Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

Minestrone Italian Sausage Soup

Dinner, Soup | October 14, 2016 | By

It’s been raining here for several days ~ ugh ~ and the forecast is for several more days of heavy rain. I shouldn’t complain (though obviously I am) because thank God there aren’t experiencing hurricanes or flooding in these parts. Still, it’s bone-chilling leaving me with little no desire to go to the grocery store, but on the upside, it does bring out my creativity ~ as in what can I make with what’s already here? The idea for this Minestrone Italian Sausage Soup recipe is part freezer, part pantry, part end of the year garden. It’s hearty and packed with veggies in a rich, tomatoey broth, enhanced with the flavor of sweet Italian sausage and a downpour (you’ll excuse the pun) of grated parmesan raining down on each bowl.

Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

There’s no specific recipe for Minestrone Soup – this Minestrone Italian Sausage Soup included. It’s made from whatever vegetables are in season along with a mirepoix (carrots, onions, celery), tomatoes and some sort of beans. Vegetarian or meat-based, this is soup truly warms you from the inside out and can almost feed an army. There’s no longer an army around our dinner table, but that doesn’t stop me from making a big pot of soup. Read below

Minestrone Italian Sausage Soup freezes really well in individual containers and makes an easy and healthy lunch!

Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

Minestrone Italian Sausage Soup Ingredients:

  • ½ pound of  loose Italian sausage (sweet/mild, without casings)
  • Drizzle of olive oil
  • 1 heaping cup of diced carrots
  • 1 cup of diced celery
  • 1 medium onion, diced
  • 2 – cloves of garlic, grated
  • Salt and pepper
  • ¼ cup of red wine (cabernet or pinot noir, just not a sweet wine)
  • 2 tablespoons of tomato paste
  • 1 – 28 oz. can of crushed tomatoes
  • 1 – 15 oz can of diced tomatoes
  • 1 teaspoon of oregano
  • 1 large bay leaf
  • 1 can of Great Northern beans, drained
  • 2 quarts of chicken stock
  • 1 parmesan cheese rind
  • 1 ¼ cup of frozen green beans
  • ½ cup of pasta (ditalini or other tiny variety)
  • ½ cup finely chopped fresh Italian parsley
  • 1/3 cup fresh chopped basil
  • Parmesan cheese (for grating over soup)

Don’t let the lengthy ingredient list scare you off. Many items are probably already in your pantry and here are some substitute options:

  1. If you’re not a wine (or red wine) drinker and aren’t planning to drink it with your soup, substitute 1-2 tablespoons of  balsamic vinegar in place of the wine.
  2. Use up frozen veggies you may already have, like peas or even mixed veggies. I don’t recommend broccoli though because it adds a taste you probably won’t find pleasant with the rest of the soup.
  3. Buying parmesan already grated? Skip the rind and add about a palm full of cheese to the soup when it’s almost finished cooking.
  4. Cannelloni, kidney beans or garbanzo geans (chick peas) can be substituted for Great Northern.

Let’s get the soup started:

In a large pot or whatever you make soup in ~ I like my Le Creuset ~ over medium heat, add the sausage, breaking it up with a wooden spoon and letting it brown. Don’t worry about the brown bits stuck on the bottom; we’ll come back to them soon.

Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

Once the sausage has browned, add a drizzle of olive oil, then the carrots, celery, onion and garlic. Season with salt and pepper and cook 5-6 minutes, stirring occasionally until the onions are soft. The carrots won’t be tender at this point.

Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

Add the wine to the pot, scraping the brown bits off and continuing to cook 2 minutes. Blend in the tomato paste and cook another 2 minutes then stir in the diced and crushed tomatoes. If you aren’t adding wine, the brown bits can be scraped off the bottom when you add the crushed tomatoes. Drop in the bay leaf, oregano, canned beans, chicken stock and parmesan cheese rind. Cover and simmer 30-40 minutes or until the carrots are tender.

Fold in the green beans, pasta, parsley and basil and cook until the pasta is al dente. Note: the ½ cup of pasta is not a misprint. This little bit of pasta goes a long way in the soup. Any more that 1/2 cup and the pasta takes over the soup. Grate a bit parmesan cheese over the top (okay, a lot of parmesan cheese ~ as much as you want!) and enjoy with a slice or two of good bakery type bread.

What your favorite soup? Bean with Bacon is another one of mine!

Minestrone Italian Sausage Soup. Packed with vegetables in a rich, tomatoey broth enhanced with the addition of Sweet Italian Sausage.

Minestrone Italian Sausage Soup
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Ingredients
  1. ½ pound of Italian sausage (sweet or mild, not hot and loose/no casing)
  2. Drizzle of olive oil
  3. 1 heaping cup of diced carrots
  4. 1 heaping cup of diced celery
  5. 1 medium onion, diced
  6. 2 – cloves of garlic, grated
  7. Salt and pepper
  8. ¼ cup of red wine (cabernet or pinot noir, just not a sweet wine)
  9. 2 tablespoons of tomato paste
  10. 1 - 28 oz. can of crushed tomatoes
  11. 1 - 15 oz can of diced tomatoes
  12. 1 teaspoon of oregano
  13. 1 large bay leaf
  14. 1 can of Great Northern beans, drained
  15. 2 quarts of chicken stock
  16. 1 parmesan cheese rind
  17. 1 ¼ cup of frozen green beans
  18. ½ cup of pasta (ditalini or other tiny variety)
  19. ½ cup finely chopped fresh Italian parsley
  20. 1/3 cup basil (chiffonade)
  21. Parmesan cheese (for grating over soup)
Instructions
  1. In a large pot over medium heat, add the sausage, breaking it up with a wooden spoon and letting it brown.
  2. Once the sausage has browned, add a drizzle of olive oil, then the carrots, celery, onion and garlic.
  3. Season with salt and pepper and cook 5-6 minutes, stirring occasionally until the onions are soft, but not browned. The carrots won’t be tender at this point.
  4. Add the wine to the pot, scraping the brown bits off and continuing to cook 2 minutes.
  5. Blend in the tomato paste and cook another 2 minutes then stir in the diced and crushed tomatoes.
  6. If you aren’t adding wine, the brown bits can be scraped off the bottom when you add the crushed tomatoes.
  7. Drop in the bay leaf, oregano, canned beans, chicken stock and parmesan cheese rind.
  8. Cover and simmer 30-40 minutes or until the carrots are tender.
  9. Fold in the green beans, pasta, parsley and basil and cook until the pasta is al dente.
  10. Grate some parmesan cheese over the top of each bowl and enjoy with a slice or two of good bakery type bread.
Notes
  1. Note: the ½ cup of pasta is not a misprint. This little bit of pasta goes a long way in the soup. Any more that 1/2 cup and the pasta takes over the soup.
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  1. Mary
    October 14, 2016

    This is the perfect recipe for the day we had…..cooler and rainy! I love all the things in this soup, naturally I have pinned this for later. A loaf of hot crusty bread to soak all that flavorful veggie broth-y liquid……perfection! Thanks for sharing. Have a fun weekend!

    • Bernie
      October 17, 2016

      Happy Monday Mary! Yes ~ absolutely the hot crusty bread — that’s all I’d need for this one. Thanks for pinning and your kind words. Take care, friend.