If you’re craving a heartwarming bowl of savory comfort, this Parmesan Beef Sausage Ditalini Soup Recipe is your new best friend in the kitchen. Imagine tender Italian beef sausage mingling with al dente ditalini pasta, fresh greens, and a rich, tomato-beef broth perfectly seasoned with herbs and a burst of Parmesan cheese. This soup brings together simple, wholesome ingredients to create a dish that’s not only satisfying but also wonderfully easy to make, ideal for cozy dinners or sharing with loved ones.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding its own delightful contribution to the final flavor, texture, and appearance of the soup. From the hearty beef Italian sausage to the fresh brightness of parsley, every component plays a delicious part.
- Beef Italian Sausage: Provides rich, savory flavor and protein that forms the hearty base of the soup.
- Ditalini Pasta: Small pasta shapes that cook quickly and soak up the broth beautifully.
- Freshly grated Parmesan Cheese: Adds a nutty, salty finish that melts into creamy goodness.
- Onion: Lends depth and sweetness as it softens during sautéing.
- Carrots: Give natural sweetness and a subtle crunch contrast.
- Celery: Adds aromatic earthiness and texture.
- Garlic: Infuses the broth with fragrant, savory warmth.
- Beef Broth: The flavorful liquid foundation that enhances meaty richness.
- Balsamic Vinegar or Beef Broth: Used for deglazing to lift all those caramelized bits, adding depth to the soup’s flavor.
- Crushed Tomatoes: Bring vibrant acidity and color to the hearty broth.
- Fresh Spinach or Kale: Offers a fresh, slightly bitter contrast and leafy texture.
- Dried Oregano: A classic herb that ties the flavors together with subtle earthiness.
- Dried Basil: Adds sweet, aromatic notes against the savory backdrop.
- Bay Leaf: Imparts a gentle herbal fragrance throughout the simmering process.
- Red Pepper Flakes: Optional, for a touch of heat and excitement.
- Fresh Parsley: Brightens the dish with a pop of herbaceous freshness as a garnish.
How to Make Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Beef Italian Sausage
Start by heating a splash of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it apart with a spoon. Let it brown thoroughly so all the pink disappears, about 5 to 7 minutes, which will deepen the meaty flavor. Transfer the cooked sausage to a plate, leaving behind those flavorful drippings in the pot.
Step 2: Sauté the Aromatics
Lower the heat to medium and toss in the diced onion, carrots, and celery. Cook them in the sausage drippings, stirring occasionally until they soften and start to sweeten, about 5 to 7 minutes. This step builds the soup’s base with a subtle blend of sweetness and savoriness.
Step 3: Add Garlic and Herbs, Then Deglaze
Stir in minced garlic, dried oregano, and dried basil, cooking just until fragrant, about 1 minute. Then pour in a splash of balsamic vinegar or some beef broth to deglaze the pot. Scrape those caramelized bits off the bottom—this adds incredible depth to your soup.
Step 4: Simmer with Tomatoes and Broth
Pour in crushed tomatoes and the rest of the beef broth, and drop in the bay leaf. Bring everything to a gentle simmer, then turn the heat down low, cover the pot, and let it simmer for at least 15 to 20 minutes. This slow simmer lets all the flavors marry beautifully.
Step 5: Cook the Ditalini Pasta
Turn the heat back up to medium-high and let the soup return to a boil. Add the ditalini pasta and cook until al dente, following the package instructions—usually between 7 and 9 minutes. The pasta will absorb the savory broth, adding a lovely chewiness to each spoonful.
Step 6: Return the Sausage and Add Greens
Once the pasta is ready, stir the browned beef sausage back in along with fresh spinach or kale. Let the greens wilt in the hot soup for 2 to 3 minutes, contributing freshness, color, and a satisfying leafy texture.
Step 7: Finish with Parmesan and Season
Remove the bay leaf, then stir in about half a cup of freshly grated Parmesan cheese until it melts and blends into the soup, making it luxuriously creamy. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper as needed.
Step 8: Serve and Enjoy!
Ladle the hot soup into bowls and garnish with extra Parmesan cheese and a sprinkle of fresh parsley for a burst of color and herbal brightness. Now, dig in and enjoy every comforting spoonful of this Parmesan Beef Sausage Ditalini Soup Recipe!
How to Serve Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
Adding extra freshly grated Parmesan cheese and a handful of chopped parsley on top brings an irresistible finishing touch. The cheese melts slightly, enriching every bite, while parsley adds fresh color and a delicate herbaceous note. For some heat, a sprinkle of red pepper flakes can elevate the flavors beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic rolls for dipping into the luscious broth. A simple green salad with a light vinaigrette complements its richness, keeping your meal balanced and vibrant. Roasted vegetables or a side of creamy polenta also make excellent companions if you want to turn this into a hearty feast.
