Country Lifestyle
Creamy Italian Ditalini Soup
By Lacey Vilhauer | Lacey’s Pantry
Total Time: 45 minutes
Servings: 6
Ingredients:
1 lb. Italian sausage
1 Tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
4 cups chicken broth
1 cup Ditalini pasta
½ tsp dried oregano
½ tsp dried basil
½ cup heavy cream
½ cup parmesan cheese, grated
2 cups fresh spinach, chopped
salt and pepper
Instructions:
In a large pot or Dutch oven, heat oil over medium heat and cooked sausage until brown. Remove sausage from pan and set aside. Add onion, garlic, carrots and chopped celery. Saute until softened—about 5-10 minutes. Pour chicken broth and spices over cooked vegetables and bring to a boil. Add Ditalini pasta and cook for about 8 minutes or until tender, but firm.
Lower the heat to medium and add sausage, cream and parmesan to soup mixture. Simmer for 5 minutes, allowing soup to thicken slightly. Stir in fresh spinach and let it wilt. Season with salt and pepper and serve immediately.