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
Scale
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.
