This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.

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!

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!

(Post modified on 10/26/23.)

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.

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.

This soup is wonderful served with a crusty bread such as Tangy Sourdough Bread or Rustic Sourdough Baguettes.

More Soups to Enjoy

Ingredients for Classic Minestrone Soup

(See the full recipe at the bottom of this post.)

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

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.

Prepare the 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.

Mince the onion and garlic and set these aside in a prep bowl or plate. Slice the yellow squash, if using.

Shred the cabbage. Grate the Parmesan cheese for use at the end.

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 tomatoes, undrained beans, oregano, basil, 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, so for this recipe it would be 1 tablespoon of dried basil or 2 tablespoons of fresh chopped basil.

Add the chicken broth, frozen mixed vegetables, prepared 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.

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. Browse Italian Recipes Here. View more Potluck Recipes Ideas Here.

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.

Prep Time 15

Cook Time 52

Total Time 1 5

Serving Size 12

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

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.