Sausage Minestrone Soup
A hearty and flavorful Italian-inspired soup featuring savory sausage, fresh vegetables, tender beans, and pasta, all simmered in a rich broth. Perfect for cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 celery stalk diced
- 1 carrot diced
- 1 zucchini diced
- 2 boiling potatoes peeled and diced
- 5 cups chicken or vegetable stock
- 2 15-ounce cans chopped tomatoes
- 2 cups shredded kale or chard
- 1 15-ounce can white beans, rinsed and drained
- ½ cup small shell pasta
- 1 package Italian-style smoked chicken sausage with mozzarella cheese cut into 1/2-inch slices
- ¼ cup fresh basil chopped
- Salt and freshly ground pepper to taste
- Freshly grated Parmesan cheese for garnish
Instructions
- Cook the sausage:
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
- Sauté the aromatics:
- Add the onion and garlic to the pot and sauté for 2–3 minutes until softened.
- Add vegetables:
- Stir in the carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally.
- Add liquids and seasonings:
- Pour in the diced tomatoes, beans, broth, and water. Stir in oregano, basil, bay leaf, salt, and pepper.
- Simmer:
- Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
- Add pasta and greens:
- Stir in the pasta and cook for another 8–10 minutes until pasta is al dente. Add spinach or kale in the last 2 minutes of cooking.
- Finish and serve:
- Remove the bay leaf. Ladle soup into bowls and top with grated Parmesan cheese, if desired.
Notes
- You can substitute turkey sausage for a leaner option.
- Add extra broth or water if the soup becomes too thick as it sits.
- This soup freezes well—just omit the pasta and add it fresh when reheating.