Minestrone Italian Sausage Soup
Minestrone Italian Sausage Soup ~ loaded with fresh vegetables, sweet Italian sausage and a rich, tomatoey broth.
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.
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 Ingredients:
- Italian sausage (sweet/mild, without casings)
- olive oil
- Salt and pepper to taste
- red wine (cabernet or pinot noir, not sweet wine)
- tomato paste
- crushed tomatoes
- diced tomatoes
- bay leaf
- Great Northern beans
- chicken stock
- frozen green beans
- pasta (ditalini or other tiny variety)
- fresh Italian parsley
- fresh chopped basil
- Parmesan cheese (for grating over soup)
Let’s get the soup started:
In a large pot or whatever you make soup in 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.
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 3-4 minutes, stirring occasionally until the onions are soft. The carrots won’t be tender at this point.
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 and chicken stock. Cover and simmer 30 minutes or until the carrots are tender.
Tip: If your parmesan cheese has a rind add it to the soup when you add the stock for extra flavor.
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.
Grate as much parmesan cheese as you like over the top of each bowl and enjoy with a slice or two of good bakery type bread.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- ½ pound Italian sausage sweet or mild, not hot and loose/no casing
- 2 tablespoons olive oil
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion diced
- 2 cloves garlic grated
- Salt and pepper to taste
- ¼ cup red wine dry, not sweet
- 2 tablespoons tomato paste
- 28 ounce can crushed tomatoes
- 15 ounce can diced tomatoes
- 1 teaspoon oregano
- 1 bay leaf
- 1 can Great Northern beans drained
- 2 quarts chicken stock
- 1 ¼ cup frozen green beans
- ½ cup pasta ditalini or other tiny variety
- ½ cup fresh Italian parsley chopped
- 1/3 cup basil sliced into ribbons
- Parmesan cheese for grating over soup
- In a large pot over medium heat, add the sausage, breaking it up with a wooden spoon as it browns.
- Once the sausage has browned add a drizzle of olive oil, then drop in the carrots, celery, onion and garlic.
- Season with salt and pepper and cook 3-4 minutes, stirring occasionally until the onions are soft, but not browned. The carrots won’t be tender at this point.
- Add the wine to the pot, scraping the brown bits off and cook 2 minutes.
- Blend in the tomato paste and cook another 2 minutes then stir in the diced and crushed tomatoes.
- Drop in the bay leaf, oregano, canned beans and chicken stock. NOTE: if your parmesan cheese has a rind, add it to the soup now for extra flavor.
- Cover and simmer 30 minutes or until the carrots are tender.
- Fold in the green beans, pasta, parsley and basil and cook until the pasta is al dente.
- Grate some parmesan cheese over the top of each bowl and enjoy with a slice or two of good bakery type bread.