Description
A creamy and hearty soup made with Parmesan, sausage, ditalini pasta, and fresh spinach, perfect for a comforting meal.
Ingredients
- 1 lb beef sausage (mild or spicy, depending on preference)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup ditalini pasta (or small pasta of choice)
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, warm the olive oil over medium heat. Add the beef sausage and cook until browned, breaking it into small pieces. Once done, remove from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes, allowing them to soften and release their aroma.
- Pour in the chicken broth and bring to a simmer. Stir in the drained diced tomatoes and the cooked sausage. Add the ditalini pasta and cook according to package instructions, about 8-10 minutes.
- Stir in the heavy cream, grated Parmesan cheese, and chopped spinach. Allow the soup to simmer for an additional 2-3 minutes, or until the spinach wilts and the soup becomes creamy. Adjust seasoning with salt and black pepper to your liking.
- Ladle the soup into bowls, garnishing with extra Parmesan cheese and fresh parsley. Serve with crusty bread for a complete meal.
Notes
- For a spicier version, use spicy sausage.
- If you prefer a thicker soup, reduce the amount of chicken broth slightly.
- Can be stored in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 75 mg
