Creamy Parmesan Sausage Ditalini Soup
Creamy parmesan sausage ditalini soup is hearty and full of flavors that stick to your bones. From the sausage to the parmesan, this soup is sure to warm you up on a cold day.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage I used hot Italian
- 1 small onion diced (I used yellow)
- 6 to 8 cloves garlic minced
- 4 cups chicken broth
- 14.5 ounces diced tomatoes drained
- 16 ounces ditalini or other small pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese plus more for serving
- 2 cups fresh spinach roughly chopped
- 1/4 teaspoon red chili flakes optional
- salt and pepper to taste
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. When it’s hot, add the sausage and onions, breaking the sausage apart as it sautes.
- When the sausage is cooked through and the onions are soft, add the garlic, sauteing for another couple of minutes or until it is lightly browned and fragrant.
- Pour in the chicken broth and drained tomatoes, and stir to combine. Raise the heat to bring the mixture to a low boil, and add the pasta, stirring regularly to keep it from sticking to the bottom. Boil the pasta for the amount of time recommended on the box or until it’s cooked to your liking.
- Turn the heat down to medium-low, and stir in the cream. Then stir in the parmesan. Once the soup thickens and returns to a simmer, stir in the spinach, letting it cook for a couple minutes until it’s wilted. Finally, add red chili flakes (if desired) and salt and pepper, to taste.
- Serve the soup with more parmesan cheese sprinkled on top.
- For the leftovers, you may need to add more broth (or a little water) to get it back to the same consistency. It will likely thicken more in the refrigerator.