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Creamy Parmesan Italian Sausage Ditalini Soup
Print Recipe

Creamy Parmesan Italian Sausage Ditalini Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage chicken or turkey sausage if preferred, casing removed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes optional
  • 4 cups chicken or vegetable broth
  • 1 cup ditalini pasta
  • 1 can 14.5 ounces diced tomatoes
  • 1 cup heavy cream or half-and-half
  • 1 cup grated Parmesan cheese
  • 3 cups fresh spinach or kale chopped
  • Salt and pepper to taste
  • Fresh basil or parsley chopped (for garnish)

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned, about 5-6 minutes. Drain any excess fat if needed.
  • Add the diced onion, garlic, carrots, and celery to the pot, and sauté for 4-5 minutes until the vegetables are softened.
  • Stir in the Italian seasoning and red pepper flakes (if using), cooking for 1 minute until fragrant.
  • Pour in the chicken or vegetable broth, diced tomatoes, and ditalini pasta. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is al dente.
  • Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
  • Add the chopped spinach or kale, stirring until wilted, about 2-3 minutes.
  • Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
  • Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes