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 cook the aromatics and vegetables in the rendered fat until they soften and begin to brown. 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 right in the soup until it is plump and 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 sprinkle of fresh basil.

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 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

The Protein & Aromatic Base

• 2 tablespoons olive oil
• 4 to 5 links Italian sausage, sliced into ½-inch circles
• ⅔ pound green beans, trimmed, about 2 cups
• 2 to 3 large carrots, peeled and diced, about 2 cups
• 1 large onion, peeled and diced, about 1 ½ cups
• 6 large garlic cloves, peeled and diced, about ¼ cup

The Harvest Layer

• 1 medium zucchini, diced, about 1 cup
• 2 small poblano peppers, seeded and deveined, diced, about 1 cup
• ½ pound kale, stems chopped, leaves rolled and chopped, about 4 cups

The Broth

• 1 (28-ounce) can diced tomatoes
• 4 cups beef stock, plus extra water as needed
• 2 tablespoons dried oregano
• 2 teaspoons kosher salt
• 2 teaspoons coarse black pepper
• outer rind of 2-inch piece of Parmesan cheese

The Pasta & Finish

• Parmesan cheese, grated
• chopped fresh basil leaves
• 12 ounces small elbow macaroni

Method

 

Brown the Sausage

1. Heat olive oil in a deep pot over medium heat.
2. Add the sausage and brown on all sides, about 5 minutes.
3. Remove the sausage.

Cook the Vegetables

1. Add the green beans, carrots, onion, and zucchini to the pot. Cook until the veggies are soft and beginning to brown, about 10 to 15 minutes.
2. Add the peppers and garlic.
3. Cook for 5 minutes more.

Building the Broth

1. Pour in the tomatoes and beef stock.
2. Season with oregano, salt, and pepper. Bring the soup to a simmer.
3. Add the sausage back to the pot. Submerge the cheese rind in the soup. Stir in the kale.

Simmer with the Parmesan Rind

1. Add water to the pot to make sure that all the ingredients are covered in liquid.
2. Continue to simmer until the kale wilts and the cheese has melted, at least 45 minutes and up to several hours on the stove over low heat.
3. You can add more water as needed.

The Pasta Integration

1. Continue to taste the soup and season with salt and pepper as needed.
2. Add the macaroni and continue to simmer while the pasta cooks in the soup.
3. When the pasta is plump and soft, the soup is ready!
4. Serve the soup with a garnish of grated Parmesan cheese and a sprinkle of fresh basil on top.