This comforting Italian-inspired soup combines savory Italian sausage, tender ditalini pasta, and a rich, creamy Parmesan-infused broth. It’s packed with vegetables, seasoned with herbs, and finished with fresh spinach for a cozy, hearty meal.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
In the same pot, sauté the diced onion, garlic, carrots, and celery until softened, about 5 minutes.
Pour in the chicken broth and add dried oregano and basil. Stir to combine and bring to a gentle boil.
Add the ditalini pasta and cook according to package instructions, about 8-10 minutes.
Reduce heat to medium-low. Stir in the heavy cream and grated Parmesan until melted and combined.
Return the sausage to the pot and stir in the chopped spinach. Cook until wilted, about 2 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.