Sausage Ditalini Soup

1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon garlic, minced
1 pound ground (or chopped links) mild sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
5 cups chicken stock
1/2 cup Parmesan cheese, freshly grated + additional for topping
2 cups fresh spinach
2 cups dry ditalini pasta (or any very small pasta shape)
1 cup heavy cream
 
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and sauté until translucent, a few minutes. Add the minced garlic and stir.
 
Add the sausage to the pot and stir to break it up. Continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
 
Add the salt, pepper, and Italian seasoning to the pot, stirring to combine. Pour in the chicken stock and bring to a gentle boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt. Add in the 2 cups of dry ditalini pasta. Cook for about 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream. Serve hot with additional Parmesan cheese as a topping if desired.
 
Serves 6.
 
From Ally’s Sweet and Savory Food blog with edits for clarity