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Stunning plated serving of Italian Minestrone Soup with Sausage & Vegetables, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.