creamy Italian sausage ditalini soup

Here’s a cozy, creamy Italian sausage ditalini soup—rich, comforting, and perfect with crusty bread 🍲🇮🇹

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Creamy Italian Sausage Ditalini Soup

Ingredients (Serves 4–6)

• 1 lb Italian sausage (mild or hot)

• 1 tbsp olive oil (if needed)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• 4 cups chicken broth

• 1 cup water

• 1 cup ditalini pasta

• 1 can (14.5 oz) diced tomatoes, drained

• 1 cup heavy cream (or half-and-half)

• 1 cup fresh spinach or kale, chopped

• Salt & black pepper, to taste

• ½ cup grated Parmesan cheese

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Instructions

1. Brown the Sausage
   In a large pot, cook sausage over medium heat until browned. Break it into small pieces.
   Drain excess grease if needed.

2. Build Flavor
   Add onion and garlic. Cook 2–3 minutes until softened.
   Stir in Italian seasoning and red pepper flakes.

3. Simmer
   Add broth, water, and tomatoes. Bring to a gentle boil.

4. Cook Pasta
   Add ditalini and cook uncovered 8–10 minutes, stirring occasionally, until al dente.

5. Make It Creamy
   Lower heat. Stir in cream and spinach. Simmer 2–3 minutes until greens wilt.

6. Finish
   Stir in Parmesan. Taste and adjust seasoning.

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Tips & Variations

• Extra creamy: Add 2–3 oz cream cheese

• Thicker soup: Mash some sausage or add 1 tbsp flour before broth

• Lighter: Use milk + cornstarch instead of cream

• Veggie boost: Add carrots or celery with the onion

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Serve With

• Garlic bread or focaccia

• Side salad

• Extra Parmesan on top

If you want, I can adapt this for a slow cooker, Instant Pot, or make it spicy or dairy-free 😊