**Creamy Parmesan Italian Sausage Soup**
**Ingredients:**
– 1 lb sweet Italian sausage (or hot Italian sausage for a spicier kick)
– 2 tablespoons olive oil
– 1 large onion, finely diced
– 3 garlic cloves, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 6 cups chicken broth (preferably low sodium)
– 1 cup heavy cream
– 1 1/2 cups ditalini pasta (or any small pasta)
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and freshly ground black pepper to taste
– 4 cups fresh spinach, roughly chopped
– 1 cup grated Parmesan cheese, plus more for garnish
– 1/4 cup fresh parsley, chopped for garnish
– 1/4 cup sun-dried tomatoes, chopped (optional, for added richness)
– 1 tablespoon tomato paste (optional, for depth of flavor)
– Fresh lemon zest (optional, for brightness)
**Directions:**
**1. Cook the Sausage:**
– In a large pot, heat the olive oil over medium heat.
– Add the Italian sausage, breaking it up into smaller pieces with a wooden spoon. Cook until browned and slightly crispy, about 6-8 minutes.
– Remove the sausage from the pot using a slotted spoon and set it aside on a plate lined with paper towels to drain excess fat.
**2. Sauté the Vegetables:**
– In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables are softened and slightly caramelized, about 8-10 minutes.
– Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to prevent burning.
**3. Add the Tomato Paste and Herbs:**
– Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly and enhance the flavor.
– Add the dried oregano, dried basil, and red pepper flakes (if using). Stir to coat the vegetables in the seasoning.
**4. Add the Broth:**
– Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot for added flavor.
– Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
**5. Cook the Pasta:**
– Add the ditalini pasta to the pot and cook until al dente, according to package instructions, stirring occasionally to prevent sticking.
**6. Add the Cream and Spinach:**
– Reduce the heat to low and slowly stir in the heavy cream, ensuring it’s fully incorporated.
– Add the chopped sun-dried tomatoes (if using) and the fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
**7. Return the Sausage:**
– Return the browned sausage to the pot and stir to combine with the soup.
**8. Finish with Parmesan:**
– Gradually stir in 1 cup of grated Parmesan cheese until melted and the soup is creamy and rich.
– Taste and adjust seasoning with salt and freshly ground black pepper as needed.
**9. Serve:**
– Ladle the soup into bowls and garnish with additional grated Parmesan cheese, chopped fresh parsley, and a pinch of lemon zest for brightness if desired.
– Serve hot with crusty bread or a side salad.
**Servings:** 6 servings
This version adds more vegetables for heartiness, optional sun-dried tomatoes and tomato paste for depth, and a touch of lemon zest to brighten the flavors.