If you’re craving a hearty, comforting bowl of soup that bursts with savory goodness, you’re in for a treat with this Parmesan Beef Sausage Ditalini Soup Recipe. This delightful soup perfectly balances the rich flavors of Italian beef sausage with tender ditalini pasta, fresh greens, and a luscious blend of herbs and Parmesan cheese. Every spoonful offers a warm hug of robust taste and satisfying texture, making it an ideal meal for cozy nights or anytime you want a bowl full of soul-soothing deliciousness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to creating this unforgettable Parmesan Beef Sausage Ditalini Soup Recipe. Each component plays a crucial role, from the savory sausage that forms the base, to the fresh vegetables and herbs that brighten and deepen the flavor, and finally to the cheesy finish that ties it all together.
- Beef Italian Sausage: The star protein that adds rich, spiced meatiness to the soup.
- Ditalini Pasta: Tiny tubes that soak up the broth while providing a fun, chewy bite.
- Freshly grated Parmesan Cheese: Melts into the soup, adding umami depth and creamy texture.
- Onion: Adds savory sweetness and aromatic depth when sautéed.
- Carrots: Bring a subtle natural sweetness and lovely color contrast.
- Celery: Provides a crisp, fresh undertone that balances richness.
- Garlic: Intensifies the savory aroma and adds a gentle bite.
- Beef Broth: Forms the rich, hearty base of the soup, enriching all the flavors.
- Balsamic Vinegar or Beef Broth (for deglazing): Lifts the flavorful browned bits from the pot, adding complexity.
- Crushed Tomatoes: Give a subtle acidity and vibrant color to brighten the broth.
- Fresh Spinach or Kale: Adds a nutritious, leafy green element that softens beautifully.
- Dried Oregano: Infuses a warm, herbal note that complements the Italian sausage.
- Dried Basil: Offers sweetness and aromatic lift that rounds out the flavor.
- Bay Leaf: Builds subtle earthy undertones during the simmer.
- Red Pepper Flakes: Provides a hint of heat that wakes up the palate.
- Fresh Parsley: Brings a fresh, bright finish as a garnish.
How to Make Parmesan Beef Sausage Ditalini Soup Recipe
Step 1: Brown the Beef Italian Sausage
Start by heating a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks, and brown thoroughly until no pink remains. This step creates a deeply savory base and rendered fats that’ll add flavor to the vegetables later. Once browned, scoop the sausage out with a slotted spoon and set aside.
Step 2: Sauté the Vegetables
Lower the heat to medium and add chopped onion, carrots, and celery to the sausage drippings in the pot. Sauté these until they begin to soften, about 5-7 minutes. This classic mirepoix brings sweetness and body to the soup, and cooking them slowly helps develop complex flavors.
Step 3: Add Garlic and Herbs, Then Deglaze
Stir in minced garlic, dried oregano, and dried basil, letting their aromas bloom for about a minute. Then pour in a splash of balsamic vinegar or a quarter cup of beef broth to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom. This technique intensifies the soup’s depth and richness.
Step 4: Build the Broth with Tomatoes and Beef Broth
Next, add crushed tomatoes and the remaining beef broth into the pot along with a bay leaf. Bring everything to a gentle simmer, then reduce heat to low, cover, and let the soup simmer for 15-20 minutes. This slow melding helps the flavors harmonize perfectly.
Step 5: Cook the Ditalini Pasta
Raise the heat back to medium-high and bring the soup to a rolling boil. Add the ditalini pasta and cook according to the package instructions, typically 7-9 minutes until al dente. The pasta absorbs the savory broth, making every bite satisfyingly tender.
Step 6: Return Sausage and Add Greens
Once the pasta is perfectly cooked, stir the cooked beef Italian sausage back into the pot along with fresh spinach or kale. Let the greens wilt gently for 2-3 minutes, adding vibrant color and a fresh finish to the soup.
Step 7: Finish with Parmesan and Seasoning
Remove the bay leaf and stir in a generous handful of freshly grated Parmesan cheese until it melts smoothly into the soup. Taste and adjust the seasoning with salt and black pepper as needed. This final cheesy touch is what truly transforms the soup into a comforting, crave-worthy experience.
Step 8: Serve and Enjoy!
Ladle the steaming soup into bowls, topping each with extra Parmesan and a sprinkle of fresh parsley if you like. Serve immediately and dig in to this warm, flavorful hug of a soup.
How to Serve Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese instantly elevates the soup’s richness, while fresh chopped parsley adds a burst of herby brightness and color contrast. For an extra touch, a drizzle of high-quality olive oil or a light dusting of red pepper flakes brings additional layers to the flavor profile.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or a warm baguette to soak up every last flavorful drop. A crisp green salad with lemon vinaigrette also complements the soup’s hearty nature by adding a refreshing zing and crunch to the meal.
