Parmesan Italian Sausage Ditalini Soup
A creamy, hearty soup filled with Italian flavors, featuring mini meatballs, ditalini pasta, and a rich Parmesan broth.
Servings: 6 servings
Equipment
- Large Soup Pot
- Slotted Spoon
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 pound Italian sausage shaped into mini meatballs or sliced
- 1 small Onion diced
- 2 medium Carrots peeled and chopped
- 2 cloves Garlic minced
- 6 cups Chicken broth
- 1 cup Ditalini pasta or any small pasta
- 2 cups Baby spinach roughly chopped
- 1/2 cup Heavy cream optional, for richness
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon Black pepper plus more to taste
- Salt to taste
- 1/2 cup Grated Parmesan cheese plus more for topping
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sausage (either as mini meatballs or slices). Cook until browned, about 5–7 minutes. Use a slotted spoon to remove the sausage and set aside.
- In the same pot, add the diced onion and chopped carrots. Sauté for 3–4 minutes, until the veggies begin to soften. Stir in minced garlic and cook for another minute, just until fragrant.
- Pour in the chicken broth and bring everything to a gentle boil. Add the Italian seasoning, black pepper, and a pinch of salt (to taste). Stir in the ditalini pasta, lower heat to a simmer, and cook uncovered for about 10–12 minutes or until the pasta is tender.
- Return the browned sausage to the pot. Add the chopped spinach and let simmer for another 2–3 minutes until the spinach wilts.
- Stir in the heavy cream (if using) and grated Parmesan cheese. Mix until the cheese melts and the soup is smooth and creamy. Taste and adjust seasoning as needed.
- Ladle the soup into bowls. Finish with more grated Parmesan, a sprinkle of fresh parsley, and a crack of black pepper. Serve immediately with crusty bread or garlic toast on the side.
Notes
For best results, use good-quality Parmesan and grate it fresh. Store leftovers in airtight containers for up to 4 days.