Sausage Ditalini Soup

This creamy, flavorful soup comes together in just 30 minutes.

Sausage Ditalini Soup might become a new family favorite!

Regardless of the recent warmer temps, it is still very much winter here in the Midwest and for me that means soup weather!

It's not uncommon for me to make a pot of soup each week. I'm lucky that my family is usually on board too (minus my 9 year old who sometimes complains). Some of our favorites is my Cheesy Corn, Bacon & Potato Chowder and my Beefy Macaroni Soup.

And I'm proud to announce this new Sausage Ditalini Soup might make the GREAT list too.

I love how this is soup is full of healthy ingredients and takes just 30 minutes start to finish. It also heats up extremely well as leftovers the next day. And perhaps tastes even better on day two?

Garlic, onion, ground mild sausage (feel free to use a hot version, turkey version, whatever you like), fresh spinach, broth and the fun little mini ditalini pasta bring it all together.

I served this soup warm and bubbly with a side of grilled sourdough cheese sandwiches. Trust me, it's a great side (that ooey, gooey grilled sandwich is a great dipper in the broth). All three of my kids gobbled this up and devoured their sandwiches.

My oldest teen said, "this reminds me a bit of chicken noodle soup, but with sausage" and in a way he's correct! 

Top your hot bowls with freshly grated Parmesan cheese - it's a must! The nutty, salty cheese really brings it all together.

Make this soup on the next chilly day. If you don't have ditalini pasta on hand or can't find it, use any small pasta you like - but make sure it's small - you don't want the pasta to overtake the soup. 

I can't wait to hear about your version.

Please share your photos of this soup! I'd love to share them on socials. It's such a cozy bowl of comfort I hope you and your family love it as much as we do.

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Yield: 10

Author: Ally

Sausage Ditalini Soup

This easy, flavorful sausage and pasta soup is filling and super easy to make. Serve with a side of toasted grilled cheese sandwiches for dipping!

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 lb ground mild sausage
• 1 white onion, diced
• 1 T garlic, minced
• 1 t. Italian seasoning
• 1 t salt
• 1 t pepper
• 1 T olive oil
• 5 cups chicken stock
• 1 cup heavy cream
• 2 cups fresh spinach
• 2 cups dry ditalini pasta (or any very small pasta shape)
• 1/2 cup Parmesan cheese, freshly grated + add'l for topping

Instructions

1. In a large Dutch oven or soup pot pour in the olive oil and bring the pot to medium heat.
2. Add in the minced onions and sauté until translucent (a few minutes) and then add in the minced garlic and stir.
3. Break up the ground sausage, putting it in the pot and continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
4. Add in the salt, pepper and Italian seasoning, stirring to combine. Pour in the chicken stock and bring up to a slight boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt.
5. Add in the 2 cups of dry ditalini pasta to cook - this will take around 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream.
6. Serve warm with Parmesan cheese as a topping if desired.

Nutrition Facts

Calories

363.9

Fat

25.04 g

Sat. Fat

10.92 g

Carbs

19.29 g

Fiber

0.97 g

Net carbs

18.34 g

Sugar

3.62 g

Protein

14.89 g

Sodium

785.6 mg

Cholesterol

66.55 mg

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