Parmesan Italian Sausage Ditalini (Print-Friendly Version)
Italian sausage and ditalini combined with spinach, carrot, and creamy Parmesan deliver a warming, flavorful meal.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pound Italian sausage, shaped into mini meatballs or sliced (pork-free if preferred)
03 -
1 small onion, diced
04 -
2 carrots, peeled and chopped
05 -
2 garlic cloves, minced
06 -
6 cups chicken broth
07 -
1 cup ditalini pasta (or any small pasta)
08 -
2 cups baby spinach, roughly chopped
09 -
1/2 cup heavy cream (optional for richness)
10 -
1/2 teaspoon Italian seasoning
11 -
1/4 teaspoon black pepper (plus more to taste)
12 -
Salt to taste
13 -
1/2 cup grated Parmesan cheese (plus more for topping)
14 -
Fresh chopped parsley (for garnish)
# Steps:
01 -
Heat olive oil in a large soup pot over medium heat. Add sausage and cook until browned and cooked through (about 5–7 minutes). Remove and set aside.
02 -
In the same pot, add diced onions and carrots. Sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
03 -
Pour in chicken broth and bring to a gentle boil. Add Italian seasoning, pepper, and salt if needed. Stir in ditalini pasta and reduce to a simmer. Cook uncovered for about 10–12 minutes or until pasta is tender.
04 -
Return the cooked sausage to the pot and stir in spinach. Let simmer for another 2–3 minutes until spinach wilts.
05 -
Stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy. Taste and adjust seasoning.
06 -
Ladle into bowls and garnish with more Parmesan, fresh parsley, and cracked black pepper. Serve with crusty bread or garlic toast.