This is a rich and delicious soup that is also quick and easy to make. Ditalini is a pasta that is commonly used in soups; you could use any pasta, but this small sized tube pasta works great to mix through the soup. You can make it for a meal or you can make as a side dish for an Italian dinner. This soup will serve 6 as a meal or 12 as a side dish.
1# Italian sausage, remove the casings if they have them.
1 large onion diced
4 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 small zucchini squash, sliced thin
2-3 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
4 cups chicken or vegetable stock
1 cup dry ditalini pasta
1 can 14.5 ounces diced tomatoes (or one pint of home canned)
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese
3 cups fresh spinach or 1 10 oz package of frozen spinach, chopped
Salt and pepper to taste
Basil, parsley, and/or Parmesan for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned, about 5-6 minutes. Drain any excess fat if needed.
Add the diced onion, garlic, carrots, celery and zucchini to the pot, and sauté for 4-5 minutes until the vegetables are softened.
Stir in the Italian seasoning and red pepper flakes (if using), cooking for 1 minute until fragrant.
Pour in the chicken or vegetable broth, diced tomatoes, and ditalini pasta. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is al dente.
Turn the heat to low and stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the soup is creamy.
Add the chopped spinach or kale, stirring until wilted, for the last 2-3 minutes.
Taste and season with salt and pepper as needed.
Garnish with chopped basil or parsley and serve with some crusty bread and a glass of wine.
