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
Scale
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.
