Italian Sausage Minestrone Soup

8
Servings
30m
Prep Time
75m
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
OK

Nutritional

  • 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.

Related

ArleneG

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)