Sausage Minestrone With Vegetables (Print Version)
# Ingredients:
→ For the Soup
01 -
1 tablespoon olive oil
02 -
1 lb Italian sausage, mild or spicy, casings removed
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
2 carrots, sliced
06 -
2 celery stalks, chopped
07 -
1 zucchini, diced
08 -
1 red bell pepper, diced
09 -
1 (14.5 oz) can diced tomatoes
10 -
1 (15 oz) can cannellini or kidney beans, drained and rinsed
11 -
4 cups chicken broth
12 -
1 teaspoon Italian seasoning
13 -
1/2 teaspoon salt, adjust to taste
14 -
1/2 teaspoon black pepper
15 -
1/4 teaspoon red pepper flakes, optional for spice
16 -
3/4 cup small pasta, such as ditalini, elbow, or small shells
17 -
2 cups fresh spinach or kale, chopped
→ For Garnish
18 -
1/4 cup grated Parmesan cheese
19 -
2 tablespoons fresh parsley, chopped
20 -
Crusty bread, for serving
# Instructions:
01 -
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage, breaking it apart, and cook for 5-7 minutes until browned. Remove excess grease if needed.
02 -
Add onion, garlic, carrots, and celery to the pot. Cook for 3-4 minutes until softened.
03 -
Stir in zucchini, bell pepper, diced tomatoes, and beans.
04 -
Pour in chicken broth and stir in Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
05 -
Stir in pasta and cook for 10 minutes, until tender.
06 -
Stir in spinach or kale and cook for 2 minutes until wilted.
07 -
Ladle soup into bowls and top with Parmesan cheese and fresh parsley. Serve hot with crusty bread or garlic toast.
# Notes:
01 -
For a smoky twist, use smoked sausage or chorizo.
02 -
For a gluten-free version, swap pasta for quinoa or rice.
03 -
Soup can be stored in the fridge for 4 days or frozen for 3 months. Add fresh pasta when reheating.