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
Scale
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.
