Ingredients
- 1 lb Italian sausage (mild or spicy, your choice)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup ditalini pasta (uncooked)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups baby spinach or chopped kale
- Fresh parsley, for garnish
Instructions
- Cook the Sausage:
In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned, breaking it into crumbles. Drain excess grease if needed. - Sauté Aromatics:
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Simmer the Soup:
Pour in the chicken broth, water, and diced tomatoes (with their juices). Stir in the Italian seasoning and crushed red pepper flakes if using. Bring to a gentle boil. - Cook the Pasta:
Add the ditalini pasta directly to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8-10 minutes. - Make it Creamy:
Lower the heat to a simmer. Stir in the heavy cream and Parmesan cheese until melted and creamy. Season with salt and pepper to taste. - Add Greens:
Stir in the spinach or kale and let it wilt into the soup for 2-3 minutes. - Serve:
Ladle the soup into bowls, garnish with extra Parmesan and fresh parsley if desired, and enjoy warm!
Would you also like a quick “pro tip” or a variation suggestion (like making it spicier or using tortellini instead)? 🌟