​Creamy Parmesan Italian Sausage Pasta Soup Recipe Is Epic (30 Minutes) by Donna John

My daughter who lives in California called and we were chatting about our dinner plans. When I told her about the new soup recipe I was making and read her the ingredients, she said, "It's zuppa toscana but with spinach and pasta instead of kale and potatoes." Light bulb! Yes, that's exactly what this delicious creamy Italian Parmesan sausage soup recipe is. It's also amazingly tasty and now one of my favorite soups.

This creamy soup is super easy to make and prep and high in protein. (Check out the health benefits of protein.) The only ingredients that need chopping are the onions and garlic. Everything else is dumped into the pot and simmered. This Italian-inspired soup cooks up in less than 20 minutes. Here is your shopping list of ingredients you'll need: Italian sausage, olive oil, onion, garlic, chicken broth, heavy cream (see Recipe Notes), short pasta, crushed red pepper flakes, frozen or fresh spinach (check out the health benefits of spinach) and Parmesan cheese.

This hearty sausage and pasta soup does not lack in the flavor department. Serve this creamy soup for lunch or dinner with your favorite soup side dishes. I served mine with a fresh salad. I think it'll be soup night more often after you try this easy recipe! 

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 - 1 1/2 pounds bulk Italian sausage (mild, regular, sweet or hot)
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 cup heavy cream (you can use evaporated milk)
• 1 1/2 cups short pasta (ditalini, elbows, mini penne, rotini, etc.)
• 2 teaspoons dried Italian seasoning
• crushed red pepper flakes, to taste
• 10 ounces (1 bag) frozen whole leaf or chopped spinach or 4 cups chopped fresh spinach
• 1 cup grated Parmesan cheese, plus more for serving

Here's how to make it: 

1. In a soup pot or dutch oven brown the sausage, breaking it up as you stir, until cooked, about 5 minutes. Remove to a bowl with a slotted spoon. Leave the drippings! (If you can only find Italian sausage in links, simply remove the casings and crumble.)
   
2. In the same pot add the onion. Cook until soft, about 3 to 4 minutes. Add the garlic and cook 30 seconds.
   
3. Add the chicken broth and bring to a boil.
   
4. Add the heavy cream, Italian seasoning, crushed red pepper flakes and black pepper, to taste, and a pinch of salt, or to taste. (You can use evaporated milk instead of heavy cream.)
   
5. Add the pasta. Cook until pasta is al dente, about 7 to 8 minutes. (Use any short pasta you like. I used elbow macaroni.)
   
6. Add the spinach and return the sausage to the pot. (I used a 10-ounce bag of frozen whole leaf spinach.)
   
7. Add the Parmesan cheese.
   
8. Stir until melted. Taste and add more seasonings, if needed. (I usually grate my Parmesan fresh, but for this recipe I chose pre-shredded Parmesan in a tub.)
   
9. Serve hot with more Parmesan cheese and crushed red pepper flakes on top.
   
10. Store any leftovers in an airtight container in the fridge for up to four days. You can freeze this soup in freezer bags or freezer containers.
    

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