Description
A hearty and comforting Parmesan Beef Sausage Ditalini Soup featuring flavorful Italian sausage, tender vegetables, tender ditalini pasta, and fresh greens all simmered in a savory tomato and beef broth base, finished with melted Parmesan cheese.
Ingredients
Scale
Sausage and 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
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Liquids and Broth
- 4 cups Beef Broth, divided
- 1 tablespoon Balsamic Vinegar (or an additional 1/4 cup Beef Broth for deglazing)
- 1 (14 oz) can Crushed Tomatoes
Pasta
- 3/4 cup Ditalini Pasta
Cheese and Seasonings
- 1/2 cup Freshly grated Parmesan Cheese, plus extra for garnish
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- 1 tablespoon Olive Oil (for cooking)
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of 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. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot with sausage drippings. Sauté for 5-7 minutes until vegetables begin to soften, stirring occasionally.
- 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 to deglaze, scraping browned bits from the bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in crushed tomatoes and remaining beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and simmer 15-20 minutes to develop flavors.
- Cook Pasta: Increase heat to medium-high and bring soup to a rolling boil. Add ditalini pasta and cook 7-9 minutes or until al dente, following package instructions.
- Finish Soup: Return cooked sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Add Cheese and Season: 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.
- Serve: Ladle hot soup into bowls. Garnish with extra Parmesan cheese and fresh chopped parsley if desired. Serve immediately and enjoy!
Notes
- Substitute kale for spinach if preferred; both work well in this soup.
- Use turkey or chicken sausage for a lighter variation.
- To make it spicier, increase the red pepper flakes amount or add a pinch of crushed red chili.
- Ditalini pasta can be replaced with other small pasta shapes like elbow macaroni.
- If you prefer a thicker soup, cook the pasta slightly less and let it simmer uncovered to thicken broth.
