Americanized Italian Sausage Soup
Americanized Italian Sausage Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 garlic cloves, pressed
- 1 can diced tomatoes, 14.5 ounce
- 3 cups fresh spinach, packed
- 1 cup sausage crumbles, cooked
- 1 1/2 cups Ditalini pasta
- 4 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 4 slices toasted bread, for serving
Instructions
- 1
Pour olive oil into a large pot or Dutch oven and heat over medium heat. Add the chopped onions and pressed garlic. Sauté and stir until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the can of diced tomatoes to the pot. Stir and let them cook down for 2-3 minutes. Then, add the fresh spinach and stir until it wilts and cooks down, about 2-3 minutes.
⏱️ 5 min
- 3
While the vegetables are cooking, bring a separate pot of salted water to a boil. Add the Ditalini pasta and cook until al dente, or according to package directions. Drain the pasta and set aside.
⏱️ 8 min
- 4
Add the cooked sausage crumbles to the pot with the vegetables and stir to combine.
⏱️ 2 min
- 5
Add the drained Ditalini pasta and the chicken broth to the pot. Bring the mixture to a simmer.
⏱️ 3 min
- 6
Season the soup with dried oregano, dried basil, Italian seasoning, salt, and black pepper. Stir well to distribute the seasonings.
⏱️ 2 min
- 7
Stir in the heavy cream and 1/4 cup of grated Parmesan cheese. Stir until the cheese is melted and fully incorporated, and the soup is creamy.
⏱️ 3 min
- 8
Ladle the hot soup into bowls. Garnish with additional grated Parmesan cheese and serve immediately with toasted bread on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Americanized Italian Sausage Soup
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 garlic cloves, pressed
- 1 can diced tomatoes, 14.5 ounce
- 3 cups fresh spinach, packed
- 1 cup sausage crumbles, cooked
- 1 1/2 cups Ditalini pasta
- 4 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 4 slices toasted bread, for serving
Instructions
- 1
Pour olive oil into a large pot or Dutch oven and heat over medium heat. Add the chopped onions and pressed garlic. Sauté and stir until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the can of diced tomatoes to the pot. Stir and let them cook down for 2-3 minutes. Then, add the fresh spinach and stir until it wilts and cooks down, about 2-3 minutes.
⏱️ 5 min - 3
While the vegetables are cooking, bring a separate pot of salted water to a boil. Add the Ditalini pasta and cook until al dente, or according to package directions. Drain the pasta and set aside.
⏱️ 8 min - 4
Add the cooked sausage crumbles to the pot with the vegetables and stir to combine.
⏱️ 2 min - 5
Add the drained Ditalini pasta and the chicken broth to the pot. Bring the mixture to a simmer.
⏱️ 3 min - 6
Season the soup with dried oregano, dried basil, Italian seasoning, salt, and black pepper. Stir well to distribute the seasonings.
⏱️ 2 min - 7
Stir in the heavy cream and 1/4 cup of grated Parmesan cheese. Stir until the cheese is melted and fully incorporated, and the soup is creamy.
⏱️ 3 min - 8
Ladle the hot soup into bowls. Garnish with additional grated Parmesan cheese and serve immediately with toasted bread on the side.
⏱️ 3 min