Description
This Delicious Parmesan Beef Sausage Ditalini Soup is a hearty and comforting Italian-inspired dish featuring savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a rich tomato and beef broth base, all topped with freshly grated Parmesan cheese and fresh parsley. Perfect for a cozy meal that comes together in just 45 minutes.
Ingredients
Scale
Meat
- 1 pound beef Italian sausage
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, for garnish
Pantry & Dry Ingredients
- 1 cup ditalini pasta
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 1 tablespoon balsamic vinegar (or 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)
- Salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tablespoon olive oil
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat one 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. Transfer cooked sausage to a plate with a slotted spoon, leaving rendered fat in the pot.
- Sauté 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 begin to soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil; cook for 1 minute until fragrant. Pour in balsamic vinegar or 1/4 cup beef broth and scrape the bottom of the pot to loosen browned bits.
- Add Tomatoes and Broth: Stir in crushed tomatoes and remaining beef broth. Add bay leaf. Bring to a gentle simmer, then 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, or until al dente.
- Combine Ingredients: Once pasta is cooked, return browned 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. Adjust salt and pepper to taste.
- Serve: Ladle hot soup into bowls. Garnish with additional Parmesan cheese and fresh chopped parsley if desired. Serve immediately and enjoy!
Notes
- Use chicken broth as a substitute for beef broth if preferred.
- For a spicier soup, increase red pepper flakes to taste.
- Fresh kale can be substituted for spinach for a heartier green.
- Leftover soup can be refrigerated up to 3 days; reheat gently before serving.
- For a gluten-free version, substitute ditalini pasta with gluten-free pasta.
