisfying meal perfect for any time of year.
Ingredients
Scale
Sausage and Aromatics
- 1 lb sweet Italian sausage
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
Soup Base and Seasonings
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Additional Ingredients
- 1 1/2 cups ditalini pasta
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped for garnish
Instructions
- Brown the Sausage: In a large pot over medium heat, brown the sweet Italian sausage, breaking it up as it cooks. Once fully cooked and no longer pink, remove the sausage with a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same pot, add olive oil if needed and sauté the diced onion until translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and bring it to a boil. Reduce heat to a simmer, then stir in heavy cream, dried oregano, dried basil, optional red pepper flakes, and season with salt and pepper to taste.
- Cook Pasta: Add the ditalini pasta to the simmering soup and cook until al dente, about 8 minutes.
- Add Sausage and Spinach: Return the cooked sausage back into the pot and stir in the chopped spinach. Cook just until the spinach wilts, about 2 minutes.
- Incorporate Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until it melts completely and the soup becomes creamy and smooth.
- Serve and Garnish: Ladle the soup into serving bowls and garnish each with extra grated Parmesan cheese and freshly chopped parsley if desired. Serve hot for best flavor.
Notes
- For a spicier version, increase the red pepper flakes or use hot Italian sausage.
- Substitute ditalini pasta with any small pasta shape you prefer.
- Use low-fat cream or half-and-half for a lighter version, though it may be less creamy.
- Make sure to stir in the Parmesan off the heat to prevent curdling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
