When the chill of the season sets in, nothing hits the spot quite like a bowl of hot, hearty soup. Enter the Spicy Italian Sausage and Spinach Ditalini Soup — a dish that wraps you in warmth and infuses your senses with bold, comforting flavors.

Why You’ll Love This Soup

This isn’t just any soup; it’s a full-bodied experience that balances spice, creaminess, and the freshness of greens. The spicy Italian sausage lends a robust, savory depth that pairs perfectly with the tender ditalini pasta and delicate baby spinach. The addition of heavy cream brings a luscious texture, making each spoonful rich and satisfying. Plus, with a hint of heat from red pepper flakes, this dish carries just the right amount of kick to awaken your taste buds.

Whether you’re serving it on a cozy weeknight or as a starter at a casual dinner with friends, this soup will undoubtedly become a favorite in your repertoire.

Ingredients You’ll Need:

1 tablespoon olive oil
1 pound spicy Italian sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup Ditalini pasta
2 cups baby spinach, washed and trimmed
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Step-by-Step Directions:

Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the spicy Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through (about 6-8 minutes).
Sauté the Aromatics: Toss in the diced onion and minced garlic. Cook for 3-4 minutes until the onion is translucent and fragrant.
Add Broth and Cream: Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the heavy cream and let the soup come to a simmer.
Cook the Pasta: Add the Ditalini pasta, dried basil, and red pepper flakes. Let it cook until the pasta reaches an al dente texture, typically around 10-12 minutes or according to the package instructions.
Incorporate the Spinach: Stir in the baby spinach and let it wilt naturally into the hot soup. Adjust the seasoning with salt and pepper as needed.
Finish with Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until it melts smoothly into the soup.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Enjoy each spoonful as it warms your body and soul.

Tips for the Best Soup Experience:

Customize the Heat: If you prefer a milder version, opt for sweet Italian sausage and adjust or omit the red pepper flakes.
Boost the Greens: For a more nutritious touch, add more spinach or toss in some kale.
Make It Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed to loosen the consistency.

Why This Recipe Works:

The Spicy Italian Sausage and Spinach Ditalini Soup strikes a perfect balance between hearty and fresh. The combination of flavors ensures that each bite is layered with spiciness, a hint of garlic, and the comforting, creamy backdrop of heavy cream. It’s an ideal dish to serve when you crave something that’s as nourishing as it is indulgent.

Gather your ingredients and treat yourself to this soul-soothing bowl of goodness. Your taste buds will thank you!

Spicy Italian Sausage and Spinach Ditalini Soup

Author: Alice

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Description

Indulge in a bowl of warmth with our Spicy Italian Sausage and Spinach Ditalini Soup. This hearty dish brings together the bold flavors of Italian sausage, fresh spinach, and creamy richness, creating a symphony of taste that will surely satisfy your palate. Perfect for cozy nights or casual gatherings, this soup makes comfort food in every spoonful.

Ingredients

– 1 tablespoon olive oil
– 1 pound spicy Italian sausage, casings removed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup Ditalini pasta
– 2 cups baby spinach, washed and trimmed
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese
– Fresh basil or parsley for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, approximately 6-8 minutes.
2. Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent, about 3-4 minutes.
3. Pour in the chicken broth and bring to a gentle boil. Stir in the heavy cream and allow the mixture to return to a simmer.
4. Add the Ditalini pasta, dried basil, and red pepper flakes. Cook until the pasta is al dente, about 10-12 minutes, or according to package instructions.
5. Stir in the baby spinach and let it wilt into the soup. Season with salt and pepper to taste.
6. Remove the pot from heat and stir in the Parmesan cheese until melted and well incorporated.
7. Serve hot, garnished with fresh basil or parsley if desired. Enjoy the comforting flavors.

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