Ingredients
1 lb Italian sausage (mild or spicy)
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
3 cups chicken broth
2 cups water
1 can (14 oz) diced tomatoes
1 cup small pasta (ditalini, small shells, or elbows)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1–2 cups fresh spinach, chopped
Salt & black pepper to taste
Extra Parmesan & parsley for topping
Instructions
Brown the sausage
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into chunks. Drain excess grease.
Sauté aromatics
Add onion and cook 2–3 minutes until soft. Stir in garlic, Italian seasoning, and red pepper flakes.
Build the soup base
Pour in chicken broth, water, and diced tomatoes. Bring to a gentle boil.
Add pasta
Stir in pasta and cook 8–10 minutes until tender.
Make it creamy
Reduce heat to low. Stir in heavy cream and Parmesan cheese until smooth.
Finish with spinach
Add spinach and cook 1–2 minutes until wilted.
Season & serve
Taste and adjust with salt and black pepper. Serve hot with extra Parmesan on top.
💡 Tips
For thicker soup, add 1 more tablespoon of Parmesan or a splash less broth.
For lighter version, use half-and-half instead of heavy cream.
Tastes even better the next day!
Perfect with garlic bread or soft dinner rolls 🥖