Creative Ways to Present
For a festive touch, serve the soup in rustic bread bowls that soak up the flavorful broth. You can also layer it in clear glass mugs for an inviting presentation that showcases the colorful ingredients. Sprinkle some toasted pine nuts or drizzle a bit of extra virgin olive oil on top for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 3 days stored in an airtight container. The flavors often deepen overnight, making leftovers even more delicious. Just be aware that the pasta may continue to absorb liquid, so adding a splash of broth when reheating helps maintain the perfect consistency.
Freezing
You can freeze Parmesan Beef Sausage Ditalini Soup Recipe in portion-sized containers for up to 2 months. To avoid soggy pasta after thawing, consider undercooking the ditalini slightly before freezing, or freeze the cooked meat and broth separately from the pasta. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup on the stove over low to medium heat, stirring occasionally to warm it evenly. Add a little extra broth or water if it’s too thick from the pasta absorbing liquid. Avoid overheating which can toughen the sausage and overcook the greens.
FAQs
Can I use turkey sausage instead of beef Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will still provide plenty of flavor, though the soup might be slightly lighter in richness. Adjust seasonings if needed to keep the depth of flavor.
Is it necessary to use ditalini pasta?
While ditalini pasta works beautifully due to its size and texture, you can substitute with small pasta shapes like elbow macaroni, or even orzo, depending on what you have on hand.
Can I make this soup vegetarian?
To make a vegetarian version, swap the beef sausage for plant-based sausage or sautéed mushrooms, and use vegetable broth instead of beef broth. This will change the flavor profile but still result in a hearty, satisfying soup.
How spicy is this soup?
The base recipe has a mild warmth from red pepper flakes, but you can easily adjust the heat by adding more or skipping them altogether, depending on your spice preference.
What’s the best way to reheat leftovers without overcooking the pasta?
Gently warm the soup on the stove over low heat, adding a splash of broth to loosen the pasta and prevent it from becoming mushy. Avoid microwaving at high heat, which can dry out ingredients.
Final Thoughts
This Parmesan Beef Sausage Ditalini Soup Recipe is the kind of homey dish that invites you to slow down and savor every comforting spoonful. It’s straightforward to prepare, packed with satisfying flavors, and perfect for any occasion when you want something warm, nourishing, and utterly delicious. Give it a try—you might just find it becoming your go-to soup for cozy nights in and sharing around the table.
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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-American
Description
This hearty and flavorful Parmesan Beef Sausage Ditalini Soup combines savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a rich tomato-beef broth, all finished with freshly grated Parmesan cheese and vibrant greens for a comforting and satisfying meal perfect for any season.
Ingredients
Meat & Cheese
- 1 lb beef Italian sausage
- ½ cup freshly grated Parmesan cheese (plus extra for garnish)
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups fresh spinach or kale, roughly chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Pasta
- 1 cup ditalini pasta
Liquids
- 6 cups beef broth
- ¼ cup balsamic vinegar or additional beef broth (for deglazing)
- 1 can (14.5 oz) crushed tomatoes
- 1 tablespoon olive oil
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of 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, usually about 5-7 minutes. Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving any rendered fat in the pot.
- Sauté Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot with the sausage drippings. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics and Deglaze: Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Pour in a splash of balsamic vinegar or a quarter cup of beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer Soup Base: Stir in the crushed tomatoes and the remaining beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow flavors to meld.
- Cook Pasta: Increase the heat to medium-high and bring the soup back to a rolling boil. Add the ditalini pasta and cook according to package directions, usually 7-9 minutes, or until al dente.
- Combine Sausage and Greens: Once the pasta is cooked, return the cooked beef Italian sausage to the pot. Stir in the fresh spinach or kale and cook for another 2-3 minutes, or until the greens have wilted.
- Finish Soup: Remove the bay leaf. Stir in a generous handful (about half a cup) of freshly grated Parmesan cheese until it’s melted and incorporated. Taste and adjust seasonings, adding salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish each serving with extra freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley, if desired. Serve immediately and enjoy!
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of crushed red chili during cooking.
- Use fresh herbs if available for a brighter flavor; add them towards the end of cooking to preserve freshness.
- Substitute kale with spinach or other hearty greens like Swiss chard to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
- To make this soup gluten-free, use gluten-free ditalini or small pasta shapes.
