Made this for the playoffs and the pot was scraped clean! Need to double the batch next time!

In a large pot, cook the Italian sausage over medium heat, breaking it apart until fully browned. Remove with a slotted spoon and set aside.

Add olive oil to the pot, sautéing the onion until soft. Stir in the garlic for a minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the heavy cream, oregano, basil, red pepper flakes, seasoning with salt and pepper.

Introduce the ditalini pasta, cooking until al dente.

Add back the sausage and the spinach, cooking until the spinach has wilted.

Remove from heat, stir in Parmesan until melted.

Serve garnished with extra Parmesan and parsley.

Variations & Tips:

Opt for half-and-half or whole milk for a less rich version.

Mascarpone can be added for extra creaminess.

Adding carrots or red bell peppers can provide additional sweetness and color.

The soup’s flavors deepen over time, though the pasta may absorb more broth. Add extra liquid upon reheating if necessary.

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