Creamy Parmesan Italian Sausage Ditalini Soup

Here’s a rich, cozy Creamy Parmesan Italian Sausage Ditalini Soup—hearty, comforting, and packed with flavor:

🍲 Creamy Parmesan Italian Sausage Ditalini Soup

🧾 Ingredients

• 300–400g Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil (if needed)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cups chicken broth
• 1 cup ditalini pasta
• 1 cup heavy cream
• ¾–1 cup freshly grated Parmesan cheese
• 2 cups fresh spinach (or kale)
• 1 tsp Italian seasoning
• ½ tsp red chili flakes (optional)
• Salt and black pepper to taste

👩‍🍳 Instructions

1. Brown the sausage:
   In a large pot, cook sausage over medium heat until browned and crumbled. Remove excess grease if needed.
2. Build the base:
   Add onion, carrots, and celery. Cook until softened (about 5 minutes).
   Stir in garlic and cook for another minute.
3. Simmer:
   Pour in chicken broth and add Italian seasoning and chili flakes. Bring to a gentle boil.
4. Cook pasta:
   Add ditalini and cook until al dente (about 8–10 minutes).
5. Make it creamy:
   Lower heat, stir in heavy cream and Parmesan cheese. Mix until melted and smooth.
6. Finish:
   Add spinach and cook until wilted (2–3 minutes). Taste and adjust salt and pepper.

💡 Tips & Variations

• For extra thickness, mash a small portion of the soup or add a cornstarch slurry.
• Swap spinach for kale if you want a heartier green.
• Add a squeeze of lemon at the end to brighten the flavor.
• If reheating later, add a splash of broth or milk since the pasta will absorb liquid.

🍞 Serving Ideas

Serve hot with crusty bread, garlic toast, or even a side salad for a complete meal.

If you want, I can turn this into a slow cooker version, a lighter (low-calorie) version, or a restaurant-style ultra-creamy version 👍