Description
This Delicious Parmesan Beef Sausage Ditalini Soup is a comforting and hearty Italian-inspired recipe featuring browned beef Italian sausage, tender ditalini pasta, fresh vegetables, and a flavorful broth enriched with Parmesan cheese. Perfect for a filling and savory meal, this soup combines classic herbs, crushed tomatoes, and fresh greens to create a balanced and satisfying dish.
Ingredients
Scale
Meat
- 1 lb Beef Italian Sausage
Pasta
- 3/4 cup Ditalini Pasta
Cheese
- 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, roughly chopped
- Fresh Parsley, chopped (for garnish)
Liquids & Broth
- 4 cups Beef Broth
- 1/4 cup Balsamic Vinegar or additional Beef Broth (for deglazing)
- 1 can (14.5 oz) Crushed Tomatoes
Herbs & Spices
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Other
- 1 tablespoon Olive Oil
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, about 5-7 minutes. Use a slotted spoon to transfer the cooked 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 soften.
- Add Garlic and Herbs: 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 any browned bits from the pot bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in crushed tomatoes, remaining beef broth, and add bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to blend flavors.
- Cook the Pasta: Increase heat to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook according to package directions, about 7-9 minutes, until al dente.
- Combine Sausage and Greens: Once pasta is cooked, return the browned beef sausage to the pot. Stir in fresh spinach or kale and cook for 2-3 minutes until greens wilt.
- Finish Soup: Remove bay leaf. Stir in half a cup of freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and black pepper as desired.
- Serve: Ladle hot soup into bowls. Garnish each serving with extra freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve immediately and enjoy!
Notes
- You can substitute kale for spinach or vice versa depending on your preference.
- Red pepper flakes are optional and can be adjusted for heat level.
- Use quality beef Italian sausage for best flavor.
- Leftover soup stores well in the fridge for up to 3 days and tastes even better the next day.
- To make this gluten free, use gluten-free ditalini or small pasta alternative.
