Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients

• 1 lbs Italian Sausage
• 1 medium Onion
• 3 cloves Garlic, minced
• 4 C Chicken Broth
• 1 C Heavy Cream
• 1 C Ditalini Pasta
• 1 C Fresh Spinach or Kale
• 1/2 C Grated Parmesan
• Salt & Pepper to Taste
• Olive Oil for cooking

Instructions

1. In a large soup pot, heat and drizzle olive oil over medium heat.
   
2. Add the Italian Sausage breaking it apart as it cooks. Sauté until its browned and fully cooked, about 5-7 minutes. Remove sausage and set it aside.
3. In the same pot, add the diced onion and sauté until it's translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in chicken broth and bring to a gentle simmer. Add the pasta and cook according to package instructions, usually 8-10 minutes.
5. Reduce heat and stir in the heavy cream, allowing it to blend smoothly into the soup.
6. Return the cooked sausage to the pot and add the spinach. Cook for an additional 2-3 minutes until the spinach wilts.
7. Stir the grated parmesan , mix well, and season with salt and pepper if desired.
8. Serve hot and enjoy!

Can be frozen for up to 3 months.