1 pound Italian sausage (pork-free if preferred), shaped into mini meatballs or sliced
1 small onion, diced
2 carrots, peeled and chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup ditalini pasta (or any small pasta)
2 cups baby spinach (roughly chopped)
1/2 cup heavy cream (optional for richness)
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper (plus more to taste)
Salt to taste
1/2 cup grated Parmesan cheese (plus more for topping)
Fresh chopped parsley (for garnish)
Instructions:
Brown the sausage: Heat olive oil in a large soup pot over medium heat. Add sausage and cook until browned and cooked through (about 5–7 minutes). Remove and set aside.
Sauté the veggies: In the same pot, add diced onions and carrots. Sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Simmer the soup: Pour in chicken broth and bring to a gentle boil. Add Italian seasoning, pepper, and salt if needed. Stir in ditalini pasta and reduce to a simmer. Cook uncovered for about 10–12 minutes or until pasta is tender.
Add back sausage & greens: Return the cooked sausage to the pot and stir in spinach. Let simmer for another 2–3 minutes until spinach wilts.
Finish with cream & Parmesan: Stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy. Taste and adjust seasoning.
Serve: Ladle into bowls and garnish with more Parmesan, fresh parsley, and cracked black pepper. Serve with crusty bread or garlic toast!
