Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

• 1 lb Italian sausage (mild or spicy), casing removed
• 1 tbsp olive oil (if needed)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 4 cups chicken broth
• 1 cup water
• 3/4 cup ditalini pasta
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach (or kale), chopped
• Salt and black pepper, to taste

Instructions:

1. Brown the Sausage:
   In a large pot or Dutch oven over medium heat, cook the sausage until browned and cooked through, breaking it into crumbles. Remove with a slotted spoon and set aside.
2. Sauté the Veggies:
   In the same pot (add olive oil if needed), sauté the onion, carrots, and celery for about 5–7 minutes, until softened. Add the garlic, Italian seasoning, and red pepper flakes, and cook for 1 minute.
3. Simmer:
   Return sausage to the pot. Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Cook the Pasta:
   Stir in the ditalini pasta and cook uncovered for 8–10 minutes, or until pasta is al dente.
5. Make it Creamy:
   Lower the heat, then stir in the heavy cream and Parmesan cheese. Simmer gently for 2–3 more minutes until creamy and heated through.
6. Add Greens:
   Stir in the spinach and let it wilt for 1–2 minutes.
7. Season and Serve:
   Taste and season with salt and pepper as needed. Serve hot with extra Parmesan and crusty bread!