A rich, creamy soup with savory sausage, ditalini pasta, and Parmesan—hearty, comforting, and full of Italian flavor.

1 lb Italian sausage (mild or spicy), casings removed

1 Tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 tsp dried Italian seasoning

½ tsp salt

¼ tsp black pepper

4 cups chicken broth

1 cup ditalini pasta

1 cup heavy cream

¾ cup grated Parmesan cheese

2 cups fresh spinach, chopped

Red pepper flakes (optional, to taste)

Fresh parsley, chopped (for garnish)

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In a large soup pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.

Add onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened.

Stir in Italian seasoning, salt, and pepper.

Add chicken broth and bring to a boil. Stir in ditalini pasta and cook for 8–10 minutes until al dente.

Reduce heat to low. Add heavy cream and Parmesan cheese, stirring until creamy and slightly thickened.

Stir in spinach and cook for 1–2 minutes until wilted.

Taste and adjust seasonings. Serve hot, garnished with parsley and optional red pepper flakes.

Make it lighter by using half-and-half instead of heavy cream.

No ditalini? Swap with orzo, elbow macaroni, or small shells.

For extra veggies, stir in zucchini or peas during the last 5 minutes.

For spicy kick, use hot Italian sausage or increase the red pepper flakes.