Description
This creamy and comforting soup combines the rich flavor of Italian sausage, the heartiness of ditalini pasta, and the creamy goodness of Parmesan cheese in a velvety broth.
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
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 6-8 minutes).
- Add the diced onion and garlic to the pot, sautéing until the onion is soft and translucent (about 3-4 minutes).
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the half-and-half, Parmesan cheese, basil, oregano, salt, and black pepper. Stir to combine and bring the soup back to a simmer.
- Add the ditalini pasta to the soup, stirring occasionally. Let it cook for about 8-10 minutes, or until the pasta is tender.
- Stir in the chopped spinach (if using) and cook for an additional 1-2 minutes, until wilted.
- Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a spicy twist, add red pepper flakes with the sausage.
Use low-fat milk instead of half-and-half for a lighter version.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Spinach doesn’t freeze well, so leave it out if freezing the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg
