Warm Up with a Bowl of Creamy Italian Sausage Soup

Photo byfamily cook recipe

As the weather cools down, there’s nothing quite like a comforting bowl of soup to warm you up. This Creamy Italian Sausage Soup is packed with flavor, combining savory sausage, fresh spinach, and tender ditalini pasta in a creamy, herb-infused broth. It’s a delicious blend of Italian-inspired flavors that’s easy to make and perfect for cozy nights in or family dinners. Whether you’re looking for a hearty meal or a satisfying appetizer, this soup is bound to become a new favorite.

The rich taste of Italian sausage paired with the smoothness of heavy cream creates an irresistible base, while fresh spinach and a sprinkle of Parmesan add layers of texture and taste. With just a hint of spice from red pepper flakes, this soup has a subtle kick that warms you up without overpowering the flavor. The ditalini pasta soaks up the delicious broth, making each spoonful hearty and satisfying. Plus, there are plenty of options to customize the soup: you can swap in a dairy-free option or add extra veggies to make it even heartier.

Recipe for Creamy Italian Sausage Soup

Ingredients:

• 1 lb sweet Italian sausage (or substitute with turkey or plant-based sausage)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth (or vegetable broth for a lighter flavor)
• 1 cup heavy cream (or coconut cream for a dairy-free alternative)
• 1.5 cups ditalini pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 4 cups fresh spinach, roughly chopped
• 1 cup grated Parmesan cheese (plus more for garnish)
• Fresh parsley, chopped for garnish

Directions:

1. In a large pot over medium heat, brown the sausage, breaking it apart as it cooks. Once it’s cooked through, use a slotted spoon to remove the sausage from the pot and set aside.
2. Add the olive oil to the pot and sauté the diced onion for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Lower the heat to a simmer, then add the heavy cream, oregano, basil, red pepper flakes (if using), salt, and pepper.
4. Add the ditalini pasta and let it cook until al dente, about 8 minutes.
5. Return the cooked sausage to the pot, then add the chopped spinach. Stir and cook until the spinach wilts, about 2 minutes.
6. Remove the pot from the heat and mix in the grated Parmesan cheese, stirring until it melts and blends into the soup.
7. Serve hot, garnished with extra Parmesan and a sprinkle of fresh parsley if desired.

Notes:

For a lighter version, swap the heavy cream with half-and-half or a dairy-free alternative like almond or coconut cream. This soup can also be bulked up with extra vegetables, like chopped carrots or celery, for added texture. It’s also a great meal prep option and can be stored in the fridge for up to three days or frozen for future meals.

Each spoonful of this creamy, herb-packed soup is bound to warm your soul. Enjoy it with a slice of crusty bread or a side salad for a well-rounded meal that’s as delicious as it is comforting.

Source: Original Recipe on Facebook