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
Scale
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.
