If you’re craving a warm, comforting bowl of soup that bursts with flavor and satisfies every bite, then you must try this Delicious Parmesan Beef Sausage Ditalini Soup Recipe. It’s hearty and rich, featuring savory beef Italian sausage, tender ditalini pasta, and vibrant greens, all swimming in a fragrant tomato and beef broth base. Each spoonful offers a perfect balance of spicy, cheesy, and fresh notes that will quickly make this soup one of your go-to favorites for cozy nights or impressing friends at dinner. Trust me, once you taste this, you’ll be hooked on its delicious simplicity and robust character.
Ingredients You’ll Need
The beauty of this soup comes from a handful of simple yet wonderfully complementary ingredients. Each one plays a key role: the sausage adds depth and spice, the ditalini pasta gives just the right chewy texture, and the fresh vegetables bring brightness and color to the bowl.
- Beef Italian Sausage: Provides rich, savory flavor and a bit of spice; use quality sausage for the best taste.
- Ditalini Pasta: Small tube-shaped pasta that cooks quickly and holds onto the broth perfectly.
- Freshly grated Parmesan Cheese: Adds a creamy, salty finish that ties all the flavors together beautifully.
- Onion: Gives a subtle sweetness and aromatic base to the soup.
- Carrots: Contribute natural sweetness and a touch of crunch.
- Celery: Adds depth and a slight earthy note that balances the sausage.
- Garlic: Intensifies the savory flavor with warm, pungent undertones.
- Beef Broth: Forms the hearty base for the soup, enriching its meaty essence.
- Balsamic Vinegar or Beef Broth: Used for deglazing the pot to capture all the tasty browned bits.
- Crushed Tomatoes: Brightens up the soup with a luscious, tangy tomato flavor.
- Fresh Spinach or Kale: Adds a vibrant green pop and nutritious goodness.
- Dried Oregano: Infuses the soup with classic Italian herb fragrance.
- Dried Basil: Lends a sweet, slightly peppery layer of flavor.
- Bay Leaf: Enhances the broth with subtle herbal notes during simmering.
- Red Pepper Flakes: Offers a gentle kick of heat that awakens the palate.
- Fresh Parsley: Used as a fresh garnish to brighten the dish just before serving.
How to Make Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Sausage
Start by heating a tablespoon 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 your spoon as you brown it thoroughly. This step is crucial because browning the sausage releases flavorful fat and caramelized bits that become the foundation of your soup’s richness. Cook until no pink remains, usually about 5 to 7 minutes, then scoop it out onto a plate but keep the drippings in the pot.
Step 2: Sauté the Vegetables
Lower the heat to medium and toss in the chopped onion, carrots, and celery right into the pot with the leftover sausage drippings. These veggies start building the hearty vegetable base of your soup. Stir occasionally and cook them until they soften and develop a gentle sweetness, about 5 to 7 minutes. This step builds layers of flavor you’ll notice in every spoonful.
Step 3: Add Garlic and Herbs, Then Deglaze
Next, stir in the minced garlic, dried oregano, and dried basil, cooking just until they become fragrant—about a minute. This releases the herbs’ essential oils and makes the soup deeply aromatic. Pour in a splash of balsamic vinegar or about a quarter cup of beef broth to deglaze the pot; use a wooden spoon to scrape up any delicious browned bits stuck to the bottom. Those bits are pure gold for your soup’s flavor.
Step 4: Simmer the Broth and Tomatoes
Now add the crushed tomatoes and the rest of the beef broth along with a bay leaf. Bring everything up to a gentle simmer. Reduce the heat to low, cover the pot, and let the soup develop its flavors for 15 to 20 minutes. This simmering melds the meaty, herbal, and tomato notes into a soulful broth that feels like a warm hug.
Step 5: Cook the Ditalini Pasta
Turn the heat back up to medium-high so the soup returns to a rolling boil. Add the ditalini pasta and cook it just until al dente, usually 7 to 9 minutes depending on the package instructions. This tiny pasta shape is perfect for holding onto little pockets of broth and meat, giving each bite nice texture and substance.
Step 6: Combine Sausage and Greens
Once the pasta is tender, stir the cooked beef sausage back into the pot. Add fresh spinach or kale and cook for another 2 to 3 minutes until the greens wilt into the soup, bringing vibrant color and extra nutrients.
Step 7: Finish with Parmesan
Remove the bay leaf, then fold in a generous handful of freshly grated Parmesan cheese. Let it melt into the soup, enriching the broth with a creamy, salty kick. Taste and adjust with salt and pepper if needed — this is your chance to make the soup just right for your palate.
Step 8: Serve and Enjoy
Ladle the soup into bowls, top with extra Parmesan and chopped fresh parsley if you like, and serve immediately. Every spoonful is a masterpiece of comforting flavors and cozy textures.
How to Serve Delicious Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
Freshly grated Parmesan cheese sprinkled on top adds that perfect melty, cheesy finish, and a bit of chopped parsley gives a fresh, herbal brightness. For a little extra zing, a dash of red pepper flakes can really wake up the flavors without overwhelming them.
