Description
This Creamy Parmesan Italian Sausage Soup is a hearty and comforting dish featuring savory sweet Italian sausage, tender ditalini pasta, fresh spinach, and a rich, creamy broth infused with Parmesan cheese and Italian herbs. Perfect for a cozy dinner, this soup combines robust flavors and satisfying textures in just 40 minutes.
Ingredients
Scale
Meat
- 1 lb sweet Italian sausage
Vegetables and Herbs
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups fresh spinach, roughly chopped
- Fresh parsley, chopped for garnish
Pantry
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Dairy
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
Grains
- 1 1/2 cups ditalini pasta
Instructions
- Cook the Sausage: In a large pot over medium heat, brown the sweet Italian sausage, breaking it up with a spoon as it cooks. When fully cooked and no longer pink inside, use a slotted spoon to remove the sausage and set it aside.
- Sauté Vegetables: In the same pot, add olive oil and sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, then stir in the heavy cream, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper to taste.
- Cook Pasta: Add the ditalini pasta to the pot and simmer until it is al dente, approximately 8 minutes.
- Combine Sausage and Spinach: Return the cooked sausage back to the pot. Stir in the roughly chopped spinach and cook for about 2 minutes, or until the spinach has wilted.
- Finish with Parmesan: Remove the pot from heat. Stir in the grated Parmesan cheese until it melts and fully incorporates into the soup, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese and chopped fresh parsley if desired. Serve hot for a comforting meal.
Notes
- You can substitute sweet Italian sausage with spicy Italian sausage for added heat.
- For a lighter version, use half-and-half instead of heavy cream, but the soup will be less rich.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Adjust red pepper flakes to control the soup’s spiciness or omit entirely for no heat.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
