Description
This comforting Parmesan Beef Sausage Ditalini Soup combines flavorful Italian sausage, tender ditalini pasta, fresh vegetables, and a rich tomato broth, finished with a generous amount of freshly grated Parmesan cheese. Perfect for a hearty, satisfying meal in just 45 minutes.
Ingredients
Scale
Sausage and Broth
- 1 pound beef Italian sausage
- 6 cups beef broth
- 1/4 cup balsamic vinegar or additional beef broth (for deglazing)
Vegetables and Seasonings
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups fresh spinach or kale, chopped
- Salt and black pepper, to taste
Pasta and Garnish
- 3/4 cup ditalini pasta
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped, for garnish
- 1 tablespoon olive oil
Instructions
- Brown the Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon 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 the rendered fat in the pot.
- Sauté the 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, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer the Soup: Stir in crushed tomatoes and the remaining beef broth. Add bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to develop flavors.
- Cook the Pasta: Increase heat to medium-high to bring soup back to a boil. Add ditalini pasta and cook 7-9 minutes, or until al dente according to package directions.
- Combine Ingredients: Return cooked sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish with Cheese: Remove bay leaf. Stir in 1/2 cup freshly grated Parmesan cheese until melted and well incorporated. Taste and adjust 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 fresh spinach or kale depending on preference or availability.
- The red pepper flakes are optional and add a slight heat; omit for milder flavor.
- For a richer broth, use homemade beef stock instead of store-bought.
- If preferred, turkey or chicken sausage can substitute for beef Italian sausage.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
