Description
This comforting Parmesan Beef Sausage Ditalini Soup is a hearty Italian-inspired dish packed with savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a flavorful tomato and beef broth base. Enhanced with aromatic herbs, fresh spinach or kale, and topped with freshly grated Parmesan cheese, this soup offers a perfect balance of rich flavors and textures. Ideal for cozy family dinners, this soup comes together easily on the stovetop in about 45 minutes.
Ingredients
Scale
Meat and Dairy
- 1 pound beef Italian sausage
- 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
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry Items
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef broth, divided
- 1 tablespoon balsamic vinegar (or an additional 1/4 cup beef broth for deglazing)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
Pasta
- 3/4 cup ditalini pasta
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound of 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 rendered fat in the pot.
- Sauté Vegetables: Reduce heat to medium. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften.
- Add Aromatics and Deglaze: Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Cook 1 minute until fragrant. Pour in 1 tablespoon balsamic vinegar (or 1/4 cup beef broth) and scrape browned bits from the pot’s bottom with a wooden spoon.
- Simmer Soup Base: Stir in 1 (28-ounce) can crushed tomatoes and remaining beef broth to total 6 cups. Add 1 bay leaf and optional 1/4 teaspoon red pepper flakes. Bring to a gentle simmer, cover, reduce heat to low, and let simmer for 15-20 minutes to develop flavor.
- Cook Pasta: Increase heat to medium-high to bring soup to a boil. Add 3/4 cup ditalini pasta and cook 7-9 minutes, or until al dente according to package instructions.
- Combine Ingredients: Return cooked sausage to the pot. Stir in 2 cups fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish Soup: Remove bay leaf. Stir in 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste and season with salt and black pepper as needed.
- Serve: Ladle hot soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy.
Notes
- You can substitute kale with fresh spinach or a mix of both for variation.
- Use gluten-free ditalini pasta to make the dish gluten-free if desired.
- For a spicier kick, increase red pepper flakes according to taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently to preserve texture.
