This comforting Italian-inspired soup features savory Italian sausage, tender ditalini pasta, and a rich, creamy Parmesan-infused broth. Packed with vegetables and seasoned with herbs, it’s a hearty, satisfying meal perfect for chilly days.
In a large pot, heat olive oil over medium heat. Add the Italian sausage and break it apart with a spoon as it cooks. Brown the sausage for 5-7 minutes, or until fully cooked. Remove from the pot and set aside, leaving the drippings in the pot for added flavor.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent and the vegetables are softened.
Add the chicken broth, oregano, and basil to the pot. Stir to combine and bring to a simmer.
Once the broth is simmering, add the ditalini pasta. Cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally.
Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup becomes creamy.
Return the cooked sausage to the pot and stir in the chopped spinach. Cook for another 2-3 minutes, or until the spinach has wilted.
Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.