Creamy Parmesan Italian Sausage Ditalini Soup

 Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 lb Italian sausage (turkey or chicken sausage as a pork alternative)

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions:

Cook the Sausage

In a large pot, heat the olive oil over medium heat.

Add the Italian sausage, breaking it into small crumbles, and cook until browned.

Remove the sausage from the pot and set aside.

Sauté the Vegetables

In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped celery.

Sauté for about 5 minutes, until the vegetables are softened.

Add Broth and Herbs

Pour in the chicken broth and stir in the oregano and basil.

Bring the mixture to a boil.

Cook the Pasta

Add the Ditalini pasta to the boiling broth.

Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy

Lower the heat to medium.

Stir in the cooked sausage, heavy cream, and grated Parmesan cheese.

Simmer for 5 minutes, allowing the soup to thicken slightly.

Add Spinach

Stir in the fresh spinach until it wilts into the soup.

Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley if desired.

Cooking Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes