Next, pour in the chicken broth and add the can of diced tomatoes with their juices. Stir everything together and bring the mixture to a simmer. This is where the magic begins! I let it simmer gently for about 10 minutes to let the flavors meld. After this, I add in the ditalini pasta and let it cook until al dente. The pasta absorbs so much of that rich broth, and I can just imagine how wonderful it will taste!
Once the pasta is ready, I reduce the heat to low and stir in the heavy cream and grated Parmesan cheese, creating that creamy texture that makes this soup truly dreamy. I always make sure to taste and adjust the seasoning with salt and pepper as needed. Then, I fold in the fresh spinach, which wilts beautifully in the warm soup, adding vibrant green color and nutrients to this delicious dish.
When it’s time to serve, I ladle the soup into bowls and sometimes add a sprinkle of extra Parmesan on top for good measure. The combination of flavors is just splendid, and I love garnishing it with a sprig of fresh basil for that extra pop of flavor!
Pro Tips for Best Results
I always test my recipes multiple ways to get them just right. For this soup, I tried using both sweet and spicy Italian sausage. While both are delicious, I personally prefer the sweet sausage because it balances the creaminess so well!
Another tip I’ve learned is to use freshly grated Parmesan cheese instead of the pre-grated varieties. The freshly grated cheese melts beautifully and adds a richer flavor to the soup. Plus, you get that satisfying melting action that really elevates the texture!
Lastly, I recommend letting the soup sit for a few minutes after removing it from the heat. It allows the flavors to develop even more, which makes a noticeable difference in taste. Trust me; it’s worth the wait!
Common Mistakes to Avoid
One common mistake I see is overcooking the pasta. Ditalini only needs about 7-10 minutes to become perfectly al dente, and if you go too long, you’ll end up with mushy pasta. I learned this the hard way during my early attempts, and now I keep a close eye on the timing.
Another pitfall is skimping on the broth. The broth is the foundation of flavor in this soup, and using low-quality store-bought broth can really affect the outcome. I recommend sticking with low-sodium options so you can control the saltiness as you go, which I had to adjust when I accidentally grabbed regular broth!
Finally, don’t skip out on the fresh ingredients, especially the spinach. While it may seem like just a garnish, it adds both nutrition and a beautiful color contrast, making your bowl visually appealing. I once made it without spinach, and while it was still tasty, it felt like something was missing. (See the next page below to continue…)