Classic Minestrone Soup

Classic Minestrone Soup

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Here's a yummy soup recipe when you'd like something with an Italian flare. As some folks say, this Classic Minestrone Soup has everything in it except for the kitchen sink! Click to Tweet

Here’s a yummy soup recipe when you’d like something with an Italian flare. As some folks say, this Classic Minestrone Soup has everything in it except for the kitchen sink!

I love serving this soup in my Villa della Luna dishes from Pfaltzgraff. They are so colorful and make a beautiful table display, perfect for any Italian dinner.

Serving Minestrone Soup to a Crowd

This soup is also great for a church potluck as it will easily serve 10-12 people. It’s one of my most requested dishes that I take to our monthly dinner at church. And it’s really easy to prepare.

Tangy Sourdough Bread

We love it served with a crusty bread such as Tangy Sourdough Bread or Rustic Sourdough Baguettes.

 

Ingredients Needed to Make Classic Minestrone Soup

  • ground pork sausage
  • smoked kielbasa
  • sweet onion
  • garlic
  • frozen mixed vegetables
  • diced tomatoes
  • crushed tomatoes
  • red kidney beans, undrained
  • garbonzo beans (chickpeas), undrained
  • oregano
  • basil
  • kosher salt
  • freshly ground black pepper
  • chicken broth
  • cabbage
  • yellow squash (optional)
  • elbow macaroni
  • freshly grated Parmesan cheese for garnish

 

Instructions for Making this Recipe

Ingredients for Minestrone Soup

The first thing you’ll want to do is gather all of your ingredients so that you have them close at hand when it’s time to use. Next, prepare your ingredients. Using a Chef’s knife or Santoku Knife and cutting board, slice the kielbasa.

This Soup Feeds a Crowd

When I make this soup, it’s usually to feed a large group of people–either family or at a church potluck. I like to slice the kielbasa in half lengthwise and then cut pieces from that in an effort to get as many meat slices as possible.

Shredded Cabbage

Mince the onion and garlic and set these aside in a prep bowl or plate. Shred the cabbage. Grate the fresh Parmesan cheese for use at the end.

Cooking the Meat in the Soup

In a large Dutch oven, cook the sausage until browned. Stir in the sliced kielbasa and minced onion and garlic. Cook until tender.

Adding Beans, Tomatoes, Herbs, and Seasonings to the Soup

Next, add the frozen mixed vegetables, tomatoes, undrained beans, oregano, basil, salt, and pepper. I like to use fresh basil, if I have it on hand. If you do, just double the portion of dried, so for this recipe it would be 1 tablespoon of dried basil or 2 tablespoons of fresh chopped basil. Cook this for 8-10 minutes.

Adding Cabbage and Chicken Broth to Soup

Add the chicken broth, yellow squash, and cabbage. Bring to a boil, then simmer for 15-20 minutes.

The final step is to add in the uncooked macaroni. Cook on low to medium heat for another 10-12 minutes until the pasta is tender.

If cooked too long, the macaroni becomes overcooked, so leave this step to the very last, right before serving time. 

Serving Soup with Hard Crusty Bread

To serve, ladle into bowls and top with freshly grated Parmesan cheese. This recipe will serve 8-12 people. Serve with a crusty bread. So good. I hope you will enjoy this Classic Italian soup as much as we do!

See more Soup Recipes Here. See Italian Recipes Here.

Recipe for Classic Minestrone Soup

Classic Minestrone Soup

Here's a yummy soup recipe when you'd like something with an Italian flare. Serve with Tangy Sourdough Bread or Sourdough Baguettes.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: Italian
Keyword: Beans, Cabbage, Comfort Food, Kielbasa, Pork Sausage, Potluck Dinners
Prep Time: 15 minutes
Cook Time: 52 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Equipment

Cutting Board
Grater/Zester
Wooden Spoon
Dutch Oven

Ingredients

  • 1 pound ground pork sausage
  • 13 oz. Kielbasa sliced
  • 1 cup sweet onion minced
  • 4 cloves garlic minced
  • 2 cups frozen mixed vegetables
  • 14 oz. diced tomatoes
  • 14 oz. crushed tomatoes
  • 15 oz red kidney beans
  • 15 oz garbonzo beans
  • 1 tablespoon dried basil or 2 tablespoons fresh
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups chicken broth
  • 2 cups cabbage shredded
  • 1 small yellow squash diced - optional
  • 1 cup elbow macaroni
  • 1/2 cup freshly grated Parmesan cheese

Instructions

Prepare the Ingredients

  • Collect your ingredients and prepare your vegetables. Slice the kielbasa.
  • Mince onion and garlic and set aside.
  • Shred the cabbage using a cutting board and chef's or Santoku knife. Slice and halve yellow squash, if desired.
  • Grate fresh Parmesan cheese and set aside until ready to use.

Make the Soup

  • In a large Dutch oven, cook the sausage until browned.
  • Stir in the sliced kielbasa and minced onion and garlic. Cook until tender.
  • Next, add the frozen mixed vegetables, diced and crushed tomatoes, undrained beans, dried basil and oregano, kosher salt, and freshly ground black pepper. Cook this for 8-10 minutes.
    I like to use fresh basil, if I have it on hand. If you do, just double the portion of dried.
  • Add the chicken broth, yellow squash, and cabbage. Bring to a boil, then simmer for 15-20 minutes.
  • Add macaroni and cook for another 10-12 minutes until the pasta is tender.
  • To serve, ladle into bowls and top with freshly grated Parmesan cheese. Serves 8-12.

Nutrition

Calories: 400kcal | Carbohydrates: 33g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1341mg | Potassium: 782mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1749IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 4mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating