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Minestrone Soup with Sausage

Minestrone Soup
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Warm up with the ultimate cozy meal packed with tender vegetables, savory Italian sausage, and hearty beans in this Minestrone Soup with Sausage.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italian-American

Ingredients

Units Scale
  • 1 pound Italian sausage, removed from casings*
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 1/2 cups carrots, sliced
  • 1 1/2 cups celery, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 crushed red pepper seasoning, or more to taste
  • 1/2 teaspoon garlic seasoning, or 1/4 teaspoon garlic powder
  • 3 tablespoons tomato paste
  • 1/3 cup dry white wine
  • 8–10 cups low sodium chicken broth
  • 14.5 ounces fire roasted tomatoes, plus juices
  • 15.5 ounces cannellini beans, rinsed and drained
  • 15.5 ounces dark red kidney beans, rinsed and drained
  • 1 parmesan rind
  • 2–3 bay leaves
  • 1 bunch Tuscan kale, stems removed, chopped
  • 1 medium zucchini, halved, cut into half moons
  • 1/4 cup fresh basil, chiffonade
  • Juice of half a lemon
  • Parmesan for topping, optional

Instructions

  1. Heat a Dutch oven over medium high heat and add the olive oil. Add the sausage to the hot pot and allow it to sear for a couple of minutes before breaking it up into small chunks with a spoon. Continue to break it up and allow it to cook until browned and cooked through. Remove from the pan and allow to drain on a paper towel lined plate. 
  2. Add the onions, carrots, celery, and seasonings. Stir to combine. Allow the vegetables to sauté for 5 minutes or until the onions are translucent and the vegetables are just becoming tender.
  3. Add the garlic and tomato paste and stir to combine. Let the cook for 2 minutes.
  4. Pour in the wine. Stir, making sure to scrape up the bottom of the pot. Let cook for a minute or two.
  5. Add the cooked sausage back into the pot along with the drained beans, fire roasted tomatoes, bay leaves, parm rind, and broth. Stir to combine.
  6. Bring to a simmer and turn heat to medium. Cover and let cook for 45 minute or until the vegetables are tender.
  7. Stir in the kale and zucchini. Allow to cook for 10-15 minutes until the greens are wilted and the zucchini is tender.
  8. Remove the parm rind and bay leaves.
  9. Stir in the lemon juice and basil. Top with freshly grated parmesan and extra crushed red pepper flakes if desired.

Notes

  1. Use your favorite Italian sausage for this recipe. Pork, turkey, chicken, and vegetarian sausage all work. Use either sweet Italian sausage, spicy Italian, or a combination of both.
  2. This can be served with pasta. To prevent the pasta from both becoming soggy and sucking up all of the broth, cook the pasta separately. 
  3. For a thicker soup use 8 cups broth, for a brother soup use 10.

Find it online: https://beachgirlgrills.com/minestrone-soup-with-sausage/