Red pepper flakes for a bit of heat
Sundried tomatoes to add a burst of sweetness
Cannellini beans for extra texture and fiber
Extra garlic for a more robust flavor These additions can be stirred in at the end of the cooking process to enhance the soup’s complexity.
Tips for Success
Choose quality sausage: The type of sausage you use can significantly impact the flavor—consider using a high-quality, herbed sausage for richer taste.
Adjust broth: Depending on your preference for creaminess, you may choose to use less or more broth.
Do not overcook the pasta: Ditalini cooks quickly, so ensure it remains al dente by cooking it for just 8 minutes.
Wilt the spinach properly: To avoid overcooking the spinach and losing its vibrant color, add it last and stir gently until it just wilts.
Garnish with fresh parsley: Not only does it add a pop of color, but it also brightens the soup’s flavor profile.
Instructions
Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.
Sauté the Vegetables: In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
Add Broth and Herbs: Pour in the chicken broth, then stir in the oregano and basil. Bring the mixture to a boil.
Cook the Pasta: Add the Ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.
Make it Creamy: Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.
Add Spinach: Stir in the fresh spinach until it wilts into the soup. Season with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!
Description
Continued on next page 👇(page 3)👇
