If you’re craving a cozy, comforting soup that bursts with hearty flavors and delightful textures, the Parmesan Beef Sausage Ditalini Soup Recipe is here to sweep you off your feet. This soul-satisfying dish combines the robust taste of beef Italian sausage with tender ditalini pasta, fresh vegetables, and a generous helping of Parmesan cheese, all simmered to perfection in a savory broth. It’s the kind of recipe that warms your kitchen and your heart, perfect for gatherings or a simple family dinner. Let me take you through this delicious journey that’s as easy to make as it is to love.
Ingredients You’ll Need
Everything you need for the Parmesan Beef Sausage Ditalini Soup Recipe is simple, straightforward, and packed with flavor. Each ingredient plays a vital role, whether it’s the rich depth from the beef broth, the fresh crunch of vegetables, or the creamy cheese that ties everything together beautifully.
- Beef Italian Sausage: Provides a savory, spiced base that brings warmth and richness to the soup.
- Ditalini Pasta: Small, bite-sized pasta that adds delightful texture and heartiness to each spoonful.
- Freshly grated Parmesan Cheese: Melts into the soup, delivering an irresistible cheesy finish.
- Onion: Adds sweetness and depth as it softens during sautéing.
- Carrots: Offer subtle sweetness and vibrant color to brighten the dish.
- Celery: Brings a gentle earthiness and crunchy contrast.
- Garlic: Infuses the soup with aromatic warmth and a savory punch.
- Beef Broth: Builds the hearty, flavorful base for the soup’s liquid component.
- Balsamic Vinegar or Beef Broth (for deglazing): Adds complexity by lifting browned bits off the pot, enriching the flavor.
- Crushed Tomatoes: Impart a subtle tang and vibrant red color.
- Fresh Spinach or Kale: Introduce fresh, leafy greens that add nutrition and brighten the dish.
- Dried Oregano: A classic herb that complements Italian flavors beautifully.
- Dried Basil: Adds a sweet, fragrant note to the spice blend.
- Bay Leaf: Slowly infuses the broth with subtle herbal undertones.
- Red Pepper Flakes: Offer a gentle kick to elevate the flavor without overwhelming it.
- Fresh Parsley: Used as a bright garnish to add freshness and visual appeal.
How to Make Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Sausage
Start by heating a tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it apart with your spoon as it cooks. Let it brown completely with no pink left, which should take about 5-7 minutes. Once browned, scoop out the sausage with a slotted spoon and set it aside, leaving those flavorful drippings in the pot—they’re pure gold for the next step.
Step 2: Sauté the Vegetables
With the heat turned to medium, toss in the chopped onion, carrots, and celery to the pot. Stir and cook them for 5-7 minutes until they soften and release their natural sweetness. This forms a delicious flavor base that makes the soup comforting and rich.
Step 3: Add Aromatics and Deglaze
Mix in the minced garlic, oregano, and basil, stirring constantly for about a minute until fragrant. Then, pour in a splash of balsamic vinegar or a quarter cup of beef broth to deglaze, scraping up all those lovely browned bits stuck to the bottom. This step takes your soup from good to unforgettable by intensifying the depth of flavor.
Step 4: Build the Soup Base
Pour in the crushed tomatoes along with the rest of the beef broth. Toss in the bay leaf and bring the entire mixture to a gentle simmer. Lower the heat, cover your pot, and let it simmer for 15 to 20 minutes so the flavors marry beautifully.
Step 5: Cook the Pasta
Turn the heat back up to medium-high and bring the soup to a rolling boil. Stir in the ditalini pasta and cook following the package instructions, usually 7-9 minutes, until al dente. Perfectly cooked pasta brings delightful toothsome bites to every spoonful.
Step 6: Finish with Greens and Sausage
Add the browned beef sausage back into the soup along with fresh spinach or kale. Let it cook for 2-3 minutes until the greens have just wilted, which adds freshness and a pop of color. This step makes the soup feel vibrant and wholesome.
Step 7: Melt in the Parmesan
Remove the bay leaf, then stir in about half a cup of freshly grated Parmesan cheese while the soup is still hot. Watch as it melts, enriching the broth with a sumptuous, cheesy finish. Taste the soup and adjust salt and pepper to your liking.
Step 8: Serve and Enjoy!
Ladle the warm soup into bowls and garnish with extra grated Parmesan and a sprinkle of fresh parsley for a stunning presentation. Serve immediately and savor the comforting harmony of flavors in every spoonful.
