Ingredients:

  • pound Italian Sausage (casings removed)
  • medium Yellow Onion, diced
  • large Carrot, diced
  • stalk Celery, diced
  • cloves Garlic, minced
  • tablespoons Unsalted Butter
  • tablespoons All-Purpose Flour
  • /2 cup Dry White Wine (e.g., Pinot Grigio)
  • cups Low Sodium Chicken Broth
  • cup Heavy Cream (35% fat)
  • cup Dry Ditalini Pasta
  • cup Freshly Grated Parmesan Cheese (plus more for serving)
  • cups Fresh Spinach (packed)
  • teaspoon Dried Oregano
  • Salt and Freshly Ground Black Pepper, to taste
  • tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until deeply browned and cooked through. Drain off excess grease, leaving about 1 tablespoon in the pot, and set the cooked sausage aside.
  2. Reduce heat to medium. Add the diced onion, carrot, and celery to the pot. Sauté gently for 6–8 minutes until vegetables are softened, scraping up any browned bits (fond). Add the minced garlic and oregano; cook for 1 minute until fragrant.
  3. Push the vegetables to one side of the pot. Add the butter to the cleared space and let it melt. Whisk in the flour completely until a thick paste (roux) forms. Cook the roux for 1–2 minutes, stirring constantly.
  4. Pour in the white wine, scraping the bottom of the pot vigorously to deglaze. Let it bubble and reduce by half (about 2 minutes).
  5. Slowly whisk in the chicken broth until no lumps form. Bring the mixture to a gentle simmer. Add the dry ditalini pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally until al dente.
  6. Reduce the heat to low. Stir in the heavy cream and the reserved cooked sausage. Let the soup warm through gently; do not boil once the cream is added.
  7. Remove the pot from the heat. Gradually stir in the 1 cup of grated Parmesan cheese until fully melted and the soup is velvety smooth. Stir in the fresh spinach until just wilted (about 1 minute).
  8. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish generously with extra Parmesan and fresh parsley, and serve immediately.