Ingredients
- 1 pound of Italian sausage (sweet or spicy, based on your preference)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 can (15 ounces) of diced tomatoes
- 1 cup of heavy cream
- 1 cup of ditalini pasta
- 1 cup of fresh spinach
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
Equipment Needed
- A large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
To start, I like to heat a splash of olive oil in my large pot over medium heat. Once the oil is shimmering, I add the Italian sausage, breaking it up into smaller pieces as it cooks. The scent of that sausage sizzling is just divine! I let it brown for about 5-7 minutes until it’s cooked through. As soon as it’s done, I carefully drain out excess fat, keeping just enough to cook the onion and garlic. This really helps maintain that rich flavor without overwhelming the soup. (See the next page below to continue steps…)