Quick Italian Sausage Ditalini Soup

Serves 1
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Directions

  1. 1Add Italian sausage links to the pumpkin dutch oven and begin breaking them apart.
  2. 2Add Italian sausage links to the pumpkin dutch oven and begin breaking them apart.
  3. 3Add Italian sausage links to the pumpkin dutch oven and begin breaking them apart.
  4. 4Add diced onion and minced garlic to the pan with the sausage, breaking everything apart and mixing well.
  5. 5Add diced onion and minced garlic to the pan with the sausage, breaking everything apart and mixing well.
  6. 6Add diced onion and minced garlic to the pan with the sausage, breaking everything apart and mixing well.
  7. 7Season with Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper, mixing everything together.
  8. 8Season with Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper, mixing everything together.
  9. 9Season with Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper, mixing everything together.
  10. 10Add chopped parsley, crushed tomatoes, chicken stock, and ditalini pasta to the pot, then bring to a boil and cook until the pasta is al dente.
  11. 11Add chopped parsley, crushed tomatoes, chicken stock, and ditalini pasta to the pot, then bring to a boil and cook until the pasta is al dente.
  12. 12Add chopped parsley, crushed tomatoes, chicken stock, and ditalini pasta to the pot, then bring to a boil and cook until the pasta is al dente.
  13. 13Add cream cheese and fresh spinach to the soup, stirring until the cream cheese is melted and the spinach is wilted.
  14. 14Add cream cheese and fresh spinach to the soup, stirring until the cream cheese is melted and the spinach is wilted.
  15. 15Add cream cheese and fresh spinach to the soup, stirring until the cream cheese is melted and the spinach is wilted.
  16. 16Stir in grated Parmesan cheese.
  17. 17Stir in grated Parmesan cheese.
  18. 18Stir in grated Parmesan cheese.
  19. 19Serve the soup and grate fresh Parmesan cheese on top.
  20. 20Serve the soup and grate fresh Parmesan cheese on top.
  21. 21Serve the soup and grate fresh Parmesan cheese on top.

Ingredients

  • 4 links Italian sausage
  • 4 links Italian sausage
  • 4 links Italian sausage
  • 0.5 cup Diced onion
  • 0.5 cup Diced onion
  • 0.5 cup Diced onion
  • 2 cloves Minced garlic
  • 2 cloves Minced garlic
  • 2 cloves Minced garlic
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Smoked paprika
  • 1 tablespoon Smoked paprika
  • 1 tablespoon Smoked paprika
  • 0.5 teaspoon Red pepper flakes
  • 0.5 teaspoon Red pepper flakes
  • 0.5 teaspoon Red pepper flakes
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Black pepper
  • 0.25 cup Chopped parsley
  • 0.25 cup Chopped parsley
  • 0.25 cup Chopped parsley
  • 1 can Crushed tomatoes
  • 1 can Crushed tomatoes
  • 1 can Crushed tomatoes
  • 32 oz Chicken stock
  • 32 oz Chicken stock
  • 32 oz Chicken stock
  • 1 cup Ditalini pasta
  • 1 cup Ditalini pasta
  • 1 cup Ditalini pasta
  • 4 oz Cream cheese
  • 4 oz Cream cheese
  • 4 oz Cream cheese
  • 5 oz Fresh spinach
  • 5 oz Fresh spinach
  • 5 oz Fresh spinach
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese

Equipment

Pumpkin Dutch ovenMeat choppersGrater

Tips

  • This soup is a great go-to for fall season.