Minestrone Soup with Italian Sausage

If you’re looking for a hearty soup during the cold Winter months, you can’t go wrong with a Classic like Minestrone. Combining fresh ingredients and our Johnsonville Mild Italian Sausages, our Minestrone Soup is the perfect blend of Italian flavours. Whether you need an appetizer or main dish, this recipe covers it all.


Prep Time


Cook Time


What You Need
2 tbsp
extra virgin olive oil
cloves of garlic, minced
2 tsp.
medium carrots, peeled and diced, 1/4 inch
1 tsp.
medium onion, peeled and diced, 1/4 inch
3 cups
cabbage, finely shredded
medium zucchini, halved lengthwise then 1/4 inch slices
large Idaho potato, peeled and diced, 1/4 inch
6 cups
chicken broth
2 cups
beef broth
3 tbsp
tomato paste
1/4 cup
fresh Italian parsley, chopped and divided
2 tsp
dried oregano
1 tsp
dried basil
1 tsp
ground black pepper
salt, to taste
1 can
(2 cups) dark red kidney beans
ripe Roma tomatoes
1/2 cup
pasta, small size, short macaroni or mini bowtie, uncooked
freshly grated Parmesan, for garnish
  • Over medium-low heat, cook sausage links in a large soup pot. Turn the sausages after 4-5 minutes and add 1/4 of water. Cover and cook for approximately 8-10 minutes, or until sausages are cooked through.
  • Place sausages on cutting board and cut into coins once they have cooled.
  • While waiting for sausages to cool, add olive oil to same soup pot, over medium heat. Cook carrots, onion and garlic until wilted, while stirring occasionally.
  • Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil.
  • Reduce heat and add 2 tablespoons of the parsley. Add oregano, basil, salt and pepper to taste. Let simmer for 15 minutes over medium heat.
  • Stir in sausage, beans, pasta, and tomatoes. Let simmer for approximately 7-8 minutes or until pasta is cooked.
  • Serve with fresh parsley and grated Parmesan cheese as garnish.
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