Creamy Parmesan Italian Sausage Soup

Directions

1. Brown the Sausage:
   Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it into crumbles with a spoon, until browned (5–6 minutes). Transfer to a plate; set aside.

2. Sauté Aromatics:
   In the same pot, add onion and cook until soft (5 minutes). Stir in garlic and cook until fragrant (1 minute).

3. Simmer the Soup:
   Pour in chicken broth and bring to a boil. Add oregano, basil, red pepper flakes (if using), salt, and pepper.

4. Cook the Pasta:
   Stir in ditalini and cook until al dente (per package time, ~8–10 minutes). Reduce heat to low.

5. Finish the Soup:

   • Add heavy cream and spinach; stir until spinach wilts (2–3 minutes).

   • Return sausage to the pot.

   • Stir in Parmesan until melted and creamy.

6. Serve:
   Ladle into bowls. Garnish with extra Parmesan and parsley.

Serves: 6
Tips:

• For extra richness, swap half the broth for half-and-half.

• Substitute kale for spinach if preferred.

• Pasta can be cooked separately to avoid overcooking in leftovers.