Every recipe tells a story, a reminder of days past or the promise of gatherings to come. This Creamy Parmesan Italian Sausage Soup strewn with tender ditalini pasta is no exception. It conjures up images of hearty family meals, laughter around a rustic kitchen table, and the wafting aroma of herbs and cheese that could pull anyone in from a day's work on the fields. This dish is a hearty embrace, reminiscent of Italian influences woven through Midwestern cuisine, perfect for anyone seeking comfort in a bowl. Historically such robust soups bridged cultures and soothed souls during harsh winters. So whether you're battling a chilly night or simply craving that feeling of home, this soup stands ready to warm your heart.
To accompany this hearty soup, a crisp green salad with a vinaigrette dressing balances the richness wonderfully. You might also enjoy slices of crusty bread for dipping and sopping up every last bit of this creamy delight. If it's harvest time, fresh cornbread straight from the oven makes a fitting partner, too.
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Creamy Parmesan Italian Sausage Soup
Servings: 6-8 servings
Ingredients:
- 1 lb sweet Italian sausage
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped for garnish
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped for garnish
Directions:
1. In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.
2. In the same pot, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, bring to a boil and then reduce to a simmer. Stir in heavy cream, oregano, basil, red pepper flakes, and season with salt and pepper.
4. Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.
5. Return the cooked sausage to the pot and add the chopped spinach, cooking until the spinach wilts, roughly 2 minutes.
6. Off the heat, stir in the grated Parmesan cheese until melted and well incorporated.
7. Serve the soup hot, garnished with additional Parmesan and fresh parsley if desired.
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Variations & Tips:
- For a lighter version, use half-and-half or whole milk instead of heavy cream, though the soup won't be as rich.
- To make this soup even more indulgent, try adding in a dollop of mascarpone cheese with the Parmesan.
- If you're keen on a bit more veggie variety, chopped carrots or red bell peppers sautéed with the onions add a lovely sweetness and color.
- Remember, the longer the soup sits, the more the flavors develop and meld. However, the pasta will also continue to absorb the broth, so add a bit more liquid when reheating if needed.bb
- To make this soup even more indulgent, try adding in a dollop of mascarpone cheese with the Parmesan.
- If you're keen on a bit more veggie variety, chopped carrots or red bell peppers sautéed with the onions add a lovely sweetness and color.
- Remember, the longer the soup sits, the more the flavors develop and meld. However, the pasta will also continue to absorb the broth, so add a bit more liquid when reheating if needed.bb