Description
This Delicious Parmesan Beef Sausage Ditalini Soup is a hearty and flavorful Italian-inspired dish that combines savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and aromatic herbs in a rich beef broth base. Finished with freshly grated Parmesan cheese and fresh greens, this comforting soup is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Meat
- 1 lb Beef Italian Sausage
Vegetables
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 cups Fresh Spinach or Kale, chopped
- 1/4 cup Fresh Parsley, chopped (for garnish)
Pantry Staples
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper, to taste
Liquids & Broth
- 6 cups Beef Broth
- 1/4 cup Balsamic Vinegar or additional Beef Broth (for deglazing)
- 1 can (14 oz) Crushed Tomatoes
Pasta & Cheese
- 3/4 cup Ditalini Pasta
- 1/2 cup Freshly grated Parmesan Cheese (plus extra for garnish)
Instructions
- Brown the Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 lb beef Italian sausage, breaking it up with a spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Remove sausage with a slotted spoon to a plate and leave rendered fat in the pot.
- Sauté the Vegetables: Reduce heat to medium. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
- Add Aromatics and Deglaze: Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Cook for 1 minute until fragrant. Pour in a splash (about 1/4 cup) of balsamic vinegar or beef broth and scrape up browned bits from the bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in 1 can (14 oz) crushed tomatoes and the remaining beef broth (total 6 cups). Add 1 bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes to develop flavors.
- Cook the Pasta: Increase heat to medium-high and bring soup back to a rolling boil. Add 3/4 cup ditalini pasta and cook according to package directions, usually 7-9 minutes, until al dente.
- Combine Sausage and Greens: Once pasta is cooked, return the browned sausage to the pot. Stir in 2 cups fresh spinach or kale and cook for 2-3 minutes until the greens have wilted.
- Finish with Cheese and Seasonings: Remove the bay leaf. Stir in about 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust salt and black pepper as needed.
- Serve and Garnish: Ladle soup into bowls. Garnish each serving with extra freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley if desired. Serve immediately and enjoy!
Notes
- You can substitute kale with spinach or other leafy greens according to your preference.
- For a spicier soup, increase the amount of red pepper flakes or add crushed chili.
- Use low-sodium beef broth for better control over salt content.
- If you prefer a thicker soup, reduce the broth slightly or add more pasta.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
