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
Scale
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.
