Dinner

Parmesan Beef Sausage Ditalini Soup Recipe

Name: Parmesan Beef Sausage Ditalini Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound beef Italian sausage; 1/2 cup freshly grated Parmesan cheese, plus more for garnish; 1 medium onion, chopped; 2 medium carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 cups fresh spinach or kale, chopped; Fresh parsley, chopped (for garnish); 1 tablespoon olive oil; 4 cups beef broth, divided; 1/4 cup balsamic vinegar or additional beef broth; 1 (14 oz) can crushed tomatoes; 1 cup ditalini pasta; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 1/4 teaspoon red pepper flakes; Salt and freshly ground black pepper, to taste

ByNoah Steele February 18, 2026February 18, 2026

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Introduction

This Delicious Parmesan Beef Sausage Ditalini Soup is a hearty and flavorful meal perfect for any day of the week. Packed with savory Italian sausage, tender vegetables, and cheesy goodness, this soup comforts and satisfies with every spoonful.

The image shows a close-up of a creamy soup served in a white bowl placed on a white marbled surface. The soup has a light yellow and orange base, with soft textures and small bubbles visible. Floating on top are vibrant green spinach leaves and bright red tomato pieces, along with small bits of ground meat scattered evenly. A fresh basil leaf rests in the center, adding a pop of green and a fresh look. The colors and textures blend to create a warm, hearty, and inviting dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef Italian sausage
1 cup ditalini pasta

½ cup freshly grated Parmesan cheese, plus extra for garnish
1 onion, chopped

2 carrots, chopped
2 celery stalks, chopped

3 cloves garlic, minced
6 cups beef broth
2 tablespoons balsamic vinegar or ¼ cup beef broth (for deglazing)

1 can (14 oz) crushed tomatoes
2 cups fresh spinach or kale
1 teaspoon dried oregano

1 teaspoon dried basil
1 bay leaf
¼ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
1 tablespoon olive oil

Instructions

Step 1: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
Step 2: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften.
Step 3: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Pour in balsamic vinegar or beef broth and scrape up browned bits from the bottom with a wooden spoon.

Step 4: Add crushed tomatoes, remaining beef broth, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 15-20 minutes.
Step 5: Increase heat to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook according to package directions, about 7-9 minutes, until al dente.
Step 6: Once pasta is tender, return cooked sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until the greens wilt.

Step 7: Remove bay leaf. Stir in freshly grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste.
Step 8: Ladle soup into bowls. Garnish with extra Parmesan and chopped fresh parsley. Serve immediately and enjoy.

Tips & Variations

Use turkey or chicken sausage for a lighter version without sacrificing flavor.

Swap ditalini pasta with small shells or elbow macaroni if unavailable.
Add a pinch of red pepper flakes for a spicy kick.
For extra richness, stir in a splash of cream just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as the pasta will absorb liquid. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

The image shows a bowl of creamy soup with many colors and textures. The soup has a light creamy yellow base. Inside it, there are small pasta pieces, bright green spinach leaves, and red tomato pieces, all mixed well. The soup also has pieces of crumbled meat that add texture. On top, fresh green basil leaves sit in the middle, adding a touch of freshness. The bowl is white, and the background is a white marbled surface. The photo looks natural and cozy, taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day when the flavors have had time to meld. Just keep the pasta separate if possible and add it fresh when reheating to avoid mushiness.

Can I freeze this soup?

It’s best to freeze the soup without the pasta, as pasta tends to become mushy after thawing. Freeze the soup in containers and add fresh cooked pasta when reheating.