Directions:
Step 1
Brown the Italian sausage in a large pot over medium heat. After the sausage is cooked, use a slotted spoon to remove it from the pot and set it aside.
Step 2
In the same pot, add olive oil and sauté the diced onion until soft. Add the minced garlic to the pot and cook for one more minute.
Step 3
Add the chicken broth to the pot and heat until it reaches a simme. Stir in heavy cream, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
Step 4
Add ditalini pasta to the simmering broth and cook until al dente.
Step 5
Return the cooked sausage to the pot and add chopped spinach. Cook until the spinach wilts.
Step 6
Remove the pot from heat and stir in grated Parmesan cheese until melted.
Step 7
Serve the soup topped with additional Parmesan cheese and chopped parsley.
Variations & Tips:
– For extra creaminess, incorporate mascarpone cheese.
– Experiment with adding carrots or red bell peppers for sweetness and color.
– Flavors deepen over time, but when reheating, add extra liquid as the pasta may absorb broth.