Description
A hearty and comforting minestrone soup packed with Italian sausage, fresh vegetables, and tender pasta, simmered in a flavorful tomato and chicken broth. Perfect for a satisfying meal any day of the week.
Ingredients
-
1 pound Italian sausage (casings removed if applicable; chicken sausage works well too)
-
1 cup onion, chopped
-
1 cup celery, chopped
-
1 cup carrots, chopped
-
3 large garlic cloves, chopped
-
1/4 cup parsley, chopped
-
3 tablespoons tomato paste
-
1 (14 ounce) can crushed tomatoes (tomato sauce can be substituted)
-
1 (14.5 ounce) can diced roasted tomatoes
-
6 cups chicken stock (preferably low sodium)
-
1 (14.5 ounce) can kidney beans, drained and rinsed
-
1 cup elbow pasta or any small pasta
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1 teaspoon dried Italian seasoning (or a mix of dried basil and thyme)
-
Fresh grated Parmesan cheese, for garnish
Instructions
-
In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and cooked through, breaking it into small pieces as it cooks. Remove sausage and set aside, leaving the rendered fat in the pot.
-
Add chopped onion, celery, carrots, and garlic to the pot. Sauté until vegetables are softened, about 5-7 minutes.
-
Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
-
Add crushed tomatoes, diced roasted tomatoes, chicken stock, salt, pepper, and Italian seasoning. Stir to combine.
-
Bring soup to a boil, then reduce heat and simmer for 15 minutes.
-
Add the cooked sausage back to the pot along with the drained kidney beans. Simmer for another 10 minutes.
-
Meanwhile, cook pasta separately in salted boiling water until al dente. Drain and set aside.
-
Just before serving, stir cooked pasta into the soup.
- Serve hot, garnished with fresh chopped parsley and grated Parmesan cheese.
Notes
-
For a vegetarian version, omit sausage and use vegetable broth.
-
You can substitute pasta with small shapes like ditalini or small shells.
- Soup can be stored in the refrigerator for up to 4 days; add pasta fresh when reheating to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian