Creamy Sausage and Tomato Pasta Soup

In a large pot or Dutch oven, brown the hot Italian sausage over medium-high heat, breaking it up as it cooks.

Once the sausage is fully cooked, add the diced onion and cook until softened, about 3-5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the block of cream cheese and stir continuously until it's fully melted and incorporated into the sausage mixture.

Reduce heat to medium-low. Slowly stir in the shredded Parmesan cheese in batches until fully melted.

Stir in the shredded mozzarella cheese until fully melted.

Slowly pour in 4 cups (one 32 oz carton) of the chicken broth, stirring constantly to create a smooth, creamy base.

Stir in the two cans of tomato sauce and the two cans of Italian-style diced tomatoes (undrained).

Season the soup with Italian seasoning, garlic powder, onion powder, and Creole seasoning. Stir to combine.

Stir in the ditalini pasta.

Bring the soup to a simmer and cook for about 15-20 minutes, or until the pasta is tender. Stir frequently to prevent the pasta from sticking to the bottom.

As the soup thickens from the pasta, stir in the remaining 4 cups of chicken broth as needed to reach your desired consistency.

Once the pasta is cooked, stir in the chopped spinach and cook until it has wilted, about 2-3 minutes.

Turn off the heat and stir in the heavy whipping cream.

Let the soup rest for a few minutes before serving.