Directions:
1. In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.
2. In the same pot, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, bring to a boil and then reduce to a simmer. Stir in heavy cream, oregano, basil, red pepper flakes, and season with salt and pepper.
4. Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.
5. Return the cooked sausage to the pot and add the chopped spinach, cooking until the spinach wilts, roughly 2 minutes.
6. Off the heat, stir in the grated Parmesan cheese until melted and well incorporated.
7. Serve the soup hot, garnished with additional Parmesan and fresh parsley if desired.
Variations & Tips:
– For a lighter version, use half-and-half or whole milk instead of heavy cream, though the soup won’t be as rich.
– To make this soup even more indulgent, try adding in a dollop of mascarpone cheese with the Parmesan.
– If you’re keen on a bit more veggie variety, chopped carrots or red bell peppers sautéed with the onions add a lovely sweetness and color.
– Remember, the longer the soup sits, the more the flavors develop and meld. However, the pasta will also continue to absorb the broth, so add a bit more liquid when reheating if needed.bb
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