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Italian Parmesan Pasta Soup

Master Italian Parmesan pasta soup with rich browned sausage, tender ditalini, and a silky broth infused with real Parmigiano-Reggiano rind.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil divided
  • 1 lb mild Italian sausage casing removed
  • 1 cup yellow onion diced fine (about 1 medium onion)
  • 1 cup carrots diced fine (about 2 medium carrots)
  • 1 cup celery diced fine (about 2 stalks)
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 6 cups low-sodium chicken broth
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 piece Parmigiano-Reggiano rind 2-inch block
  • 1 cup ditalini pasta uncooked
  • 3 cups fresh baby spinach loosely packed, roughly chopped
  • 1 cup Parmigiano-Reggiano cheese freshly finely grated
  • 1/4 cup fresh basil chopped
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp salt adjust to taste

Equipment

  • 5.5-quart Dutch oven
  • Wooden spoon
  • Microplane or fine box grater
  • Soup ladle
  • Tongs

Method
 

  1. Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven over medium-high heat.
  2. Add 1 pound of mild Italian sausage, breaking it apart with a wooden spoon, and cook for 6 to 8 minutes until browned with golden crust edges.
  3. Remove extra fat with a spoon if desired, leaving approximately 1 tablespoon of rendered fat in the pot.
  4. Add the remaining 1 tablespoon of olive oil, 1 cup of diced yellow onion, 1 cup of diced carrots, and 1 cup of diced celery to the pot.
  5. Cook the vegetables over medium heat for 5 to 7 minutes until the onions turn translucent and soft.
  6. Stir in 4 minced cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/4 teaspoon of red pepper flakes, cooking for 1 minute until fragrant.
  7. Pour in 6 cups of low-sodium chicken broth and 1 can (14.5 oz) of undrained diced tomatoes, scraping up any browned bits stuck to the bottom of the pot.
  8. Submerge the Parmigiano-Reggiano rind in the broth and bring the mixture to a simmer over medium-high heat.
  9. Reduce heat to medium-low, cover partially with a lid, and simmer gently for 15 minutes.
  10. Stir in 1 cup of ditalini pasta and cook uncovered for 8 to 9 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
  11. Remove the Dutch oven from the heat source and discard the Parmesan rind using tongs.
  12. Stir in 3 cups of chopped baby spinach, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt, allowing spinach to wilt for 1 minute.
  13. Let the soup rest off the heat for 2 minutes, then gradually whisk in 1 cup of freshly grated Parmigiano-Reggiano cheese until smooth.
  14. Garnish with 1/4 cup of chopped fresh basil and serve immediately.

Notes

If cooking this soup for meal prep, boil the pasta in a separate pot of water and store it in a container in the fridge, adding a scoop of pasta to individual bowls before pouring hot broth over top.
Scrub the outer wax of the Parmesan rind under warm water before dropping it into the soup pot to remove any dirt or residue.
If using pre-cooked Italian sausage links, slice them into 1/4-inch rounds and brown them in olive oil before adding the aromatics.