1-Getting started with this Italian Sausage Ditalini Soup begins with prepping your ingredients to make cooking smooth and fun. For more ideas on simple meals, check out our Italian sausage sheet pan dinner for another quick option. First, brown the 1 pound bulk Italian sausage in a large stockpot or Dutch oven over medium heat until it’s nicely cooked through.

2-Next, add the 1 small diced onion, 1 teaspoon garlic powder, and ½ teaspoon dried oregano; stir and cook until the onions turn translucent and soft. This step builds that classic Italian flavor you love in ditalini soup. Then, mix in the 28 ounces canned crushed tomatoes and 8 cups chicken stock; crank up the heat to medium-high and bring everything to a boil.

3-Once boiling, toss in the 3 cups uncooked ditalini pasta and let it boil for about 8 minutes or until it’s nearly al dente. In a separate bowl, combine the 1½ cups whole milk with 2 tablespoons cornstarch to make a slurry, then stir that into the soup and bring it back to a boil for a creamy texture. Finally, lower the heat, add the 10 ounces chopped spinach and ¾ cup grated parmesan cheese, and stir until the spinach wilts and the cheese melts smoothly.

4-Serve your soup hot with extra parmesan on top if you like, and enjoy the comforting blend of flavors.