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To make this tasty soup, you'll need: - 1 pound Italian sausage (mild or spicy, your choice) - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, chopped - 2 celery stalks, chopped - 4 cups chicken broth - 1 can (14.5 oz) diced tomatoes with herbs - 1 cup mini ditalini pasta - 1 cup heavy cream - 2 cups baby spinach - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) Some basics to have in your kitchen include: - Chicken broth - Diced tomatoes - Heavy cream - Italian seasoning - Salt and pepper These items help build the soup's rich flavor. Fresh ingredients make this soup shine. I suggest: - Fresh parsley for garnish - Baby spinach for color and nutrients - Onion, garlic, carrots, and celery for a great base Using fresh veggies enhances taste and texture. For the full recipe, check out the detailed instructions. Enjoy crafting your Creamy Italian Sausage Ditalini Soup! Start by cooking the Italian sausage. In a large pot, heat it over medium heat. Use a wooden spoon to break it up. Cook for about 5-7 minutes. You want it browned and fully cooked. Once done, remove the sausage and set it aside. Keep the drippings in the pot. This adds great flavor to the soup. Next, add the diced onion, minced garlic, chopped carrots, and chopped celery to the pot. Sauté these for about 5-6 minutes. You want the vegetables softened and aromatic. This step builds the base flavor for your soup. The sweet onions and garlic will make your kitchen smell amazing. Now, stir in the chicken broth and the can of diced tomatoes. Be sure to scrape up any bits stuck to the bottom. This adds even more flavor. Bring the mixture to a simmer. Add the mini ditalini pasta and cook according to the package instructions, usually about 7-8 minutes. Stir occasionally to keep the pasta from sticking. Once the pasta is al dente, reduce the heat to low. Stir in the heavy cream, baby spinach, and the cooked sausage. Cook for another 2-3 minutes. You want the spinach to wilt and everything to heat through. Season with salt and pepper to taste. Adjust to your liking. Serve hot and enjoy your creamy Italian sausage ditalini soup. For the full recipe, check the beginning of this article. When I make Creamy Italian Sausage Ditalini Soup, I focus on quality. Fresh ingredients make a big difference. Here are some tips for choosing the best: - Sausage: Select high-quality Italian sausage. Look for brands with no fillers or preservatives. - Veggies: Choose vibrant, firm produce. Fresh onions, carrots, and celery add great flavor. - Tomatoes: Canned tomatoes with herbs save time. They pack a punch of flavor. - Pasta: Mini ditalini pasta cooks quickly. It absorbs the soup’s rich taste well. - Cream: Use heavy cream for richness. It makes the soup creamy and smooth. To achieve that perfect creamy texture, follow these steps: - Sautéing: Cook the sausage until browned. This adds depth to the soup. - Heat Control: After adding cream, keep the heat low. This prevents the cream from curdling. - Stirring: Mix gently when adding spinach and sausage. This keeps everything combined without breaking down the pasta. - Simmering: Allow the soup to simmer after adding cream. This melds the flavors beautifully. Serving your soup well makes it even better. Here are my favorite ways: - Garnish: Top with fresh parsley and grated Parmesan. It adds a pop of color and flavor. - Bread Pairing: Serve with crusty bread. It’s perfect for dipping in the soup. - Extra Spice: A pinch of red pepper flakes can add a nice kick if you like heat. - Side Salad: A simple green salad pairs well. It balances the meal and adds freshness. For the full recipe, check the details above. Enjoy your cooking! {{image_2}} You can easily adapt this soup for different diets. If you're gluten-free, swap the ditalini pasta for gluten-free pasta. For a lighter version, use ground turkey or chicken instead of sausage. If you want a vegan option, try using plant-based sausage and replace the heavy cream with coconut milk. You can also add more veggies like zucchini or bell peppers. These swaps keep the soup tasty and friendly for different diets. Enhancing flavors is simple with herbs and spices. Fresh basil or oregano can add a bright taste. Crushed red pepper flakes give it a spicy kick if you like heat. A dash of lemon juice adds freshness and balance. You can also use fresh thyme or rosemary for a fragrant note. Experimenting with these flavors makes the soup your own and can elevate the overall taste. Get creative with add-ins to make the soup special. You can mix in cooked beans for added protein and texture. Adding diced potatoes can make the soup heartier. For a rich flavor, stir in a spoonful of pesto or sun-dried tomatoes. If you love cheese, try adding cream cheese or ricotta for extra creaminess. These twists keep the dish fun and exciting, turning a classic recipe into something new each time. You can find the full recipe above for all the details. After enjoying your creamy Italian sausage ditalini soup, let it cool. Pour the soup into a clean container. Seal it tightly with a lid or cover it with plastic wrap. Store the soup in the fridge for up to three days. This way, you keep the flavors fresh and tasty. To freeze the soup, first cool it completely. Use freezer-safe bags or containers to store it. Leave some space at the top of the container, as soup expands when frozen. Label each bag with the date. You can freeze the soup for up to three months. This makes meal prep easy and quick. When ready to enjoy your soup again, thaw it in the fridge overnight. If you need it faster, place the bag in cold water for about 30 minutes. Heat the soup gently on the stove over low heat. Stir often to avoid sticking. Add a splash of cream if it feels too thick. Enjoy your delicious soup just like the first time! For the full recipe, check the link above. Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool before storing it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, reheat it on the stove over low heat until warm. If you want a lighter option, try using half-and-half or whole milk. For a dairy-free choice, coconut milk works well. You can also blend silken tofu with a bit of broth as a creamy base. Each option will change the flavor slightly, so choose what fits your taste. To thicken the soup, add more pasta or a bit of cornstarch mixed with water. You can also reduce the soup by simmering it longer. If you want it thinner, add more chicken broth or water until it reaches your desired consistency. Enjoy experimenting with it! For the full recipe, check out the ingredients and steps above. This article covered how to make Creamy Italian Sausage Ditalini Soup. You learned about key ingredients, cooking steps, and tips for the best flavors. I shared variations for dietary needs and easy storage tips. Remember, choosing fresh ingredients and following the right techniques will lead to a great meal. Try adding your favorite spices for a twist. Enjoy making this soup with your unique touch!

