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
Scale
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.
