Ingredients:

  • 1 lb Bulk Italian Sausage
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 6 cups Chicken Broth
  • 1 cup Water
  • 1.5 cups Dry Ditalini Pasta
  • 14.5 oz Fire-Roasted Diced Tomatoes, undrained
  • 1 cup Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese
  • 2 cups Fresh Baby Spinach
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Brown the sausage. Place your Dutch oven over medium high heat with the olive oil. Add the Italian sausage, using your spoon to break it into small, bite-sized crumbles. Sauté until it is deeply browned and has some slightly crispy edges, which usually takes about 7 to 8 minutes. Note: That browning is where the flavor lives, so don't rush it.
  2. Reserve the fat. Use a slotted spoon to move the cooked sausage to a plate, but leave that flavorful rendered fat in the pan. This is your cooking liquid for the aromatics.
  3. Sauté the aromatics. Drop the heat to medium. Toss in your diced onions and cook them in the sausage fat until they are soft and translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for exactly 60 seconds until the air smells amazing.
  4. Build the broth. Pour in your chicken broth, the cup of water, and the entire can of fire roasted tomatoes (don't drain them!). Turn the heat up and bring this mixture to a full, rolling boil.
  5. Cook the pasta. Add the dry ditalini directly into the boiling broth. Lower the heat slightly to maintain a steady simmer. Let it cook for 8 to 10 minutes. Stir occasionally to make sure the pasta doesn't stick to the bottom of the pot.
  6. Test for doneness. You want the pasta to be al dente — firm to the bite. It will continue to soften slightly in the residual heat, so don't let it get mushy now.
  7. Finish the base. Turn the heat down to low. Stir the browned sausage back into the pot. Pour in the heavy cream and sprinkle in the grated parmesan.
  8. Emulsify the sauce. Stir constantly for a minute or two. You will see the broth transform from a thin liquid into a creamy, unified sauce as the cheese melts and the cream integrates.
  9. Wilt the greens. Fold in the baby spinach. It will look like a lot, but it shrinks down almost instantly. Stir until it's just wilted and bright green.
  10. Season and serve. Taste the soup first. Depending on your broth and cheese, you might not need much salt. Add the half teaspoon of salt and cracked black pepper, adjust to your liking, and serve it up immediately.