Creamy Italian Sausage Ditalini Soup

Warm up with this delicious creamy Italian sausage ditalini soup that's perfect for any day! Packed with flavorful Italian sausage, fresh veggies, and creamy goodness, this recipe is both comforting and easy to make. In just 30 minutes, you can enjoy a hearty bowl garnished with parsley and Parmesan cheese. Click through to discover how to whip up this amazing soup and impress your family or guests with a warm, satisfying meal!
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Ingredients
  

1 pound Italian sausage (mild or spicy, your choice)

1 medium onion, diced

2 cloves garlic, minced

3 carrots, chopped

2 celery stalks, chopped

4 cups chicken broth

1 can (14.5 oz) diced tomatoes with herbs

1 cup mini ditalini pasta

1 cup heavy cream

2 cups baby spinach

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

In a large pot over medium heat, add the Italian sausage, breaking it up with a wooden spoon. Brown the sausage for about 5-7 minutes until fully cooked. Remove and set aside, leaving the drippings in the pot.

    In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5-6 minutes, or until the vegetables are softened.

      Stir in the chicken broth and the can of diced tomatoes, making sure to scrape up any bits stuck to the bottom of the pot. Bring to a simmer.

        Add the ditalini pasta and cook according to package instructions (usually about 7-8 minutes) until al dente. Stir occasionally to prevent sticking.

          Once the pasta is cooked, reduce the heat to low and stir in the heavy cream, baby spinach, Italian seasoning, and the cooked sausage. Cook for an additional 2-3 minutes until the spinach has wilted and everything is heated through.

            Season with salt and pepper to taste. Adjust the seasoning to your preference.

              Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese on top.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup in rustic bowls and add a crusty bread roll on the side for dipping. A sprinkle of extra parsley on top will add a pop of color.