Our hearty Minestrone Soup is easy to make, even easier to tweak, and destined to become a favorite.
In the winter, there’s nothing quite as comforting and restorative as a steaming bowl of soup. Whether it’s served as a healthy lunch, a light dinner, or a nutritious snack after a long walk on a cold, crisp day, soup always manages to hit the spot. For many of us, soup is also tied to fond memories. Who doesn’t remember their mom’s chicken soup and how it seemed to instantly chase away those sniffles when you were under the weather? Or the endless bowls of noodle soup we slurped in front of the television in our college dorms? It’s no wonder most of us have at least a few soup recipes we can practically make with our eyes closed. The kind that come together with kitchen staples and the help of bits and pieces left over from previous meals.
That’s exactly the type of recipe we’re sharing with you today. Our satisfying minestrone soup is made with vegetables most of us have on hand and calls for leftover pasta. The addition of sweet Italian sausage gives it incredible richness, while the savory Parmesan toast makes it even more irresistible. And the fact that you can totally make it your own definitely adds to its appeal!
Make it your own
You can easily make a vegetarian version of this soup by using vegetable broth and replacing the sausage with your favorite type of legumes. Chickpeas, cannellini beans, and pinto beans will all work well and add extra fiber to the soup. The choice of pasta is totally up to you, too. Leftover macaroni or farfalle are excellent options. Want to add more vegetables? Sliced mushrooms, zucchini, green beans, and baby spinach will all add flavor while boosting the soup’s nutritional content. Speaking of extra flavor, feel free to play around with fresh herbs. Try adding rosemary or sage for earthy nuances, or top the soup with a spoonful of basil pesto right before serving for added brightness.
How do I store leftovers?
Once cooled, leftover soup can be transferred to an airtight container and stored in the fridge for up to 3 days. You can also freeze it in a freezer-safe container or Ziploc bag for up to 3 months. Thaw overnight in the fridge. Reheat the soup in the microwave or on the stovetop until piping hot. For best results, make the toasts again shortly before serving.
Serving suggestions
Instead of the Parmesan toast, you can also consider serving the soup with warm Breadsticks or a thick slice of our crusty Olive Bread. Crackers are also great with this soup. For a complete meal, serve it with Homemade Ritz Crackers, some cheese, and fresh fruit. If you’re in the mood for dessert, try these aromatic Baked Apples or keep it Italian-inspired and treat yourself to our crisp Almond Cornmeal Biscotti.
Minestrone Soup
Ingredients Â
For The Soup:
- 4 links sweet Italian sausage
- 2 teaspoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery ribs diced
- 2 potatoes peeled and diced
- 4 cups chicken broth
- 1 can diced tomatoes (28 ounces)
- 2 cloves garlic finely chopped
- 1 1/2 teaspoons dried basil
- 1/4 cup fresh Italian parsley chopped, plus extra for garnish
- Salt and pepper to taste
- 1 cup cooked whole-wheat spaghetti cut into bite-size lengths
For The Parmesan Toast:
- 8 slices whole-wheat baguette
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese grated
- Black pepper to taste
InstructionsÂ
To Make The Soup:
- Remove the casings from the sausage. Heat the olive oil in a Dutch oven and cook the sausage over medium heat until browned, approximately 4 minutes, breaking it up with a spoon.
- Add the onions, carrots, celery, and potatoes to the pot.
- Cook for about 10 minutes. The onions will soften and become translucent, and the carrots and potatoes will start to become tender.
- Add the chicken broth, canned tomatoes, garlic, basil, and parsley. Simmer until the vegetables are tender and the potatoes are cooked through, about 5 minutes. Season with salt and pepper.
- Add the cooked spaghetti and simmer for an additional minute.
To Make The Parmesan Toasts And Serve:
- Place the baguette slices on a baking sheet covered with parchment paper. Brush the olive oil over the bread, top with the Parmesan cheese, and season with pepper. Place the toasts under the grill until the cheese is melted and a little browned, approximately 3 minutes.
- Ladle the hot soup into bowls, garnish with parsley, and serve with the Parmesan toast.
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