There is nothing quite like settling in with a warm bowl of this Delicious Parmesan Beef Sausage Ditalini Soup Recipe to make you feel cozy and satisfied. Combining hearty beef Italian sausage with tender ditalini pasta, fresh vegetables, and a generous sprinkle of freshly grated Parmesan, this soup bursts with flavor and comforting textures. It’s rustic yet refined, filling but fresh, and the perfect way to turn simple ingredients into a standout meal that’s both nourishing and utterly delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color, creating that perfect balance that makes this soup so irresistible. These staples are simple but essential for bringing the dish to life.
- Beef Italian Sausage: Provides rich, savory depth and a robust meaty base.
- Ditalini Pasta: Small and bite-sized, great for soaking up the flavorful broth.
- Freshly grated Parmesan Cheese: Adds a nutty, creamy richness that ties everything together.
- Onion: Gives a subtle sweetness and aromatic foundation.
- Carrots: Bring a natural sweetness and a burst of color.
- Celery: Adds crunch and a clean, fresh flavor.
- Garlic: Infuses the broth with bold, savory aroma.
- Beef Broth: Creates a rich, hearty soup base.
- Balsamic Vinegar or Beef Broth (for deglazing): Lifts all the browned bits from the pot, adding depth.
- Crushed Tomatoes: Introduce acidity and a subtle sweetness that balances the beef.
- Fresh Spinach or Kale: Bring vibrant color and nutrients, plus a lovely textural contrast.
- Dried Oregano: Adds earthy, slightly peppery notes.
- Dried Basil: Lends sweet, herbal undertones.
- Bay Leaf: Infuses the broth with subtle complexity.
- Red Pepper Flakes: Give just the right kick of heat to awaken the flavors.
- Fresh Parsley: A final fresh touch that brightens each serving.
How to Make Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Sausage
Start by heating a splash of olive oil in your largest pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it up with your spoon as it cooks. You want to brown it thoroughly until there are no pink bits left—about 5 to 7 minutes. Once perfectly browned, scoop the sausage out and set it aside, leaving all those flavorful drippings behind to cook your veggies.
Step 2: Sauté the Vegetables
Reduce the heat to medium and toss in the onion, carrots, and celery. These three form the classic flavor trifecta that brings both sweetness and crunch. Sauté them in the sausage drippings for 5 to 7 minutes until they start to soften, stirring occasionally so nothing sticks or burns.
Step 3: Add Garlic and Herbs, Then Deglaze
Stir in minced garlic, dried oregano, and dried basil, letting them mingle and release their fragrance for about a minute. Then pour in a splash of balsamic vinegar or beef broth to deglaze the pan—this means scraping up all those caramelized bits from the bottom. Those bits are flavor gold, so don’t skip this step!
Step 4: Combine Tomatoes and Broth, Then Simmer
Pour in the crushed tomatoes along with the remaining beef broth, then add the bay leaf. Bring your soup to a gentle simmer and lower the heat. Cover the pot and let everything mingle and meld its flavors for at least 15 to 20 minutes. This simmering step deepens the soup’s flavor and softens the veggies perfectly.
Step 5: Cook the Ditalini Pasta
Turn the heat back up to medium-high and bring the soup to a boil. Add the ditalini pasta and cook until al dente—usually 7 to 9 minutes, depending on your package instructions. The small pasta shape is great because it fills every spoonful without overpowering the other ingredients.
Step 6: Return Sausage and Add Greens
After your pasta is perfectly cooked, stir the sausage back into the pot. Toss in your fresh spinach or kale and allow the greens to wilt, cooking just 2 to 3 minutes. This final step adds that fresh, vibrant texture and packs a nutritional punch.
Step 7: Finish with Parmesan
Remove the bay leaf and stir in a generous handful of freshly grated Parmesan cheese—about half a cup. Let it melt into the soup, creating a creamy, cheesy finish that takes this dish from great to unforgettable. Taste and adjust with salt and pepper if needed.
Step 8: Serve and Enjoy
Ladle the hot soup into bowls, garnish with extra grated Parmesan and a sprinkle of fresh parsley for brightness, and serve immediately. Prepare for some serious comfort in every spoonful!
How to Serve Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
For the final flourish, a fresh sprinkle of grated Parmesan cheese adds that extra creamy touch and a lovely salty pop. Freshly chopped parsley gives a burst of color and brightness that cuts through the richness perfectly. You might also enjoy a dash of red pepper flakes for some welcome heat.
