If you’re craving a hearty, comforting meal that’s as satisfying as it is flavorful, look no further than this Delicious Parmesan Beef Sausage Ditalini Soup Recipe. It’s a luscious blend of savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a touch of parmesan magic that transforms simple ingredients into a soul-warming bowl of happiness. Whether you’re feeding your family or impressing friends, this soup offers an irresistible mix of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and sets the stage for a beautiful balance of flavors and textures. Each component in this recipe plays an essential role, from the hearty sausage to the fresh greens, making the soup both nutritious and delicious.
- Beef Italian Sausage: Provides rich, savory depth and a satisfying meaty texture.
- Ditalini Pasta: These tiny tube-shaped pasta pieces soak up the broth perfectly without overpowering the dish.
- Freshly grated Parmesan Cheese: Adds a nutty, salty finish that ties everything together beautifully.
- Onion: Builds a sweet, aromatic base that enhances the overall flavor.
- Carrots: Offer a subtle sweetness and wonderful color contrast.
- Celery: Brings earthiness and crunch to complement the softer vegetables.
- Garlic: Delivers a punch of savory warmth that awakens the senses.
- Beef Broth: Creates a rich, meaty liquid foundation for the soup.
- Balsamic Vinegar or Beef Broth: Perfect for deglazing and lifting those delicious browned bits off the pot.
- Crushed Tomatoes: Introduce a slightly tangy, bright layer to balance the richness.
- Fresh Spinach or Kale: Adds freshness, vibrant color, and a healthy bite.
- Dried Oregano: Enhances the herbal bouquet with subtle Mediterranean notes.
- Dried Basil: Offers a fragrant and slightly sweet flavor profile.
- Bay Leaf: Infuses a delicate, aromatic depth during simmering.
- Red Pepper Flakes: Give the soup a gentle kick to keep things interesting.
- Fresh Parsley: Provides a bright finishing touch to freshen up each bowl.
How to Make Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Sausage
Start by heating a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it up gently with a spoon as it cooks. Let it brown thoroughly for about 5 to 7 minutes until no pink remains. This step is crucial because the caramelized bits of sausage will add a deep, meaty flavor to the soup. Once done, remove the sausage with a slotted spoon and set it aside, leaving all those flavorful drippings in the pot.
Step 2: Sauté the Aromatics
Reduce the heat to medium and toss in chopped onion, carrots, and celery to the pot. These vegetables form the flavorful base of your soup and soften beautifully as you sauté them for 5 to 7 minutes, stirring occasionally. This process unlocks their natural sweetness and gives your soup a warm, inviting aroma. The colorful trio also adds that lovely texture contrast you want in every spoonful.
Step 3: Season and Deglaze
Next, stir in the minced garlic, dried oregano, and dried basil, cooking for just about a minute until fragrant—this short burst really wakes up those herbs without overwhelming the dish. Then pour in a splash of balsamic vinegar or a quarter cup of beef broth to deglaze the pot, carefully scraping up the browned bits stuck to the bottom. Those bits are little pockets of rich flavor that elevate the soup to the next level.
Step 4: Simmer the Soup Base
Add the crushed tomatoes and the remaining beef broth along with a bay leaf. Bring everything to a gentle simmer, then lower the heat, cover the pot, and let it blend and mellow together for 15 to 20 minutes. This slow simmer is where all those individual ingredients harmonize, creating a hearty and full-bodied broth you’ll love.
Step 5: Cook the Pasta
Turn the heat back up to medium-high and bring the soup to a gentle boil again. Add the ditalini pasta and cook according to the package instructions, usually about 7 to 9 minutes, until al dente. The small, tube-shaped pasta is perfect for this soup because it holds the broth in every bite, making the experience even more comforting and filling.
Step 6: Finish with Greens and Sausage
Once the pasta is perfectly cooked, return the browned sausage to the pot. Stir in your fresh spinach or kale, cooking for an additional 2 to 3 minutes until the greens wilt down beautifully. This burst of fresh color also adds nutrients and a lovely hint of earthiness that balances the richness.
Step 7: Add Parmesan and Final Touches
Remove the bay leaf, then stir in about half a cup of freshly grated Parmesan cheese until it melts effortlessly into the soup. The cheese adds the perfect creamy texture and a wonderful savory note. Taste your creation and adjust with salt and black pepper as needed to suit your craving perfectly.
Step 8: Serve and Enjoy
Ladle the hot soup into bowls. Garnish with extra Parmigiano and freshly chopped parsley to add brightness and a touch of elegance. Serve immediately and get ready to dive into one of the most satisfying and flavorful bowls of warmth you’ve had in a long time.
How to Serve Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
For an extra-special touch, sprinkle additional freshly grated Parmesan cheese and some finely chopped fresh parsley on top right before serving. The parsley adds a fresh, herbal lift while the Parmesan boosts the indulgent, cheesy flavor we all crave in a good soup.
