Ingredients
- 1 pound Italian sausage (sweet or spicy, depending on your preference)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Step-by-Step Instructions
To start off, I heat a large pot over medium heat and add the Italian sausage. As it browns, I use my wooden spoon to break it apart, allowing it to cook evenly. The smell of sizzling sausage fills my kitchen, making my mouth water. Once it’s browned and cooked through, I add the diced onion and minced garlic, stirring until the onion becomes translucent. The combination of these ingredients creates a wonderful base for the soup. (See the next page below to continue steps…)