Description
This Creamy Sicilian Sausage & Ditalini Soup is rich, hearty, and full of comforting flavors from Italian sausage, sun-dried tomatoes, fresh greens, and tender pasta in a velvety broth.
Ingredients
Units
Scale
- 1 lb Italian sausage, casings removed
- 1 cup ditalini pasta, uncooked
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, roughly chopped
- 3/4 cup heavy cream
- 5 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Shaved Parmesan cheese, for garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sausage and cook, breaking it up, until browned. Drain excess fat if needed.
- Add onion and garlic; sauté until soft and fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add sun-dried tomatoes, chicken broth, salt, pepper, and red pepper flakes. Bring to a boil.
- Add ditalini pasta and cook until al dente, about 8–10 minutes.
- Reduce heat and stir in heavy cream and spinach. Simmer until spinach is wilted.
- Taste and adjust seasoning. Serve hot, garnished with Parmesan and parsley.
Notes
- For best texture, cook pasta slightly under if storing soup.
- Add cream off heat to prevent curdling.
- Sun-dried tomatoes packed in oil offer richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg