Description
This hearty Parmesan Beef Sausage Ditalini Soup combines savory Italian sausage with tender ditalini pasta, fresh vegetables, and a rich tomato-beef broth, finished with vibrant greens and melted Parmesan cheese for a comforting and flavorful meal perfect for any season.
Ingredients
Scale
Meat and Dairy
- 1 pound beef Italian sausage
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Vegetables and Herbs
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
Liquids and Broth
- 4 cups beef broth, plus 1/4 cup for deglazing or 1 tablespoon balsamic vinegar
- 1 can (14.5 ounces) crushed tomatoes
Pasta
- 3/4 cup ditalini pasta
Other
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Brown the Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add beef Italian sausage, breaking it up with a spoon. Cook until browned and no pink remains, about 5-7 minutes. Remove sausage with slotted spoon, leaving fat in pot.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the sausage drippings. Sauté for 5-7 minutes until vegetables soften, stirring occasionally.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil; cook another minute until fragrant. Pour in balsamic vinegar or 1/4 cup beef broth and scrape browned bits off the pot bottom with a wooden spoon.
- Simmer Soup Base: Add crushed tomatoes and remaining 4 cups beef broth to pot. Add bay leaf. Bring to gentle simmer, reduce heat to low, cover, and simmer for 15-20 minutes to develop flavors.
- Cook Pasta: Increase heat to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook 7-9 minutes until al dente, following package instructions.
- Combine Sausage and Greens: Return cooked sausage to pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish with Cheese and Seasonings: Remove bay leaf. Stir in about 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste soup and adjust salt and pepper as needed.
- Serve: Ladle soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy.
Notes
- For a spicier soup, increase red pepper flakes to 1/2 teaspoon or use spicy Italian sausage.
- Fresh herbs can be used instead of dried, but adjust quantities accordingly (use 1 tablespoon fresh herbs).
- Substitute kale with spinach for a milder green or use a mix of both for varied texture.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use gluten-free pasta to make this recipe gluten-free if needed.
