Description
This Delicious Parmesan Beef Sausage Ditalini Soup combines savory Italian sausage with hearty vegetables, tender ditalini pasta, and fresh greens, all simmered in a rich tomato and beef broth base. Finished with freshly grated Parmesan cheese and fresh parsley, this warming soup is perfect for a comforting meal and comes together in about 45 minutes.
Ingredients
Scale
Meat and Cheese
- 1 pound 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 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef broth, divided
- 2 tablespoons balsamic vinegar (or additional beef broth for deglazing)
- Salt and freshly ground black pepper, to taste
- 1 cup ditalini pasta
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the 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 the 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 begin to soften.
- Add Garlic and Herbs, Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Pour in 2 tablespoons balsamic vinegar or ¼ cup beef broth and scrape browned bits from the pot bottom with a wooden spoon to deglaze.
- Add Tomatoes and Broth: Stir in crushed tomatoes and the remaining beef broth (about 5 ¾ cups). Add bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and let simmer for 15-20 minutes to meld flavors.
- Cook the Pasta: Increase heat to medium-high to bring soup back to a rolling boil. Add ditalini pasta and cook according to package instructions, about 7-9 minutes, until al dente.
- Add Sausage and Greens: Once pasta is cooked, return the browned sausage to the pot. Stir in fresh spinach or kale and cook for 2-3 minutes until greens have wilted.
- Finish with Cheese and Season: Remove bay leaf. Stir in about ½ cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish with extra Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy your hearty, flavorful soup!
Notes
- For a spicier soup, increase red pepper flakes to taste.
- Using fresh sausage offers superior flavor, but you can substitute pre-cooked sausage if needed, adjusting cooking time accordingly.
- Ditalini pasta is traditional, but small pasta shapes like elbow macaroni or small shells can be used.
- This soup stores well and tastes even better the next day; refrigerate leftovers for up to 3 days.
- For a thicker soup, reduce broth slightly or let simmer uncovered for longer before adding pasta.
