Creamy Parmesan Italian Sausage Ditalini Soup
This rich and hearty creamy parmesan Italian sausage ditalini soup combines tender ditalini pasta, savory Italian sausage, and vegetables in a velvety parmesan-infused broth. It's the perfect comfort food for chilly evenings and impressive enough for guests.
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 tablespoon olive oil
- 1 large onion finely diced (about 1 cup)
- 3 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about ½ cup)
- 4 garlic cloves minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 6 cups chicken broth preferably low-sodium
- 1 cup ditalini pasta uncooked
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- 2 cups fresh spinach roughly chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot.
- Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute. Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Return the cooked sausage to the pot and bring the mixture to a boil. Reduce heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
- Add the ditalini pasta to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente.
- Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmigiano-Reggiano, stirring continuously to ensure it melts smoothly. Add the chopped spinach and stir until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Remove from heat and let rest for 10 minutes to allow flavors to fully develop. Ladle into bowls, garnish with additional grated cheese and fresh parsley, and serve hot with crusty bread.
Notes
- For a gluten-free version, substitute with your favorite gluten-free small pasta.
- The soup thickens as it stands. If preparing ahead, you may need to add extra broth when reheating.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- The pasta will continue to absorb liquid as it sits. For meal prep, consider cooking pasta separately and adding it to individual portions when serving.