Description
This comforting Parmesan Beef Sausage Ditalini Soup combines savory Italian sausage with tender vegetables, hearty ditalini pasta, and fresh greens in a rich tomato and beef broth base. Finished with freshly grated Parmesan cheese and fresh parsley, it’s a filling and flavorful soup perfect for any cozy meal.
Ingredients
Scale
Meat and Dairy
- 1 pound beef Italian sausage
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
Vegetables
- 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)
Pantry Staples
- 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
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage 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 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 the vegetables soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Pour in the balsamic vinegar or 1/4 cup beef broth and scrape up any browned bits from the pot bottom with a wooden spoon.
- Simmer Soup Base: Stir in crushed tomatoes and remaining beef broth. Add the bay leaf and red pepper flakes. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let simmer for at least 15-20 minutes to develop flavors.
- Cook Pasta: Increase heat back to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook according to package directions (7-9 minutes) until al dente.
- Add Sausage and Greens: Once pasta is cooked, return browned sausage to the pot. Stir in fresh spinach or kale and cook for 2-3 minutes until greens have wilted.
- Finish Soup: Remove bay leaf. Stir in about half a cup of freshly grated Parmesan cheese until melted and well incorporated. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle hot soup into bowls. Garnish with extra Parmesan and fresh chopped parsley if desired. Serve immediately and enjoy your hearty, comforting soup.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Fresh greens like spinach can be swapped for kale or Swiss chard.
- For a thinner soup, add extra beef broth to your desired consistency.
- Leftovers keep well in the fridge for 3-4 days; pasta may absorb broth overnight.
- To make this recipe gluten free, substitute gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Parmesan Beef Sausage Soup, Ditalini Soup, Italian Sausage Soup, Hearty Soup Recipe, Comfort Food, Italian Soup
