Italian Minestrone Soup with Sausage & Vegetables

Minestrone is the great vegetable soup of Italy, and this version makes it a full meal with browned Italian sausage and a whole garden of vegetables. The secret to its depth is humble: a Parmesan rind, simmered right in the pot, that lends a savory, nutty richness no seasoning can replicate. Finished with pasta and a shower of cheese, it is a hearty, one-bowl dinner that warms from the inside out.

Building the Broth

Depth is built in layers. Brown the Italian sausage first for a savory foundation, then sweat the aromatics and vegetables slowly in the rendered fat so they soften and sweeten without browning. Add the tomatoes and broth, and drop in a Parmesan rind — the quiet hero of the pot — letting it simmer and melt its savory, nutty richness into the whole soup. The longer it goes, the deeper it gets.

The Pasta, Added Last

The one rule that keeps minestrone from turning to mush is timing the pasta. Add it near the very end, cooking it just until toothsome right in the soup so it stays firm rather than bloating and going soft. If you plan to keep leftovers, cook the pasta separately and add it to each bowl, so the soup can be stored without the noodles drinking up all the broth. Finish with a generous grating of Parmesan and a drizzle of good oil.

Jorj Morgan

Italian Minestrone Soup with Sausage & Vegetables

This robust Italian Minestrone, brimming with seared sausage, tender vegetables, and savory pasta, offers a deeply satisfying warmth. Each spoonful is a harmonious blend of rich broth, vibrant greens, and earthy notes, destined to become a treasured memory at your table.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

The Protein & Aromatic Base

• 2 tablespoons olive oil
• 4 to 5 links Italian sausage sliced into ½-inch rounds
• 1 large white onion peeled and diced
• 2 to 3 large carrots peeled and diced (about 2 cups)
• 6 large garlic cloves peeled and minced

The Harvest Layer

• 1 medium zucchini diced (about 1 cup)
• 2 medium yellow squash diced (about 1 cup)
• 2 poblano peppers seeded, deveined, and diced (about 1 cup)
• 1 bunch fresh kale thick stems removed, leaves rolled and roughly chopped

The Broth

• 1 28-ounce can diced tomatoes
• 4 cups low-sodium beef stock plus extra water as needed
• 1 outer rind of a Parmigiano-Reggiano cheese wedge about 2 inches long
• 2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 2 teaspoons coarse black pepper

The Pasta & Finish

• 12 ounces small elbow macaroni or ditalini pasta
• Freshly grated Parmesan cheese for serving
• Fresh basil leaves chopped (for garnish)

Method

 

Brown the Sausage

1. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.
2. Add the sliced Italian sausage and sear aggressively until browned on all sides, about 5 minutes.
3. Use a slotted spoon to remove the browned sausage from the pot, leaving the rich, rendered pork fat behind.

The Aromatic Sweat

1. Add the diced onion and carrots directly into the rendered fat. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 8 minutes.
2. Add the diced zucchini and yellow squash, cooking for another 5 minutes until they begin to release their moisture.
3. Stir in the diced poblano peppers and minced garlic, blooming the aromatics in the hot oil for 5 minutes more.

Building the Broth

1. Pour the diced tomatoes and the 4 cups of beef stock directly into the pot, scraping up any browned bits from the bottom.
2. Season the broth aggressively with the dried oregano, kosher salt, and coarse black pepper. Bring the liquid to a rolling simmer.
3. Return the browned sausage to the pot.

Simmer with the Parmesan Rind

1. Tuck the Parmesan cheese rind directly into the simmering broth. (As the rind slowly melts, it will release profound, salty umami notes and naturally thicken the soup).
2. Fold the chopped kale into the pot. If the liquid does not fully cover the dense vegetables and greens, add a splash of water or extra beef stock.
3. Reduce the heat to low, cover partially, and simmer for at least 45 minutes to allow the flavors to marry and extract.

The Pasta Integration

1. Taste the broth and adjust the seasoning with additional salt and pepper if necessary.
2. Stir the dry elbow macaroni directly into the simmering soup. Cook for 10 to 12 minutes, or until the pasta absorbs the savory broth and becomes plump and tender.
3. Remove and discard the remnants of the Parmesan rind.
4. Ladle the hot, thick minestrone into deep bowls, serving immediately with a heavy garnish of freshly grated Parmesan cheese and chopped basil.