This hearty soup combines Italian sausage, ditalini pasta, and a rich, creamy broth flavored with Parmesan, making it the perfect comfort food.
Ingredients for the Italian Sausage Soup with Ditalini
1 lb Hot or Sweet Italian sausage, loose or casings removed
1 tbsp olive oil.
1 small onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
5 ounces of baby spinach or baby kale
2 quarts chicken stock
1/2 cup heavy cream
1 cup cooked ditalini pasta (al dente)
1/2 cup shredded Parmesan cheese + additional for serving, if desired
1 tablespoon The Spice Apothecary’s Italian Seasoning
Salt and pepper to taste
Instructions
Heat a large saucepan over medium heat with 1 tbsp olive oil.
Add Italian sausage, breaking it up while cooking until browned. Remove and set aside. Drain excess grease.
In the same pan, sauté chopped onion until translucent about 7 to 8 minutes. Add minced garlic and sauté another 1-2 minutes.
Add the diced tomatoes, chicken stock, and Italian Seasoning. Stir to combine.
Bring the mixture to a simmer and add the cooked sausage to the pot.
Cook the ditalini until al dente using package instructions. (we cook a drop less than al dente because the pasta will cook more in the soup.)
Lower the heat and add the heavy cream, stirring to blend.
Stir in the shredded Parmesan cheese until melted, the baby spinach or kale and season with salt and pepper to taste.
Add the desired amount of ditalini pasta to each individual bowl, and top with the soup.
Serve with additional shredded Parmesan if desired.
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