Ingredients
Equipment
Method
Brown sausage
- In a large pot over medium-high heat, brown the Italian sausage until cooked through and crumbled, then drain the fat and set the sausage aside.
Make the creamy base
- Melt the butter in the same pot over medium heat, then sauté the onion for 4 minutes until softened and translucent.
- Add the garlic and flour to the pot and cook for 1-2 minutes, stirring constantly, until the flour smell turns mild.
- Gradually whisk in the chicken broth and heavy cream until smooth, then stir in the Italian seasoning and nutmeg.
- Bring the soup to a gentle simmer over medium heat, keeping steady bubbles around the edges.
Cook pasta and finish
- Add the ditalini or small pasta and simmer for 8-9 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low, then stir in 1 cup parmesan until fully melted and the broth turns silky.
- Add the kale, sausage, and red pepper flakes, and cook for 4-5 minutes until the kale wilts and turns bright green.
- Season with salt and pepper to taste, then top each bowl with the remaining parmesan.
Notes
For the creamiest texture, keep the heat low once you add the parmesan so it melts smoothly instead of turning grainy. Store leftovers in the refrigerator up to 3 days; freeze is not recommended because cream-based soup and pasta can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce the parmesan slightly.