Easy Parmesan Sausage Soup (Print version)
A cozy one-pot Parmesan sausage soup with Italian sausage, tender pasta, spinach, and a creamy broth.
# Ingredients:
For the sausage and vegetables
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) mild or hot Italian sausage, casings removed if needed
03 -
2 tablespoons unsalted butter
04 -
1 medium yellow onion, finely diced
05 -
2 medium carrots, finely diced
06 -
2 celery ribs, finely diced
07 -
4 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes, optional
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
For the soup
12 -
2 tablespoons all-purpose flour
13 -
6 cups (1.4 L) low-sodium chicken broth
14 -
1 tablespoon tomato paste
15 -
1 can (14.5 oz/410 g) diced tomatoes, with juices
16 -
1 1/4 cups (150 g) ditalini or other small pasta
17 -
1 cup (240 ml) heavy cream
18 -
1 cup (90 g) freshly grated Parmesan cheese, plus more for serving
19 -
3 packed cups (90 g) baby spinach
20 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook for 6-8 minutes, breaking it into crumbles, until browned and cooked through. Transfer to a plate and leave about 1 tablespoon of fat in the pot.
02 -
Reduce the heat to medium. Add butter, onion, carrots, and celery. Cook for 6-7 minutes, stirring often, until the onion softens and the carrots start to become tender.
03 -
Stir in garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 30 seconds, just until fragrant.
04 -
Sprinkle flour over the vegetables and stir for 1 minute. Add tomato paste, then slowly pour in the chicken broth while scraping the bottom of the pot.
05 -
Add diced tomatoes and bring the soup to a gentle boil. Stir in the ditalini and cook for 8-10 minutes, stirring often, until just tender.
06 -
Lower the heat. Stir in heavy cream, Parmesan, spinach, and the browned sausage. Cook for 2-3 minutes, until the spinach wilts and the cheese melts into the broth. Taste and adjust salt.
07 -
Ladle into bowls and top with parsley and extra Parmesan. Serve right away while the broth is creamy and the pasta is tender.
# Good to know:
01 -
Best served immediately because the pasta thickens the soup as it sits.
02 -
For make-ahead soup, cook the pasta separately and add it to bowls before serving.
03 -
Use freshly grated Parmesan for the smoothest broth.