Spicy Creamy Italian Sausage & Spinach Ditalini Soup
Ingredients
Base
- 1.5 lbs hot Italian sausage
- 1 shallot finely diced
- 4 garlic cloves minced
- 1 14 oz can crushed tomatoes
- 32 oz chicken broth
- 2 cups water
- 8 oz ditalini pasta
- 2 bay leaves
Creamy Finish
- 4 oz cream cheese ½ block, cubed
- ¼ cup half & half
Greens
- 2 –3 cups baby spinach add in after soup stops bioling
Seasonings
- ½ tsp garlic salt
- ½ tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp Red chili flakes:
- Salt to taste (late)
For Serving
- Freshly grated Parmesan cheese
Instructions
Brown the sausage
- In a large pot or Dutch oven over medium heat, brown the sausage thoroughly, breaking it up and letting it develop real color.
Aromatics
- Add shallot and cook 2–3 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
Build the soup
- Add crushed tomatoes, chicken broth, water, bay leaves, garlic salt, onion powder, Italian seasoning, black pepper, and red chili flakes.
- Bring to a gentle boil.
Cook the pasta
- Add ditalini and simmer until just al dente, stirring occasionally.
Make it creamy
- Reduce heat to low. Stir in cream cheese until fully melted and smooth.
- Add half & half and stir to combine.
Finish with heat and greens
- Stir in remaining ¼–½ tsp red chili flakes.
- Turn off heat, add spinach, stir, cover, and let wilt for 1–2 minutes.
Final adjustment
- Remove bay leaves. Taste and add salt only if needed.
Serve
- Top with freshly grated Parmesan and serve immediately.
Video
@jefsmk This spicy Italian sausage & spinach ditalini soup had no business being this good. 🌶️🔥 Creamy, spicy, cozy, dangerous. Would you add pasta… or keep it brothy? 👉 Save this if you’re making soup this week 👉 Comment ‘SPICY’ if you’d crank the heat even more SSoupTokSSpicyFoodCComfortFoodHomeCooking
♬ Aesthetic - BoominBeats