Creamy Sausage Sicilian Ditalini Soup

Ingredients

• 1 lb Italian sausage (bulk or casings removed)
• 1 tbsp Olive oil
• 1 Onion (diced)
• 4 clove Garlic (minced)
• 2 tbsp Tomato paste
• 6 cup Chicken broth
• 15 oz Crushed tomatoes (1 can)
• 1 cup Ditalini pasta (dry)
• 0.5 cup Heavy cream
• 2 cup Fresh spinach (packed)
• 0.25 cup Parmesan cheese (grated)
• 1 tsp Dried oregano
• 0.25 tsp Red pepper flakes (optional, for heat)
• Salt and black pepper (to taste)

Steps

1. 1

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.

2. 2

   Add the diced onion to the pot with the sausage and sauté for 4-5 minutes until translucent and softened.

3. 3

   Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.

4. 4

   Pour in the chicken broth and crushed tomatoes. Add the dried oregano and red pepper flakes. Bring the mixture to a boil.

5. 5

   Once boiling, add the ditalini pasta. Reduce heat to medium and simmer, stirring occasionally, until the pasta is al dente (usually 8-10 minutes).

6. 6

   Stir in the heavy cream and fresh spinach. Cook for 1-2 minutes until the spinach is wilted.

7. 7

   Stir in the grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.

8. 8

   Serve hot, garnished with extra Parmesan cheese or fresh herbs if desired.

Notes

If the soup becomes too thick as it sits (the pasta will absorb liquid), add a splash more broth or water when reheating. For a lighter version, half-and-half can be substituted for heavy cream.

Nutrition per serving

• main
• soup
• italian
• sausage
• pasta
• comfort food
• dinner