Servings: 6 to 8

1 lb sweet Italian sausage 1 lb sweet Italian sausage
2 tablespoons olive oil 2 tablespoons olive oil
1 large onion, diced 1 large onion, diced
3 garlic cloves, minced 3 garlic cloves, minced
6 cups chicken broth 6 cups chicken broth
1 cup heavy cream 1 cup heavy cream
1 and 1/2 cups ditalini pasta 1 and ½ cups ditalini pasta
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried basil 1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional) ½ teaspoon red pepper flakes (optional)
Salt and pepper to taste Salt and pepper to taste
4 cups fresh spinach, roughly chopped 4 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus more for garnish 1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish Fresh parsley, chopped for garnish

In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.
In the same pot, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, bring to a boil and then reduce to a simmer. Stir in heavy cream, oregano, basil, red pepper flakes, and season with salt and pepper.
Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.
Return the cooked sausage to the pot and add the chopped spinach, cooking until the spinach wilts, roughly 2 minutes.
Off the heat, stir in the grated Parmesan cheese until melted and well incorporated.
Serve the soup hot, garnished with additional Parmesan and fresh parsley if desired

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 480 kcal | Servings: 6-8 servings  Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 480 kcal | Servings: 6 to 8 servings