Description
A hearty and comforting Minestrone Soup with Sausage, featuring a savory blend of sausage, vegetables, and pasta simmered in a flavorful tomato broth. Perfect for a warming meal that is both filling and nutritious.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ pound bulk sausage (or ground beef)
- ¼ cup chopped celery
- 2 tablespoons finely chopped onion
- 1 garlic clove (minced)
- 2 cups chicken broth
- ½ cup water
- 1 medium tomato (diced)
- 1 bay leaf
- ¾ teaspoon Italian seasoning
- 1 teaspoon tomato paste
- 1 small zucchini (diced)
- ¼ cup dry pasta (shells or elbows)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the sausage: Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook for about 5 minutes, stirring occasionally, until the sausage is fully cooked and no longer pink.
- Sauté vegetables: Add the chopped celery, finely chopped onion, and minced garlic to the saucepan with the sausage. Sauté for 3 to 5 minutes until the vegetables are tender and fragrant.
- Add liquids and seasonings: Stir in the chicken broth, ½ cup of water, diced tomato, bay leaf, Italian seasoning, and tomato paste. Increase heat to bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
- Cook pasta and zucchini: Add the diced zucchini and dry pasta to the simmering soup. Cook uncovered for 7 to 10 minutes, or until the pasta is al dente and the zucchini is tender.
- Finish and season: Remove and discard the bay leaf. Taste the soup and season with salt and freshly ground black pepper as desired. Serve hot and enjoy.
Notes
- You can substitute ground beef for sausage if preferred.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Adjust the pasta cooking time as per package instructions since different shapes cook at different speeds.
- Use fresh herbs if available for enhanced flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
