This hearty Italian soup transforms classic minestrone into a winter warmer with Italian sausage, tuscan kale, and seasonal root vegetables, creating a satisfying one-pot meal that's even better the next day.
Recipe Details
Ingredients
- 450g Italian sausage (sweet or hot), casings removed
- 30ml olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 45ml tomato paste
- 800g crushed tomatoes
- 2L chicken stock
- 1 piece Parmesan cheese rind (optional)
- 425g can cannellini beans, drained and rinsed
- 300g butternut squash, peeled and cubed
- 2 medium Yukon Gold potatoes, cubed
- 1 bunch Tuscan (lacinato) kale, stemmed and chopped
- 150g small pasta (ditalini or elbow)
- 10ml dried oregano
- 10ml dried basil
- 2 bay leaves
- 2.5ml red pepper flakes
- to taste salt and freshly ground black pepper
- 30g fresh basil, chopped
- for serving Parmesan cheese, grated
- for serving extra virgin olive oil
Instructions
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In a large Dutch oven or soup pot, cook 450g Italian sausage (sweet or hot) over medium-high heat, breaking it up with wooden spoon, until browned and cooked through, about 8 minutes. Transfer to plate.
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In same pot, heat 30ml olive oil over medium heat. Add 1 large yellow onion, 3 medium carrots, and 3 stalks celery. Cook for 8-10 minutes until vegetables soften.
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Add 6 cloves garlic, 10ml dried oregano, 10ml dried basil, and 2.5ml red pepper flakes. Cook 1 minute until fragrant.
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Stir in 45ml tomato paste and cook 2 minutes, stirring constantly to caramelize.
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Add 800g crushed tomatoes, 2L chicken stock, 2 bay leaves, and 1 piece Parmesan cheese rind (optional) if using. Bring to boil.
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Add 300g butternut squash and 2 medium Yukon Gold potatoes. Reduce heat and simmer 15 minutes until vegetables are tender.
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Return cooked sausage to pot along with 425g can cannellini beans. Simmer 10 minutes.
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Meanwhile, bring a small pot of salted water to boil. Cook 150g small pasta (ditalini or elbow) according to package directions until al dente. Drain and set aside.
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Add 1 bunch Tuscan (lacinato) kale to soup and cook 5 minutes until wilted and tender.
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Season generously with to taste salt and freshly ground black pepper. Remove bay leaves and Parmesan rind.
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Stir in cooked pasta and 30g fresh basil just before serving.
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Ladle into bowls and top with for serving Parmesan cheese and a drizzle of for serving extra virgin olive oil.
Tips
Sausage Selection: Use quality Italian sausage from a butcher if possible. Mix sweet and hot for balanced flavor.
Pasta Cooking: Cook pasta separately to prevent it from getting mushy. Add to individual bowls when serving for best texture.
Vegetable Prep: Cut all vegetables to similar size (about 1cm/1/2-inch) for even cooking.
Parmesan Rind Magic: Save rinds from Parmesan wedges for soups. They add incredible umami depth. Remove before serving.
Make-Ahead: This soup improves overnight. Store without pasta and add freshly cooked pasta when reheating.
Freezer Friendly: Freeze without pasta for up to 3 months. Thaw overnight and simmer with fresh pasta added.
Vegetarian Version: Omit sausage, use vegetable stock, and add extra beans or chickpeas for protein.
Serving Suggestions: Serve with crusty bread, garlic bread, or grilled cheese for the ultimate comfort meal.
Storage: Refrigerate for up to 5 days. The flavors meld beautifully, making leftovers even better than day one.