If you’re craving a comforting bowl of soup that’s packed with hearty flavors and comforting textures, this Parmesan Beef Sausage Ditalini Soup Recipe is exactly what you need. It’s a delicious medley of savory Italian beef sausage, tender ditalini pasta, vibrant fresh greens, and a rich tomato-beef broth, all finished with a generous sprinkle of freshly grated Parmesan cheese. This recipe strikes the perfect balance between simple ingredients and bold flavors, making it a go-to for cozy dinners or anytime you want to impress with a soulful, satisfying meal.
Ingredients You’ll Need
The beauty of this Parmesan Beef Sausage Ditalini Soup Recipe lies in its straightforward and wholesome ingredients. Each item plays an essential role, from building the aromatic base with fresh veggies to adding depth with herbs and savory sausage, and finally, that irresistible cheesy finish.
- Beef Italian Sausage: Provides rich, savory flavor and hearty protein that forms the soup’s foundation.
- Ditalini Pasta: Small, bite-sized tubes that soak up the broth and add delightful texture.
- Freshly grated Parmesan Cheese: Melts into the soup for a creamy, umami-packed finish.
- Onion: Adds sweetness and depth when sautéed down.
- Carrots: Bring natural sweetness and vibrant color to the soup.
- Celery: Offers a subtle savory crunch and aromatic undertones.
- Garlic: Infuses the soup with bold, fragrant warmth.
- Beef Broth: Creates a savory, rich liquid base essential for hearty soups.
- Balsamic Vinegar or Beef Broth (for deglazing): Helps lift those tasty browned bits from the pot to deepen the soup’s flavor.
- Crushed Tomatoes: Add tangy sweetness and a luscious, full-bodied texture.
- Fresh Spinach or Kale: Boosts nutrition and adds freshness to the hearty soup.
- Dried Oregano: Brings classic Italian herbal notes.
- Dried Basil: Enhances the aromatic profile with sweet, peppery hints.
- Bay Leaf: Infuses a subtle earthiness during simmering.
- Red Pepper Flakes: Provide a gentle kick of heat, customizable to taste.
- Fresh Parsley: A bright, fresh garnish that adds herbal brightness.
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 up with a spoon as it cooks. Brown the sausage thoroughly until no pink remains, about 5 to 7 minutes. Once done, remove it with a slotted spoon, leaving the flavorful rendered fat in the pot.
Step 2: Sauté the Vegetables
Lower the heat to medium and toss in the chopped onion, carrots, and celery. The sausage drippings infuse these veggies with a rich undertone as you sauté them for about 5 to 7 minutes, until they soften and become aromatic, setting a strong flavor base for the soup.
Step 3: Build the Flavor with Garlic and Herbs
Stir in minced garlic, dried oregano, and dried basil, cooking for another minute to release their fragrance. Next, add a splash of balsamic vinegar or about a quarter cup of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This step is crucial—it adds incredible depth and a slightly tangy note to the broth.
Step 4: Simmer the Soup
Add crushed tomatoes, the remaining beef broth, and a bay leaf. Bring everything to a gentle simmer, then reduce the heat low, cover the pot, and let it simmer for around 15 to 20 minutes. This slow simmer allows all the flavors to meld beautifully into a rich, hearty broth.
Step 5: Cook the Ditalini Pasta
Increase the heat back to medium-high and bring the soup to a rolling boil. Add the ditalini pasta and cook it just until al dente, typically 7 to 9 minutes based on the package directions. The pasta will absorb some of the delicious broth without becoming mushy, keeping each spoonful perfectly balanced.
Step 6: Add Sausage and Greens
Return the browned sausage to the pot, stir in fresh spinach or kale, and cook for 2 to 3 more minutes until the greens wilt gently. This step adds a fresh pop of color and a nutritious boost, ensuring your soup is as vibrant as it is flavorful.
Step 7: Finish with Parmesan
Remove the bay leaf and stir in about half a cup of freshly grated Parmesan cheese until melted and fully incorporated. This cheesy addition brings a luscious creaminess and savory punch that makes this Parmesan Beef Sausage Ditalini Soup Recipe truly unforgettable. Don’t forget to taste and season with salt and pepper to your liking.
