Description
This Delicious Parmesan Beef Sausage Ditalini Soup is a hearty and flavorful Italian-inspired dish featuring savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a rich tomato-beef broth. Perfect for a cozy meal, this soup is finished with creamy Parmesan cheese and fresh spinach or kale for added nutrition and taste.
Ingredients
Scale
Meat and Cheese
- 1 pound beef Italian sausage
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
Vegetables and Herbs
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
Liquids and Staples
- 1 tablespoon olive oil
- 4 cups beef broth, divided
- 1 splash balsamic vinegar (about 1 tablespoon) or ¼ cup beef broth (for deglazing)
- 1 can (14.5 ounces) crushed tomatoes
Pasta
- 1 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 the beef Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned and no pink remains. Use a slotted spoon to transfer sausage to a plate, leaving drippings in the pot.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot with the sausage drippings. Stir occasionally and cook for 5-7 minutes until vegetables soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil; cook 1 minute until fragrant. Pour in a splash of balsamic vinegar or ¼ cup beef broth, scraping bottom with a wooden spoon to loosen browned bits.
- Add Tomatoes and Broth: Stir in crushed tomatoes and remaining beef broth. Add bay leaf. Bring to a gentle simmer, reduce heat to low, cover, and simmer for 15-20 minutes.
- Cook Pasta: Increase heat to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook 7-9 minutes until al dente, following package instructions.
- Combine Sausage and Greens: Return cooked sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish Soup: Remove bay leaf. Stir in about ½ cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust with salt and black pepper as needed.
- Serve and Garnish: Ladle soup into bowls. Garnish with additional Parmesan cheese and fresh chopped parsley. Serve immediately and enjoy!
Notes
- Use beef Italian sausage with or without casings, crumbled during cooking.
- For a spicy kick, increase the red pepper flakes to taste.
- Substitute kale for spinach or vice versa based on preference.
- If you prefer, use gluten-free pasta to make the soup gluten-free.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- For a thicker soup, simmer uncovered for a few minutes after adding pasta.
