Instructions

Build the flavor base

• Heat the olive oil in a large Dutch oven or soup pot over medium heat.
• Add the carrots, celery, and red onion. Season lightly with salt and pepper.
• Cook slowly—this is not a stir-fry. Let the vegetables soften gently, stirring occasionally, for 10–15 minutes, until soft and translucent. This slow cooking is key to developing flavor.

  Add aromatics

  • Add the garlic and tomato paste. Stir and cook for 3–5 minutes over medium to medium-low heat, until fragrant and lightly golden. Season again lightly with salt and pepper.

  Brown the sausage

  • Add the hot Italian sausage to the pot. Use a wooden spoon to break it up and cook until fully browned and cooked through, mixing it well with the vegetables.

  Tomatoes & simmer

  • Add the canned tomatoes to the pot. Use a handheld potato masher to gently mash the tomatoes until no large chunks remain.
  • Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 5 minutes, seasoning again lightly with salt and pepper.

  Build the soup

  • Stir in the sun-dried tomatoes, Italian seasoning, and Parmesan rind.
  • Fill the empty tomato can with water and add it to the pot. Then add the chicken stock and heavy cream. Stir well and bring everything to a rolling boil.

  Cook the pasta in the soup

  • Once boiling, season the soup generously with salt—just like you would pasta water.
  • Add the ditalini pasta and cook according to package directions (about 10 minutes), stirring occasionally and scraping the bottom of the pot to prevent sticking.

  Finish with spinach

  • Reduce the heat to a low simmer. Stir in the chopped baby spinach until wilted and fully incorporated. As the pasta cooks, it releases starch, creating the most beautifully creamy texture.

  Taste & serve

  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve hot topped with shaved Parmesan and fresh parsley.