Creative Ways to Present
For a beautiful presentation, serve the soup in rustic bowls with Parmesan crisps on the side or sprinkled on top. You can also ladle it into pretty mugs for a fun, cozy way to enjoy it during casual gatherings or family dinners.
Make Ahead and Storage
Storing Leftovers
Place any leftover Parmesan Beef Sausage Ditalini Soup Recipe in an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen after resting, making reheated soup taste even better the next day.
Freezing
This soup freezes well but to preserve texture, consider cooking the pasta separately and adding it back when reheating. Freeze the soup broth and sausage mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup over medium-low heat on the stove, stirring occasionally to prevent sticking. If frozen pasta was added separately, stir it in once the soup is hot. Add a splash of broth or water if the soup has thickened too much.
FAQs
Can I use turkey or chicken sausage instead of beef sausage?
Absolutely! While beef Italian sausage delivers a rich flavor, turkey or chicken sausage can be a lighter alternative. Just opt for Italian-seasoned varieties to keep the soup’s signature flavor.
Is ditalini pasta the only pasta option for this soup?
You can swap ditalini for other small pasta shapes like elbow macaroni, small shells, or orzo. Choose something that holds up well in soups without becoming mushy.
How do I make this soup vegetarian?
Replace the beef sausage with plant-based sausage or extra beans for protein, use vegetable broth instead of beef broth, and omit the Parmesan or use a vegetarian-friendly alternative for a meat-free version.
Can I prepare this soup in a slow cooker?
Yes! Brown the sausage and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4-6 hours. Add pasta and greens in the last 30 minutes to prevent overcooking.
What’s the best way to reheat without losing flavor?
Slow, gentle reheating on the stove preserves flavor and texture best. Avoid microwaving at high power, as it can toughen the sausage and overcook the pasta.
Final Thoughts
This Parmesan Beef Sausage Ditalini Soup Recipe is a must-try for anyone who loves rich, flavorful, and satisfying meals that come together with comforting ease. Its hearty ingredients and vibrant flavors make it a timeless classic perfect for chilly evenings or anytime you crave something truly special. I can’t wait for you to make and share this soup — it’s one of those recipes that warms both the heart and the soul.
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
This Parmesan Beef Sausage Ditalini Soup is a hearty and flavorful Italian-inspired soup featuring savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and a rich tomato-beef broth. Enhanced with herbs, garlic, and fresh greens, this comforting soup is topped with freshly grated Parmesan cheese and parsley, making it perfect for a satisfying weeknight meal.
Ingredients
Meat and Cheese
- 1 lb Beef Italian Sausage
- 1/2 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, chopped
- Fresh Parsley, chopped (for garnish)
Pantry and Seasonings
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 Bay Leaf
- 1/4 teaspoon Red Pepper Flakes (optional, adjust to taste)
- Salt and Black Pepper, to taste
Liquids
- 1/2 cup Balsamic Vinegar or 1/4 cup Beef Broth (for deglazing)
- 28 oz Crushed Tomatoes (about 1 can)
- 6 cups Beef Broth
Pasta
- 3/4 cup Ditalini Pasta
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly until no pink remains, usually about 5-7 minutes. Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving any rendered fat in the pot.
- Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot with the sausage drippings. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aroma and Deglaze: Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Pour in a splash of balsamic vinegar or a quarter cup of beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer the Soup Base: Stir in the crushed tomatoes and the remaining beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to blend the flavors.
- Cook the Pasta: Increase the heat to medium-high and bring the soup back to a rolling boil. Add the ditalini pasta and cook according to package directions, usually 7-9 minutes, or until al dente.
- Combine Sausage and Greens: Once the pasta is cooked, return the cooked beef Italian sausage to the pot. Stir in the fresh spinach or kale and cook for another 2-3 minutes, or until the greens have wilted.
- Finish the Soup: Remove the bay leaf. Stir in a generous handful (about half a cup) of freshly grated Parmesan cheese until it’s melted and incorporated. Taste and adjust seasonings, adding salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish each serving with extra freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley, if desired. Serve immediately and enjoy!
Notes
- For a spicier soup, increase the amount of red pepper flakes to taste.
- You can substitute kale with fresh spinach or other leafy greens depending on preference.
- Use low-sodium beef broth to better control the salt content of the soup.
- This soup can be made ahead and reheated; pasta may thicken the soup, so add extra broth or water when reheating if needed.
- For a gluten-free version, substitute ditalini pasta with a gluten-free small pasta or omit pasta and add extra vegetables.
