Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Ladle
Step-by-Step Instructions
First, we build our flavor base. In your Dutch oven over medium-high heat, I add the olive oil and then the sweet Italian sausage, breaking it up with my spoon. Here’s a sensory tip: you’ll know it’s ready for the next step when the pink is gone and the pieces have beautiful, golden-brown spots—that’s fond, the flavorful bits stuck to the pot, and it’s liquid gold for your soup. I then add the onion, carrots, and celery (the classic “soffritto”) with a pinch of salt. I stir and let them cook until they just start to soften, about 6-8 minutes. The smell at this stage is absolutely heavenly. Then, I add the garlic, oregano, and thyme, stirring for just one minute until fragrant; any longer and you risk burning the garlic, which turns bitter.
Now, for the thickening agent. I sprinkle the flour evenly over the sausage and vegetable mixture and stir constantly for about two minutes. This might feel odd, but you’re cooking the raw flour taste out, and it’s essential for a lush, not-too-thin soup later. It will look pasty and clumpy—that’s perfect! Then, I slowly pour in the chicken broth while scraping the bottom of the pot vigorously with my wooden spoon. This deglazing step releases all that wonderful fond, and you’ll see the flour dissolve into the broth, which will begin to thicken slightly almost immediately. I stir in the diced tomatoes with their juices and bring everything to a gentle boil.
Once boiling, I reduce the heat to a steady simmer. This is when I add the ditalini pasta. A practical lesson I learned: add the pasta now, not earlier, and cook it directly in the soup. This lets the pasta absorb all that amazing flavor and helps thicken the broth with its starch. I let it simmer uncovered for the time recommended on the pasta package, usually 8-10 minutes, stirring occasionally to prevent sticking. You’ll see the soup transform as the pasta swells and the liquid reduces just a bit.
The grand finale is all about richness and green. I turn the heat down to low—this is critical. If the soup is boiling when you add the dairy, it can curdle. I stir in the heavy cream, then gradually add the freshly grated Parmesan, a handful at a time, stirring until fully melted before adding the next. Finally, I turn off the heat and stir in the fresh spinach in big handfuls; it wilts perfectly in the residual heat in about a minute. I taste it—this is the moment—and season with salt and pepper as needed. The first spoonful is always my cook’s reward.(See the next page below to continue…)