Description
A comforting and creamy Italian-inspired soup featuring browned Italian sausage, tender ditalini pasta, and fresh spinach in a Parmesan and herb-infused broth. Perfect for a hearty weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta
- 1/2 cup spinach, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked, approximately 6-8 minutes.
- Sauté Vegetables: Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Add Broth: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add Dairy and Seasonings: Stir in half-and-half, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Return the soup to a simmer, ensuring everything is well combined.
- Cook the Pasta: Add ditalini pasta to the pot, stirring occasionally to prevent sticking. Let it cook for 8-10 minutes or until the pasta is tender.
- Add Spinach: Stir in chopped spinach if using, and cook for an additional 1-2 minutes until wilted.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed for your preference.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately.
Notes
- For a lighter version, substitute half-and-half with milk or a low-fat cream alternative.
- Spinach is optional but adds a fresh, nutritious touch to the soup.
- Ditalini pasta can be substituted with other small pasta shapes like elbow macaroni or small shells.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
- Leftovers can be refrigerated for up to 3 days; reheat gently to prevent curdling of the cream.
