Sausage Ditalini Soup w/Fresh Spinach

Sausage Ditalini Soup with Fresh Spinach

This soup is comfort in a bowl. Savory sausage, tender carrots and celery, and a touch of garlic and herbs create a flavorful broth. Tiny ditalini pasta and fresh greens make it hearty, while a swirl of cream and a sprinkle of Parmesan take it just a little over the top. Quick to make, impossible not to love—perfect for weeknights or anytime you need a warm hug in a bowl. (serves 4-6)

Ingredients:

• 1 pound ground sausage (sweet, mild, hot, or a mix)

• 1 tablespoon olive oil + 1 teaspoon butter

• 1 white onion, diced

• 3-4 cloves garlic, minced

• 4-6 carrots, thickly chopped

• 3-4 stalks celery, thickly chopped

• Sea salt & freshly cracked black pepper

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• Pinch of crushed red pepper flakes

• ½ cup dry white wine (optional, adds depth)

• 5-6 cups chicken stock (or half chicken/half vegetable)

• 1 cup heavy cream

• 2-3 cups fresh spinach or baby kale

• 1 ½ cups dry ditalini pasta

• ½ cup Parmesan cheese, freshly grated + extra for topping

• Zest of ½ lemon

• 1 tablespoon chopped fresh parsley for garnish

• Optional drizzle: good quality olive oil

Instructions:

1. Brown the sausage: Heat olive oil and butter in a large Dutch oven over medium heat. Add crumbled sausage and cook until golden brown, letting some edges caramelize for flavor. Remove and set aside.

2. Sauté the aromatics: In the same pot, add onion, carrots, and celery. Sprinkle lightly with salt and cook until softened, 4-5 minutes. Stir in garlic, crushed red pepper, oregano, basil, and tomato paste—cook 1-2 minutes to bloom flavors.

3. Deglaze for depth: Pour in white wine (if using) and scrape up all the tasty browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.

4. Build the soup: Add chicken stock and bring to a gentle boil. Stir in the browned sausage, then add the ditalini pasta. Cook until al dente, 8-10 minutes.

5. Finish with greens and cream: Add spinach or kale and let it wilt. Turn off heat, stir in heavy cream, Parmesan, and lemon zest for brightness. Taste and adjust salt and pepper.

6. Serve like a chef: Ladle into bowls, sprinkle with extra Parmesan, fresh parsley, and a drizzle of olive oil for that final luxurious touch.