For the Love of Cooking

|

Recipes and Resources for Making Great Food

My Recipe Box

May We Recommend

Oven Baked Buffalo Chicken
Find More Favorites

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List

Italian Sausage Minestrone Soup

Rate this Recipe

Serves 6


Ingredients:

8 cups chicken stock
1/2 lb small rigatoni or other small pasta
Extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon dried thyme
3 cloves fresh garlic, minced
1 lb Festival Sweet Bulk Italian Sausage
2 medium carrots, diced
2 ribs celery, diced
1 onion, diced
1 can crushed tomatoes
1 zucchini, sliced and quartered into large dice
2 cups fresh spinach, stems removed and roughly chopped
2 bay leaves
2 cans cannellini or Great Northern beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced, plus more for garnish
Sea salt, to taste
2 pieces Parmesan rind, optional
1 cup freshly grated Parmigiano- Reggiano, for serving
Garlic Butter Croutons, for serving
Coarsely ground black pepper, to taste

Directions:

  1. Pour 1/4 cup olive oil in a large saucepan or Dutch oven. Add oregano, rosemary, thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add minced garlic and sausage and cook, breaking up sausage with the side of a big spoon until well browned. Add chopped onion, celery, and carrots and cook for 3 to 4 minutes, until vegetables are softened but not browned. Stir in crushed tomatoes, bay leaf, cannelloni beans, and chicken stock, and parmesan rind, if using. Bring to a simmer and cook for 15 minutes stirring occasionally. Add chopped zucchini and spinach and continue simmering another 15 minutes.
  2. Bring a pot of salted water to boil for the rigatoni the last 15 minutes of soup simmering time. Cook rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into simmering soup. Add parsley, salt and coarsely ground black pepper, to taste. Discard bay leaves.
  3. Ladle soup into bowls and sprinkle with freshly grated parmesan and top with Garlic Butter Croutons and chopped parsley.
Course: Soup
view disclaimer
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

Similar Recipes :

Rate this Recipe

What's Trending

Be In The Know!

Sign up for our email list and receive weekly deals, special offers,
event information and much more!

Please enter a valid email address.

©2024 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.