Minestrone Soup with Sausage

    (209)
    1 hour 15 min

    This minestrone soup is deliciously hearty. Sausagemeat is simmered with vegetables, pasta and kidney beans. Feel free to spice up the soup with more crushed chillies, if desired.


    193 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 450g Italian sausage (fennel seed seasoned), casings removed
    • 250g chopped onion
    • 185g sliced carrots
    • 1 stick celery with leaves, chopped
    • 1 tablespoon chopped garlic
    • 1 teaspoon dried basil
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon crushed chillies
    • 1/4 teaspoon dried sage
    • 1 (400g) tin chopped tomatoes
    • 1.2 litres chicken stock
    • 1 (410g) tin kidney beans, drained
    • 110g uncooked pasta shells

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a large pot over medium-high heat. Cook the sausagemeat until evenly browned and break into pieces.
    2. Stir in the onions, carrots, celery, garlic, basil, rosemary, crushed chillies and sage. Continue cooking 10 minutes, until vegetables are tender.
    3. Mix in tomatoes and cook until heated through. Stir in the stock and beans. Bring to the boil. Reduce heat to low and simmer 20 minutes.
    4. Stir pasta into soup and continue cooking 10 minutes or until pasta is al dente.

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    Reviews & ratings
    Average global rating:
    (209)

    Reviews in English (166)

    by
    71

    This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

    by
    56

    Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor.  -  30 Oct 2007  (Review from Allrecipes US | Canada)

    by
    42

    Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.  -  23 Feb 2008  (Review from Allrecipes US | Canada)

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