Ingredients
• 1 tbsp olive oil
• ½ lb (225g) Italian sausage, casings removed (mild or hot)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or full-fat coconut milk
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning
• ½ tsp nutmeg (optional, for warmth)
• Salt & black pepper to taste
• 1 cup uncooked small pasta (like mini shells or elbow macaroni)
• 2 cups fresh spinach or kale, chopped
• Optional: ½ cup ricotta cheese (for dolloping)
• Fresh parsley or basil, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Cook sausage, breaking it apart, until browned. Drain excess fat if needed.
- Add onion and sauté 4–5 minutes until soft. Stir in garlic and cook 30 seconds more.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream, Parmesan, Italian seasoning, nutmeg, salt, and pepper. Mix until cheese melts and soup is smooth.
- Add uncooked pasta. Simmer covered for 10–12 minutes, until pasta is tender.
- Stir in spinach and cook 1–2 minutes until wilted.
- Taste and adjust seasoning—add more Parmesan, pepper, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh herbs and extra Parmesan. Optional: swirl in a spoonful of ricotta.
✨ Great with:
• Garlic bread or crusty baguette
• A crisp green salad
• As a quick weeknight comfort meal
💡 Make ahead: Store in the fridge up to 4 days or freeze (without pasta). Reheat gently—the ricotta may separate slightly.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 25 mins , Total Time : 35 mins , Servings : 4 , Calories : 380 per serving , Net Carbs: 28g , Fats: 22g , Protein: 22g