Creamy Parmesan Italian Sausage Soup
A delightful dish that combines rich Italian sausage flavors with creamy Parmesan, perfect for a cozy meal any night of the week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb Italian chicken or turkey sausage (casings removed)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1.5 cups ditalini pasta (or gluten-free alternative)
- 2 cups baby spinach (packed) Can substitute with kale or Swiss chard.
- 0.75 cups freshly grated parmesan cheese
- 1 cup milk (or use half-and-half for extra creaminess)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage and break it into pieces as it cooks until browned, about 5-7 minutes.
- Add the chopped onion to the pot and sauté for 3-4 minutes until translucent, then add minced garlic and cook for another minute.
Cooking
- Pour in the low-sodium chicken broth and bring the mixture to a boil. Add the ditalini pasta and cook according to package instructions for about 8-10 minutes.
- Stir in the baby spinach and milk. Let it simmer until the spinach wilts. For creaminess, consider using half-and-half.
- Taste the soup and add salt and pepper as needed. Stir in the grated parmesan cheese until melted.
Notes
Serve garnished with extra grated Parmesan and cracked black pepper. Pair with crusty or garlic bread. For storage, refrigerate in an airtight container; use within 3-4 days. To reheat, add broth or water if too thick.