Step 8: Serve and Enjoy
Ladle the piping hot soup into bowls and garnish with extra Parmesan and a sprinkle of fresh chopped parsley. This soup is best enjoyed immediately while warm, making each bite comforting and deeply satisfying.
How to Serve Parmesan Beef Sausage Ditalini Soup Recipe
Garnishes
Adding a little extra Parmesan on top creates a lovely, savory crust as it melts. Fresh parsley not only brightens the soup visually but also adds a fresh, herbaceous contrast to the rich broth. For those who love a bit of spice, a dash of red pepper flakes on the side lets each person customize their heat level.
Side Dishes
This soup pairs perfectly with crusty rustic bread or a warm garlic baguette to soak up every last drop of that flavorful broth. A simple side salad with a lemon vinaigrette can also add a refreshing crunch and brighten the meal nicely, rounding out the hearty main dish.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homey feel or try individual mini Dutch ovens for a charming presentation at dinner parties. You can even turn it into a layered dinner by assembling the soup and toppings in a clear glass to showcase the colorful ingredients. No matter how you present it, this Parmesan Beef Sausage Ditalini Soup Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will keep well for up to 4 days, and the flavors continue to develop, making each reheated serving taste even better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat, warm the soup over medium heat in a pot, stirring occasionally until heated through. You might want to add a splash of broth or water to loosen up the pasta and prevent it from overcooking. Re-season with salt and pepper as needed, and finish with an extra sprinkle of Parmesan for that fresh, inviting touch.
FAQs
Can I substitute chicken sausage for the beef Italian sausage?
Absolutely! Chicken sausage will give a lighter flavor but still works wonderfully with this soup. Just be sure to brown it thoroughly to develop those savory notes.
Is ditalini pasta the only pasta that can be used?
Not at all! While ditalini is traditional and ideal due to its small size, you can swap in other small pasta shapes like elbow macaroni, mini shells, or orzo if that’s what you have on hand.
Can I make this soup vegetarian?
For a vegetarian version, omit the beef sausage and use vegetable broth instead of beef broth. Add hearty vegetables or plant-based sausage alternatives to maintain the richness and texture.
How spicy is this Parmesan Beef Sausage Ditalini Soup Recipe?
The recipe uses red pepper flakes to add a gentle heat that you can adjust to your liking. Feel free to add more for a spicier kick or leave them out entirely for a milder soup.
What’s the best way to reheat leftover soup with pasta?
Since the pasta absorbs broth and softens over time, reheat the soup gently on the stovetop and add a little extra broth or water to restore the perfect consistency before serving.
Final Thoughts
This Parmesan Beef Sausage Ditalini Soup Recipe is a shining example of how simple ingredients can come together to create something truly special. Whether it’s a chilly night or a casual family dinner, this soup delivers warmth, comfort, and a delightful Italian twist in every bowl. I can’t wait for you to make it and share it with those you love—once you try it, it’s guaranteed to become a treasured favorite in your recipe collection!
Print
Parmesan Beef Sausage Ditalini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This delicious Parmesan Beef Sausage Ditalini Soup is a hearty and comforting Italian-inspired dish featuring savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and fragrant herbs simmered in a rich tomato and beef broth base. Perfect for a cozy meal, this soup combines the robust flavors of browned sausage, fresh spinach or kale, and melted Parmesan cheese for a satisfying experience.
Ingredients
Meat & Cheese
- 1 pound beef Italian sausage
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry & Dry Ingredients
- 1 cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar or beef broth (for deglazing)
- 1 (14.5 oz) can crushed tomatoes
- 4 cups beef broth
Instructions
- Brown 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. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté 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 soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Pour in a splash of balsamic vinegar or 1/4 cup beef broth, scraping up browned bits from the pot bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in crushed tomatoes and remaining beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes.
- Cook Pasta: Increase heat to medium-high and bring soup back to a rolling boil. Add ditalini pasta and cook 7-9 minutes, or until al dente.
- Add Sausage and Greens: Return browned sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish Soup: Remove bay leaf. Stir in half a cup grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle hot soup into bowls. Garnish with additional Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
Notes
- Use fresh or frozen spinach or kale according to preference; fresh will wilt faster.
- Red pepper flakes are optional and can be adjusted for desired heat.
- For a richer flavor, use beef broth rather than water.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to avoid overcooking the pasta.
