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Creamy Parmesan Italian Sausage Soup
John

Creamy Parmesan Italian Sausage Soup

Hearty one-pot creamy Parmesan Italian sausage soup with ditalini pasta, spinach, and rich cheese flavor – perfect winter comfort food.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 693
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sweet Italian sausage casings removed
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1.5 cups ditalini pasta uncooked
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • 4 cups fresh spinach roughly chopped
  • 1 cup freshly grated Parmesan cheese plus extra for serving
  • Fresh parsley chopped for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Slotted spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Brown Italian sausage, breaking it up, about 7-8 minutes. Remove with slotted spoon.
  2. In same pot, sauté diced onion until soft, 5 minutes. Add minced garlic, cook 1 minute.
  3. Add chicken broth, scrape bits. Bring to boil, simmer. Stir in heavy cream, oregano, basil, red pepper flakes, salt, pepper.
  4. Add ditalini pasta, simmer until al dente, 8 minutes.
  5. Return sausage, add spinach, wilt 2 minutes.
  6. Off heat, stir in Parmesan until melted. Garnish with parsley.

Notes

  • Brown sausage well for flavor.
  • Add dairy off heat to prevent curdling.
  • Store in fridge 3-4 days or freeze 3 months.
  • Reheat to 165°F, thin with broth if needed.