Hearty Creamy Italian Sausage (Printer-Friendly Version)

Savory sausage, tender ditalini, and creamy tomato broth make for a warm, satisfying bowl.

# Required Ingredients:

→ Meat

01 - 450 grams Italian sausage (mild or hot), casing removed

→ Vegetables

02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 60 grams fresh spinach, chopped
07 - 2 tablespoons fresh parsley, chopped

→ Canned Goods

08 - 400 grams canned diced tomatoes with juices

→ Dry Goods

09 - 100 grams ditalini pasta

→ Liquids

10 - 30 milliliters extra virgin olive oil
11 - 950 milliliters chicken broth
12 - 240 milliliters water
13 - 120 milliliters heavy cream

→ Herbs & Spices

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - Salt, to taste
17 - Freshly ground black pepper, to taste

→ Finishing Touches

18 - 30 grams freshly grated Parmesan cheese

# Step-by-Step Instructions:

01 - Heat olive oil over medium heat in a large pot or Dutch oven. Add Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove sausage using a slotted spoon and set aside.
02 - In the same pot, add diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, stirring often, until onions are translucent and vegetables begin to soften.
03 - Stir in dried oregano and dried basil. Cook for 1 minute until fragrant.
04 - Add canned diced tomatoes with juices, chicken broth, and water. Stir to combine and bring the mixture to a gentle simmer.
05 - Reduce heat to low and return browned sausage to the pot. Allow soup to simmer gently for 20 minutes, melding flavors.
06 - Add ditalini pasta to the simmering soup. Cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
07 - Stir in heavy cream and chopped spinach. Continue cooking for 3-4 minutes until spinach is wilted and soup is heated through.
08 - Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.

# Handy Cooking Tips:

01 - For best texture when storing leftovers, cook ditalini pasta separately and add when reheating to maintain al dente consistency.
02 - Omitting cream before freezing and adding it back upon reheating prevents dairy separation and maintains a silky broth.

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