Side Dishes
This soup is so hearty it can often stand alone, but pairing it with warm, crusty bread or garlic bread elevates the meal to new heights. A simple side salad with fresh greens and a lemon vinaigrette complements the rich flavors beautifully by adding a refreshing crunch.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for an impressive rustic touch. Or, try layering it with a dollop of pesto or swirl of cream just before serving to add complexity. Individual soup pots or colorful bowls bring instant cheer and make every serving feel a little special.
Make Ahead and Storage
Storing Leftovers
Leftover Delicious Parmesan Beef Sausage Ditalini Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as good, if not better, the next day.
Freezing
If you want to freeze this soup, leave out the pasta and fresh greens before freezing, as they don’t hold up well. Freeze the soup base in airtight containers for up to three months. When reheating, add freshly cooked pasta and greens to revive that just-made freshness.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until it’s heated through. If needed, add a splash of broth or water to loosen it. For frozen soup, thaw overnight in the refrigerator before reheating and adding pasta and greens.
FAQs
Can I use turkey or chicken sausage instead of beef Italian sausage?
Absolutely! Turkey or chicken sausage will lighten the dish while still providing a generous dose of savory flavor. Just make sure to use Italian seasoned sausage to keep that classic taste profile.
Is it necessary to use ditalini pasta?
Ditalini’s small size is perfect for this soup, but you can substitute other small pasta shapes like elbow macaroni, small shells, or orzo without losing the overall texture and mouthfeel.
Can I make this soup vegetarian?
Yes, by swapping the beef sausage for a plant-based sausage or hearty mushrooms and using vegetable broth instead of beef broth, you can enjoy a vegetarian version that still captures loads of flavor.
How spicy is this soup?
The red pepper flakes give just a gentle kick that awakens the palate without overwhelming the other flavors, but you can always adjust the heat level to your preference or omit it altogether.
What kind of Parmesan cheese is best for the soup?
Freshly grated Parmesan Reggiano is the ideal choice because it melts smoothly and has a rich, nutty flavor that pre-grated cheeses often lack. Grating it fresh really makes a difference.
Final Thoughts
I cannot recommend enough giving this Delicious Parmesan Beef Sausage Ditalini Soup Recipe a try for your next meal. It’s soulful, satisfying, and packed with flavors that feel like a warm hug in a bowl. Whether you’re cooking for family or friends, this recipe promises comfort and delight with every spoonful. So go ahead, gather those simple ingredients, and create a dish that’s sure to become a favorite in your kitchen.
Print
Delicious Parmesan Beef Sausage Ditalini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 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 Italian-inspired dish combining savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and flavorful herbs in a rich beef broth. Finished with fresh spinach and a generous amount of Parmesan cheese, this comforting soup is perfect for a satisfying family meal.
Ingredients
Meat
- 1 lb beef Italian sausage
Vegetables
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Pantry
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup balsamic vinegar or beef broth (for deglazing)
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth
- 3/4 cup ditalini pasta
- Salt and black pepper, to taste
Dairy
- About 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Herbs
- Fresh parsley, chopped, for garnish
Instructions
- Brown the sausage: 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, and cook for 5-7 minutes until browned and no pink remains. Remove sausage with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté vegetables: Reduce heat to medium and add chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
- Add aromatics and deglaze: Stir in minced garlic, dried oregano, and dried basil and cook for 1 minute until fragrant. Pour in balsamic vinegar or 1/4 cup beef broth to deglaze the pot, scraping brown bits from the bottom.
- Add tomatoes and broth: Stir in crushed tomatoes, beef broth, and bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
- Cook pasta: Increase heat to medium-high until the soup reaches a rolling boil. Add ditalini pasta and cook 7-9 minutes, or until al dente, following package instructions.
- Return sausage and add greens: Stir cooked sausage back into the pot. Add fresh spinach or kale and cook for 2-3 minutes until greens have wilted.
- Finish with cheese and seasoning: Remove bay leaf. Stir in about 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle soup into bowls. Garnish each serving with extra Parmesan cheese and fresh parsley. Serve hot and enjoy!
Notes
- Use fresh Parmesan for best flavor and melting quality.
- You can substitute kale for spinach or vice versa, depending on preference.
- For a spicier soup, increase the amount of red pepper flakes.
- The soup can be made a day ahead; flavors improve after resting.
- Make sure to cook pasta al dente, so it doesn’t become mushy when reheated.