How to Serve Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
Extra Parmesan and fresh parsley are wonderful finishing touches. The cheese adds an extra layer of savory creaminess, while the parsley brightens the dish both visually and flavor-wise, making your homemade soup look and taste like it belongs in a cozy trattoria.
Side Dishes
This soup shines on its own but pairs beautifully with crusty Italian bread or garlic breadsticks. The bread is perfect for dipping into the broth, soaking up all those rich, meaty juices and bringing an added crunch and warmth to your meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls—just hollowed-out rolls work great! Alternatively, sprinkle toasted pine nuts on top or add a drizzle of high-quality olive oil for a gourmet touch. These simple additions can elevate your Parmesan Beef Sausage Ditalini Soup Recipe into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Parmesan Beef Sausage Ditalini Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even tastier meal the next day.
Freezing
This soup freezes well but keep in mind that the pasta may soften a bit upon thawing. For best results, consider freezing the soup without pasta and adding freshly cooked ditalini when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge first. Add a splash of broth or water if the soup needs loosening. Stir in freshly cooked pasta if you froze the soup without it for a perfect texture every time.
FAQs
Can I use turkey sausage instead of beef Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative and will still deliver delicious flavor, though the taste will be slightly lighter than with beef sausage.
Is ditalini pasta essential for this recipe?
While ditalini is traditional and perfect for soups, you can use any small pasta shape like elbow macaroni or small shells without sacrificing the soup’s wonderful texture.
Can I make this soup vegetarian?
To make a vegetarian version, swap the beef Italian sausage for a plant-based sausage or roasted mushrooms and use vegetable broth instead of beef broth. The soup will still be hearty and satisfying.
How spicy is the Parmesan Beef Sausage Ditalini Soup Recipe?
It has a gentle warmth from the red pepper flakes, but you can easily adjust the amount to match your preferred spice level, from mild to moderately spicy.
What can I substitute for fresh Parmesan cheese?
If fresh Parmesan isn’t available, pre-grated Parmesan will work fine, but freshly grated will always give the best texture and flavor. Pecorino Romano is another flavorful alternative if you want a sharper taste.
Final Thoughts
There’s something truly special about the Parmesan Beef Sausage Ditalini Soup Recipe that feels both nostalgic and fresh at the same time. It’s a perfect blend of hearty ingredients and comforting flavors that come together effortlessly on the stove. I hope you give this recipe a try soon and find as much joy in savoring it as I do in sharing it with you. Cozy up and enjoy every tasty, cheesy spoonful!
Print
Parmesan Beef Sausage Ditalini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Parmesan Beef Sausage Ditalini Soup featuring browned Italian sausage, tender vegetables, savory beef broth, and pasta, finished with fresh spinach and melted Parmesan cheese. Perfect for a comforting, filling meal ready in 45 minutes.
Ingredients
Meat and Cheese
- 1 lb Beef Italian Sausage
- ½ 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, roughly chopped
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Pantry Items & Spices
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- ¼ teaspoon Red Pepper Flakes (adjust to taste)
- 1 (28 oz) can Crushed Tomatoes
- 4 cups Beef Broth, divided (plus extra ¼ cup for deglazing if not using balsamic vinegar)
- 1 tablespoon Balsamic Vinegar (or ¼ cup Beef Broth for deglazing)
- Salt and Black Pepper, to taste
- 1 cup Ditalini Pasta
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks. Brown thoroughly for about 5-7 minutes until no pink remains. Use a slotted spoon to transfer sausage to a plate, leaving fat behind.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot with sausage drippings. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften.
- Add Garlic and Herbs: Stir in minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Pour in balsamic vinegar or ¼ cup beef broth to deglaze, scraping up browned bits with a wooden spoon.
- Simmer Soup Base: Add crushed tomatoes and remaining beef broth. Add bay leaf. Bring to 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 according to package instructions (7-9 minutes) until al dente.
- Combine Ingredients: Once pasta is cooked, return sausage to pot. Stir in fresh spinach or kale and cook for 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 seasoning with salt and black pepper as needed.
- Serve: Ladle soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley if desired. Serve immediately and enjoy!
Notes
- Use mild or spicy Italian sausage depending on your preference for heat.
- Fresh spinach adds a milder flavor; kale offers a heartier texture.
- For a thicker soup, reduce the broth amount slightly or simmer uncovered for a few minutes before adding pasta.
- Leftovers store well in the fridge for up to 3 days; reheat gently on the stove.
- Gluten-free pasta can be swapped in to make this recipe gluten-free.
