Italian Sausage Minestrone Soup
Hearty Italian soup combining browned sausage with sautéed aromatics, fire-roasted tomatoes, cannellini and kidney beans, and tender vegetables finished with fresh basil and lemon juice. The parmesan rind adds depth during the long simmer, while kale and zucchini are added near the end to preserve their texture.
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 ½ cups carrots, sliced
- 1 ½ cups celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ crushed red pepper seasoning
- ½ teaspoon garlic seasoning
- 3 tablespoons tomato paste
- ⅓ cup dry white wine
- 8 cups low sodium chicken broth
- 14 ½ ounces fire roasted tomatoes, with juices
- 15 ½ ounces cannellini beans, rinsed and drained
- 15 ½ ounces dark red kidney beans, rinsed and drainedpinto beans1:1legume
earthier taste
- 1 parmesan rind
- 2 bay leaves
- 1 bunch Tuscan kale, stems removed, choppedspinach0.75:1green
spinach wilts faster, use less
- 1 medium zucchini, halved, cut into half moons
- ¼ cup fresh basil, chiffonade
- ½ lemon, juiced
- parmesan, grated, for topping(optional)
Instructions
- 1
Heat olive oil in a Dutch oven over medium-high heat.
- 2
Add sausage and sear for a couple of minutes, then break into small chunks and cook until browned and cooked through. Remove to a paper towel-lined plate.
- 3
Add onions, carrots, celery, oregano, salt, red pepper seasoning, and garlic seasoning to the pot. Sauté for 5 minutes until onions are translucent and vegetables are just becoming tender.
- 4
Stir in garlic and tomato paste and cook for 2 minutes.
- 5
Pour in white wine, scrape up the bottom of the pot, and cook for 1-2 minutes.
- 6
Return sausage to the pot with beans, fire-roasted tomatoes, bay leaves, parmesan rind, and broth. Stir to combine.
- 7
Bring to a simmer and reduce heat to medium. Cover and cook for 45 minutes until vegetables are tender.
- 8
Stir in kale and zucchini. Cook for 10-15 minutes until greens are wilted and zucchini is tender.
- 9
Remove parmesan rind and bay leaves.
- 10
Stir in lemon juice and basil. Top with freshly grated parmesan and red pepper flakes as desired.
Tips
Searing the sausage before breaking it up develops a flavorful crust.
Scraping the pot bottom after deglazing with wine captures all caramelized bits.
Adding kale and zucchini near the end preserves their color and texture.
The parmesan rind imparts umami depth; fish it out before serving.
Good to Know
Cover and refrigerate for up to 4 days. Freeze for up to 3 months.
Prepare through step 5 (before simmering). Refrigerate for up to 12 hours. Resume at step 6.
Ladle into bowls. Top with freshly grated parmesan and crushed red pepper flakes.
Common Mistakes
Do not skip the searing step or sausage will not develop depth of flavor.
Do not add kale and zucchini too early or they will become mushy.
Do not discard the parmesan rind before serving or you will miss its umami contribution during cooking.
Substitutions
heartier texture