Description
This hearty and flavorful Parmesan Beef Sausage Ditalini Soup combines savory Italian sausage, tender ditalini pasta, and fresh vegetables simmered in a rich tomato and beef broth base. Finished with fresh greens and a generous amount of Parmesan cheese, this comforting soup is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Cheese
- 1 lb Beef Italian Sausage
- 1/2 cup Freshly grated Parmesan Cheese (plus extra for garnish)
Vegetables
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 cups Fresh Spinach or Kale, chopped
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Liquids and Broth
- 4 cups Beef Broth
- 1/4 cup Balsamic Vinegar or additional Beef Broth (for deglazing)
- 1 can (14.5 oz) Crushed Tomatoes
- 1 tablespoon Olive Oil (for cooking)
Pasta and Seasonings
- 3/4 cup Ditalini Pasta
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- Salt and freshly ground Black Pepper to taste
Instructions
- Brown the Sausage: Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it apart with a spoon. Cook for 5-7 minutes until browned and no pink remains. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté Vegetables: Reduce the heat to medium. Add chopped onion, carrots, and celery to the pot with the sausage drippings. Sauté for about 5-7 minutes, stirring occasionally until vegetables soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Pour in 1/4 cup balsamic vinegar or beef broth and scrape up any browned bits from the bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in crushed tomatoes and the remaining 4 cups of beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Cook Pasta: Increase heat to medium-high to bring soup to a rolling boil. Add ditalini pasta and cook according to package directions, about 7-9 minutes, until al dente.
- Add Sausage and Greens: Return the cooked sausage to the pot. Stir in chopped fresh spinach or kale. Cook for 2-3 minutes until greens are wilted.
- Finish Soup: Remove the bay leaf. Stir in about half a cup of freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy.
Notes
- Use low-sodium beef broth to control salt levels.
- Fresh spinach or kale can be substituted or combined according to preference.
- For a spicier soup, increase the red pepper flakes to taste.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
- For a gluten-free version, substitute the ditalini pasta with gluten-free small pasta shapes.
