Description
This Creamy Parmesan Italian Sausage Ditalini Soup is a comforting, hearty dish perfect for cozy dinners. Featuring savory Italian sausage, tender ditalini pasta, fresh spinach or kale, and a rich, creamy parmesan broth, this soup offers a delightful balance of flavors and textures in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 lb Italian sausage (sweet or spicy)
- 1 cup ditalini pasta
- 1 cup heavy cream
- 4 cups vegetable broth
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 cups spinach or kale (chopped)
- 1 cup Parmesan cheese (freshly grated)
Garnish
- Fresh herbs (basil and parsley) for garnish
- Additional Parmesan cheese for topping (optional)
Other
- Olive oil (for sautéing, about 1-2 tablespoons)
Instructions
- Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Cook Italian Sausage: Crumble the Italian sausage into the pot and cook until browned and fully cooked through, stirring occasionally to break it apart and ensure even cooking, about 6-8 minutes.
- Add Broth and Simmer: Pour in the vegetable broth while scraping any browned bits from the bottom of the pot to incorporate flavor. Bring the mixture to a gentle simmer.
- Cook Pasta: Add the ditalini pasta to the simmering broth and cook until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Incorporate Cream and Cheese: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Mix until the cheese is melted and the soup turns creamy and smooth.
- Add Greens and Herbs: Stir in the chopped spinach or kale and fresh basil and parsley. Cook just until the greens are wilted, about 2-3 minutes.
- Serve: Ladle the hot soup into bowls and garnish with additional Parmesan cheese if desired. Serve immediately for best flavor.
Notes
- You can substitute kale with spinach or any leafy green of your choice.
- For a lower-fat version, use half-and-half instead of heavy cream, or substitute with a lighter cream.
- Use sweet or spicy Italian sausage depending on your preferred level of heat.
- Freshly grated Parmesan yields the best flavor and melts better than pre-grated cheese.
- If you prefer a thicker soup, cook the pasta slightly longer to absorb more broth.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian option.
