Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 lb Italian sausage (mild or spicy, depending on preference)

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 can (14.5 oz) diced tomatoes, drained

1 cup ditalini pasta (or small pasta of choice)

2 cups fresh spinach, chopped

1/2 cup grated Parmesan cheese (plus extra for garnish)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

In a large pot, warm the olive oil over medium heat.

Add the Italian sausage and cook until it is browned, breaking it into small pieces while it cooks.

Once done, remove from the pot and set aside.

In the same pot, introduce the diced onion and minced garlic.

Sauté for 2-3 minutes, allowing them to soften and release their aroma.

Pour in the chicken broth and bring the mixture to a simmer.

Stir in the drained diced tomatoes and the cooked sausage.

Add the ditalini pasta and cook according to the package instructions, which typically takes about 8-10 minutes. Add the Cream and Spinach. Stir in the heavy cream, grated Parmesan cheese, and chopped spinach.

Allow the soup to simmer for an additional 2-3 minutes, or until the spinach wilts and the soup becomes creamy.

Adjust seasoning with salt and black pepper to your liking.