Description
This delicious Parmesan Beef Sausage Ditalini Soup is a hearty and comforting bowl of rich flavors. Featuring savory browned Italian beef sausage, tender diced vegetables, and nutty Parmesan cheese, all simmered together with ditalini pasta in a flavorful tomato and beef broth base. This soup is perfect for a satisfying family meal that comes together in about 45 minutes.
Ingredients
Scale
Meat
- 1 pound beef Italian sausage
Vegetables & Herbs
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, roughly chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Red pepper flakes, to taste
- Fresh parsley, chopped, for garnish
Liquids & Broths
- 1 tablespoon olive oil
- 4 cups beef broth, divided
- 1 splash balsamic vinegar or 1/4 cup beef broth (for deglazing)
Pantry Staples
- 1 (14-ounce) can crushed tomatoes
- 3/4 cup ditalini pasta
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Brown the Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef Italian sausage, breaking it apart with a spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the pot.
- Sauté the Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot with the sausage drippings. Sauté for 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 a splash of balsamic vinegar or 1/4 cup beef broth, scraping up browned bits from the bottom of the pot with a wooden spoon to add depth of flavor.
- Simmer the Soup Base: Stir in crushed tomatoes and the remaining beef broth. Add the bay leaf and bring the soup to a gentle simmer. Reduce heat to low, cover, and let it simmer for 15-20 minutes to develop flavor.
- Cook the Pasta: Increase heat to medium-high and bring the soup back to a rolling boil. Add the ditalini pasta and cook according to package directions, usually 7-9 minutes, until al dente.
- Finish the Soup: Once pasta is cooked, return the browned beef sausage to the pot. Stir in fresh spinach or kale and cook for 2-3 minutes until greens wilt.
- Season and Add Cheese: Remove the bay leaf. Stir in 1/2 cup freshly grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with salt, black pepper, and red pepper flakes as desired.
- Serve: Ladle the hot soup into bowls. Garnish with extra freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve immediately and enjoy!
Notes
- Use lean Italian sausage for less fat, or substitute turkey sausage for a lighter version.
- Ditalini pasta can be replaced with small pasta shapes like elbow macaroni.
- For a thicker soup, reduce the amount of beef broth slightly.
- Fresh spinach or kale adds a nutritious green boost and vibrant color.
- Adjust red pepper flakes for desired spice level or omit for mild flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