Side Dishes
This soup pairs wonderfully with warm crusty bread or soft garlic breadsticks that you can dunk right into the broth. A simple green salad dressed with balsamic vinaigrette or a light citrusy side salad complements the richness of the soup without overpowering the flavors.
Creative Ways to Present
Try serving this soup in mini bread bowls for a cozy, eye-catching presentation, or top each bowl with crispy pancetta or crunchy garlic croutons for extra texture. You can even drizzle a little extra virgin olive oil or a touch of chili oil on top for an elegant, restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve all the delicious flavors and prevent the pasta from absorbing too much broth, which can sometimes happen over time.
Freezing
You can freeze this soup for up to 3 months; however, to avoid mushy pasta upon reheating, consider freezing the soup and cooked ditalini pasta separately. Freeze the soup broth and sausage mixture in airtight containers or freezer bags for best results.
Reheating
Reheat gently on the stove over medium-low heat to warm through without overcooking the pasta. Add a splash of beef broth or water if the soup has thickened too much. Stir in any extra fresh greens or Parmesan cheese to refresh the flavors after reheating.
FAQs
Can I use ground beef instead of Italian sausage?
Absolutely! While Italian sausage gives the soup its signature flavor and spice, substituting ground beef will still yield a hearty and tasty soup. You might want to add a pinch of fennel seeds or red pepper flakes to mimic the sausage’s flavor.
What if I don’t have ditalini pasta?
No worries at all! You can use other small pasta shapes such as elbow macaroni, small shells, or even small penne. Just be sure to adjust the cooking time according to the pasta you choose.
Can I make this soup vegetarian?
For a vegetarian version, swap out the beef sausage and broth for plant-based sausage and vegetable broth. Use mushrooms or lentils to add heartiness, and feel free to boost the herbs and spices to keep the flavor robust.
How spicy is the soup?
The soup has just a gentle kick from the red pepper flakes, but you can easily adjust the heat to your preference by adding more or less. It’s wonderfully balanced to satisfy both mild and slightly spicy tastes.
Is this soup freezer-friendly?
Yes, it freezes well! Just keep the cooked pasta separate to avoid sogginess when thawing and reheating. The flavor stays rich and comforting, perfect for easy meals down the road.
Final Thoughts
This Delicious Parmesan Beef Sausage Ditalini Soup Recipe is one of those rare dishes that feels like an indulgent treat while being surprisingly simple to make. From the first spoonful, you’ll experience layers of deliciousness that warm you from the inside out. Whether for chilly nights, cozy family dinners, or meal prepping, I encourage you to give this recipe a try—you won’t regret it!
Print
Delicious Parmesan Beef Sausage Ditalini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This delicious Parmesan Beef Sausage Ditalini Soup is a hearty and comforting meal perfect for any season. Featuring savory Italian beef sausage, tender ditalini pasta, fresh vegetables, and a rich tomato and beef broth base, all finished with melted Parmesan cheese and fresh herbs, this soup combines robust flavors and satisfying textures in every bowl.
Ingredients
Meat
- 1 lb 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
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
Pantry
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1 (14 oz) can crushed tomatoes
- 6 cups beef broth, divided
- 1 splash balsamic vinegar or 1/4 cup beef broth (for deglazing)
- 1 cup ditalini pasta
- Salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 lb beef Italian sausage, breaking it up with a spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté 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, dried basil, and red pepper flakes. Cook for another minute until fragrant. Pour in a splash of balsamic vinegar or 1/4 cup beef broth, scraping up browned bits from the bottom with a wooden spoon.
- Add Liquids and Simmer: Stir in crushed tomatoes and the remaining beef broth (about 5 3/4 cups). Add the bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to develop flavors.
- Cook Pasta: Increase heat to medium-high to bring soup back to a rolling boil. Add 1 cup ditalini pasta and cook according to package instructions, roughly 7-9 minutes, until al dente.
- Combine and Wilt Greens: Once pasta is cooked, return the cooked sausage to the pot. Stir in fresh spinach or kale and cook for 2-3 minutes until greens have wilted.
- Finish Soup: Remove the bay leaf. Stir in about 1/2 cup freshly grated Parmesan cheese until melted and well incorporated. Taste and adjust seasoning with salt and black pepper.
- Serve: Ladle soup into bowls and garnish with additional Parmesan cheese and chopped fresh parsley if desired. Serve immediately and enjoy!
Notes
- Use high-quality beef Italian sausage for best flavor.
- If you don’t have balsamic vinegar, use beef broth for deglazing instead.
- Fresh spinach or kale can be substituted or combined depending on preference.
- For a thicker soup, reduce the broth quantity slightly or cook uncovered during simmering.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Adjust the red pepper flakes to your desired level of spiciness.
