Ingredients:

  • 1 lb Ground Italian Sausage
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 6 cups Chicken Bone Broth
  • 14.5 oz can Fire-Roasted Diced Tomatoes
  • 1.5 cups Ditalini Pasta
  • 2 cups Fresh Baby Spinach
  • 1 cup Heavy Whipping Cream, room temperature
  • 1 cup Freshly Grated Parmigiano-Reggiano
  • Salt to taste
  • Freshly Cracked Black Pepper to taste

Instructions:

  1. Heat olive oil in a 6-quart Dutch Oven over medium-high heat. Add Italian sausage, breaking it into small crumbles. Sauté until deeply browned and a layer of fond forms. Remove sausage with a slotted spoon, leaving rendered fat in the pot.
  2. Lower heat to medium. Add onions to the rendered fat and sauté for 5 minutes until translucent. Stir in garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  3. Pour in the chicken bone broth and fire-roasted tomatoes. Scrape the bottom of the pot with a wooden spoon to deglaze the fond. Bring to a boil.
  4. Add ditalini pasta to the boiling broth. Cook for 8-10 minutes for al dente or 1 minute less than the package instructions for al dente to account for carryover cooking.
  5. Stir in the fresh baby spinach and the cooked sausage. Once the spinach has wilted, remove the pot from the heat source.
  6. Slowly stir in the room-temperature heavy cream and freshly grated Parmigiano-Reggiano. Stir continuously until the cheese is fully melted and the broth is emulsified. Season with salt and black pepper to taste.