Side Dishes
This soup shines wonderfully alongside a crusty loaf of garlic bread or a simple green salad dressed with lemon vinaigrette. The bread soaks up the savory broth marvelously, making every bite even more satisfying.
Creative Ways to Present
Try serving the soup in mini bread bowls for a charming presentation or garnish with a drizzle of good quality extra virgin olive oil for a silky finish. You can even add toasted pine nuts or a sprinkle of chili oil for extra texture and flavor complexity that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to 3 days. Just cool it completely before transferring to an airtight container. The flavors actually deepen with time, making leftovers even more delicious.
Freezing
You can freeze this Parmesan Beef Sausage Ditalini Soup, but it’s best to cook the pasta separately and add it fresh when reheating to avoid mushiness. Freeze the broth, sausage, and vegetables in a freezer-safe container for up to 3 months.
Reheating
When reheating, thaw in the fridge overnight if frozen, then warm on the stovetop over medium heat. Add freshly cooked ditalini or other pasta at this point, and stir in extra Parmesan cheese to revive the soup’s lusciousness.
FAQs
Can I use turkey or chicken sausage instead of beef Italian sausage?
Absolutely! Turkey or chicken sausage works well and will lighten up the dish while still providing plenty of savory flavor. Just choose a well-seasoned sausage to maintain that delicious depth.
Is it possible to make this soup vegetarian?
To make it vegetarian, swap out the beef sausage for plant-based sausage and use vegetable broth instead of beef broth. The rich tomato base and herbs will still create a deliciously satisfying soup.
What can I substitute for ditalini pasta?
You can use other small pasta shapes like elbow macaroni, small shells, or orzo. Just adjust cooking times accordingly so the pasta is perfectly al dente in the soup.
How spicy is this soup?
The red pepper flakes add a gentle kick but not overwhelming heat. You can always adjust the amount to suit your spice tolerance or omit them entirely for a milder flavor.
Can I prepare this soup in a slow cooker?
Yes! Brown the sausage and sauté the veggies first, then transfer everything to a slow cooker with the broth, tomatoes, and seasonings. Cook on low for 6–8 hours, adding the pasta and greens near the end to maintain their texture.
Final Thoughts
This Delicious Parmesan Beef Sausage Ditalini Soup Recipe is a warm, comforting hug in a bowl that’s surprisingly easy to make and endlessly satisfying. It’s the kind of dish that brings people together and fills your kitchen with irresistible aromas. I hope you enjoy making and sharing this favorite soup as much as I do — it’s pure, hearty happiness in every spoonful.
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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
A hearty and flavorful Parmesan Beef Sausage Ditalini Soup that combines savory Italian sausage, tender vegetables, and ditalini pasta simmered in a rich tomato and beef broth base, finished with fresh spinach and a generous amount of Parmesan cheese for a comforting meal perfect for any occasion.
Ingredients
Meat
- 1 lb Beef Italian Sausage
Pasta
- 3/4 cup Ditalini Pasta
Dairy
- 1/2 cup Freshly grated Parmesan Cheese, plus extra for garnish
Vegetables
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 cups Fresh Spinach or Kale, chopped
- Fresh Parsley, chopped (for garnish)
Liquids
- 4 cups Beef Broth (plus 1/4 cup for deglazing if not using balsamic vinegar)
- 1 tbsp Balsamic Vinegar (optional, for deglazing)
- 1 (14 oz) can Crushed Tomatoes
- 1 tbsp Olive Oil
Herbs and Spices
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 Bay Leaf
- 1/4 tsp Red Pepper Flakes (optional, for heat)
- Salt and Black Pepper to taste
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon 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 any rendered fat in the pot.
- Sauté 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 soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Pour in a splash of balsamic vinegar or 1/4 cup beef broth, scraping up browned bits from the bottom of the pot with a wooden spoon.
- Add Liquids and Simmer: Stir in crushed tomatoes and remaining beef broth. Add bay leaf. Bring soup to a gentle simmer, then reduce heat to low, cover, and let simmer for at least 15-20 minutes.
- Cook Pasta: Increase heat to medium-high and bring soup back to a rolling boil. Add ditalini pasta and cook according to package directions, usually 7-9 minutes, until al dente.
- Combine Sausage and Greens: Once pasta is cooked, return cooked sausage to the pot. Stir in fresh spinach or kale and cook for another 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 the hot soup into bowls. Garnish with extra Parmesan cheese and fresh chopped parsley if desired. Serve immediately and enjoy!
Notes
- Use quality beef Italian sausage for the best flavor, removing casing if necessary for crumbled texture.
- Fresh greens like spinach or kale add nutrients and color; substitute with Swiss chard if preferred.
- Adjust red pepper flakes to your preferred heat level or omit if you prefer a milder soup.
- For gluten-free, substitute ditalini pasta with a gluten-free small pasta shape.
- Simmering the soup allows flavors to meld and develop depth.
- This soup stores well and can be refrigerated up to 3 days; reheat gently to avoid overcooking the pasta.
