Spicy Italian Sausage Soup

Ingredients

• 11 lb Italian sausage(454g)
• 21 teaspoon Salt(6g)
• 30.5 teaspoon Black pepper(1g)
• 41 teaspoon Onion powder(2.5g)
• 54 clove Minced garlic(12g)
• 60.5 teaspoon Red pepper flakes(1g)
• 71 teaspoon Oregano(1g)
• 81 teaspoon Parsley(1g)
• 91 teaspoon Basil(1g)
• 101 Yellow onion(150g)
• 111 cup Sun dried tomatoes(60g)
• 120.5 cup Dry red wine(120g)
• 1332 oz Chicken broth(907g)
• 1424 oz Tomato sauce(680g)
• 151 cup Crushed tomatoes (drained)(240g)
• 161.5 cup Ditalini pasta(180g)
• 171.5 cup Heavy whipping cream(360g)
• 182 cup Baby spinach(60g)
• 190.5 cup Parmesan cheese (freshly grated)(50g)
• 200.25 cup Fresh basil (for garnish)(5g)
• 212 tablespoon Cream cheese (optional)(28g)

Instructions

1. 1In a large pot over medium heat, cook the Italian sausage until browned. Drain excess fat if needed.
2. 2Add diced yellow onion and cook until softened, about 5 minutes.
3. 3Stir in minced garlic, salt, pepper, onion powder, red pepper flakes, oregano, parsley, and basil. Cook for 1 minute until fragrant.
4. 4Add sun dried tomatoes and cook for another 2 minutes.
5. 5Pour in dry red wine and simmer for 2-3 minutes to reduce slightly.
6. 6Add chicken broth, tomato sauce, and drained crushed tomatoes. Stir to combine.
7. 7Bring to a boil, then reduce heat and simmer for 10 minutes.
8. 8Add Ditalini pasta and cook until al dente, about 8-10 minutes.
9. 9Stir in heavy whipping cream and cream cheese (if using) until melted and combined.
10. 10Add baby spinach and cook until wilted, about 2 minutes.
11. 11Stir in freshly grated Parmesan cheese.
12. 12Taste and adjust seasonings, adding more of the same spices if desired.
13. 13Serve hot, garnished with fresh basil.