Serves 1
Directions
- 1Add Italian sausage links to the pumpkin dutch oven and begin breaking them apart.
- 2Add diced onion and minced garlic to the pan with the sausage, breaking everything apart and mixing well.
- 3Season with Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper, mixing everything together.
- 4Add 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.
- 5Add cream cheese and fresh spinach to the soup, stirring until the cream cheese is melted and the spinach is wilted.
- 6Stir in grated Parmesan cheese.
- 7Serve the soup and grate fresh Parmesan cheese on top.
Ingredients
- 4 links Italian sausage
- 0.5 cup Diced onion
- 2 cloves Minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon Smoked paprika
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped parsley
- 1 can Crushed tomatoes
- 32 oz Chicken stock
- 1 cup Ditalini pasta
- 4 oz Cream cheese
- 5 oz Fresh spinach
- 0.5 cup Parmesan cheese
Equipment
Pumpkin Dutch ovenMeat choppersGrater
Tips
- This soup is a great go-to for fall season.
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