Ingredients
Scale
- 1 lb Italian sausage (casings removed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat, add olive oil and sauté the diced onion and minced garlic until fragrant, about 3-4 minutes.
- Add the Italian sausage, breaking it apart and cook until browned, about 5-7 minutes.
- Pour in chicken broth, bring to a gentle boil, then add ditalini pasta and cook according to package instructions (about 8-10 minutes) until al dente.
- Reduce heat to low, then stir in heavy cream and grated Parmesan cheese and simmer for an additional 5 minutes until thickened. Optionally, add fresh spinach and allow it to wilt before serving.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For freezing, omit heavy cream and Parmesan before freezing.
- Reheat gently on the stovetop before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg