Description

This Bold and Hearty Minestrone Soup with Italian Sausage is a flavor-packed, soul-warming classic. Thanks to a heady mix of fresh herbs, a parmesan rind, and a generous helping of garlic, it’s rich, cozy, and incredibly satisfying. Perfect for those chilly evenings when you need a filling and nourishing meal!

Ingredients

Scale

450 g (1 lb) spicy Italian sausage
Olive oil, as needed
1 large yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
1 head garlic, halved crosswise, excess paper removed
2 bay leaves
21 g (0.75 oz) poultry blend fresh herbs (or approx. 2 sprigs rosemary, 2 sprigs sage, 10–12 sprigs thyme)
Optional: Parmesan rind
800 g (28 oz) crushed tomatoes
1.9 L (64 oz) low-sodium chicken stock
2 cans (each 400 g/14 oz) cannellini beans, drained and rinsed
1 bunch kale, destemmed and finely shredded (approx. 2 cups packed)
Optional: 240 ml (1 cup) ditalini or short pasta of choice, cooked according to package directions
Kosher salt and ground black pepper, to season

For serving:

Shaved parmesan
Crusty buttered bread

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Instructions

In a 7-quart Dutch oven or large pot over medium-high heat, brown 450 g (1 lb) spicy Italian sausage for 5-7 minutes, breaking it into bite-sized crumbles. Transfer to a paper towel-lined plate.
Lower heat to medium. If needed, add olive oil to the pot. Add diced onion, carrots, and celery. Season with 1/2 tsp kosher salt and ground black pepper. Stir and cook for 5-7 minutes until softened.
Add the halved garlic head, bay leaves, tied herb bundle, optional parmesan rind, crushed tomatoes, and chicken stock. Stir well.
Bring to a boil over medium-high heat, then reduce to a steady simmer. Simmer for 20 minutes.
Meanwhile, if adding pasta, boil in generously salted water until al dente, then strain and set aside.
After simmering, return the sausage to the pot, add beans and shredded kale. Stir to combine and cook an additional 5 minutes until heated through and kale is wilted.
Taste the soup and adjust seasoning with more salt and pepper as needed.
Before serving, remove and discard the bay leaves, herb bundle, and parmesan rind. Optional: squeeze the softened garlic cloves into the soup for added flavor.
To serve, place a portion of cooked pasta at the bottom of each bowl, ladle the hearty minestrone over top, sprinkle with shaved parmesan, and serve with crusty buttered bread.

Notes

Use spicy or mild sausage based on preference.

If not using a parmesan rind, increase parmesan topping for extra flavor.

Squeeze cooked garlic cloves into the soup for a burst of flavor.

Store leftovers without pasta to prevent sogginess.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course, Soup
Method: Simmering
Cuisine: Italian-American