Minestrone soup with Italian sausage

    2 hours 20 min

    A hearty minestrone soup with Italian sausage, beans, pasta and vegetables - a meal in itself and perfect on a cold, wintry day.

    9 people made this

    Serves: 6 

    • 2 to 3 tablespoons olive oil
    • 1 onion, chopped
    • 2 celery sticks, chopped
    • 2 carrots, chopped
    • 4 Italian sausages, casing removed, crumbled
    • 2 tablespoons tomato purée
    • 250ml dry Marsala wine
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • extra virgin olive oil to serve
    • 800g tinned chopped tomatoes
    • 850ml chicken stock
    • 250ml water
    • 1 (400g) tin kidney beans, rinsed and drained
    • 80g macaroni
    • 2 tablespoons chopped fresh parsley
    • grated Parmesan or Pecorino cheese to serve
    • 1 to 2 cloves garlic, chopped

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large heavy saucepan, heat the olive oil over medium high heat. Add the onion, celery, carrots and garlic and cook until they begin to soften. Add the crumbled sausage and brown. Add the tomato purée and cook for 2 minutes. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the basil, oregano, salt, pepper, tomatoes, chicken stock and water.
    2. Bring to the boil, cover and reduce the heat. Let the soup simmer for 1 hour.
    3. Remove lid, add the kidney beans and macaroni. Replace the lid and cook for an additional 30 minutes. Remove from the heat and stir in the parsley.
    4. Serve hot with a drizzle of extra virgin olive oil and a sprinkling of grated Parmesan or Pecorino cheese.

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    Reviews in English (1)


    We enjoyed this. The sausage had a little zip to it so the minestrone did too. I cooked my own beans and they turned out lovely in this dish.  -  27 Sep 2012