Warm up with this rich, velvety soup packed with spicy Italian sausage, tender ditalini pasta, and a luxurious Parmesan cream broth. Ready in 30 minutes for the ultimate comfort meal!
Ingredients (Serves 6)
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1 tbsp olive oil
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1 lb (450g) Italian sausage, casings removed (hot or mild)
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1 small onion, diced
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3 garlic cloves, minced
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional, for heat)
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6 cups (1.5L) chicken broth
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1 (14.5 oz) can diced tomatoes, undrained
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1½ cups (180g) ditalini pasta (or small shells)
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1 cup (240ml) heavy cream
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1 cup (100g) grated Parmesan, plus extra for serving
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2 cups (60g) baby spinach, chopped
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Salt & black pepper to taste
(Garnish: Fresh parsley, extra Parmesan, crusty bread!)
Instructions
1. Brown the Sausage
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Heat olive oil in a large pot over medium-high heat.
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Add sausage, breaking it up with a spoon. Cook until browned (~5 mins). Remove with a slotted spoon; set aside.
2. Sauté Aromatics
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In the same pot, cook onion for 3 mins until soft.
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Add garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
3. Simmer the Soup
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Pour in broth and tomatoes; bring to a boil.
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Add pasta and cook for 8-10 mins until al dente.
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Stir in cream, Parmesan, and cooked sausage. Simmer 2 mins.
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Add spinach; cook just until wilted (~1 min). Season to taste.
4. Serve
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Ladle into bowls. Top with extra Parmesan and parsley.
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Serve with crusty bread for dipping!
Why You’ll Love It
✅ Creamy, spicy, and hearty—all in one bowl!
✅ Quick enough for weeknights but impressive for guests.
✅ Pasta cooks right in the broth for maximum flavor.
Tips & Variations
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Lighter option: Use half-and-half instead of heavy cream.
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Vegetarian: Swap sausage for mushrooms and use veggie broth.
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Extra veggies: Add diced zucchini or bell peppers with the onions.
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Make ahead: Pasta will soak up broth—add extra liquid when reheating.
Dig into this cozy, restaurant-worthy soup!