Italian Sausage Minestrone Soup

Prep Time
Cook Time
1h 45m
Ready In

"One of my family's favorite minestrone soups, and it even taste better the next day, we like spicy so I add add crushed chili flakes, this will yield about 3-1/2 quarts"

Original recipe yields 8 servings


  • Serving Size: 1 (469.2 g)
  • Calories 292.2
  • Total Fat - 15.6 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 52.3 mg
  • Sodium - 1210.9 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 5.8 g
  • Protein - 19.2 g
  • Calcium - 173.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.4 mg

Step 1

In a pot cook the sausage and onion over medium heat until meat is no longer pink; drain, fat then continue cooking until the meat is browned (about 12-15 minutes).

Step 2

Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.

Step 3

Stir in the beef broth, bouillon granules, diced tomatoes with juice and cabbage; bring to a boil, reduce heat cover and simmer for 45 minutes (add in the zucchini and green beans the last 20 minutes of cooking time, continue cooking until fork-tender).

Step 4

Stir in the garbanzo beans, pasta and parsley; cook for about 10 minutes or until pasta is just al dente (seasoning with salt and pepper about halfway through cooking).

Step 5

Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).

Step 6

Ladle into bowl then sprinkle more Parmesan cheese on top.

Tips & Variations

No special items needed.



This is fast to becoming my favorite soup. It's so good I have had it 3 days in a row! I used everything but the garbanzo beans, substituting them with red kidney beans. Delicious all the way!

review by:
(12 Dec 2013)