Minestrone Soup Recipe

Hello Everybody! Today I am sharing with you my Minestrone soup recipe. This dish is perfect on those cold winter nights! Watch the video below to see how I cook this recipe in real-time or keep reading for the written recipe.


  • 1 cup Great Northern beans
  • 1/2 lb. spicy sausage
  • 28 oz. fresh plum tomatoes, chopped
  • 1 cup Ditalini pasta
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 2 Yukon Gold Potatoes, chopped
  • 1 medium turnip, chopped
  • 1/2 onion, chopped
  • 1/2 cabbage, chopped
  • Olive oil
  • Pot of chicken stock (about 8 cups)

minestrone soup recipe

Start by adding 2 tablespoons of olive oil into a large pot. Heat the oil on medium, then add in the spicy sausage. Begin stirring the sausage to get an even browning. You’re only going to want to cook the sausage for about a minute, then you can add in the chopped onions. Again, you’re going to stir the onion and sausage together for about a minute, then add in the celery and carrots; mix everything together, then add in the cabbage, potatoes and turnip. Mix them together a bit, then pour in the chicken stock and the plum tomatoes. Add salt and black pepper to your own preference.

Now we will leave the minestrone on the stove over medium heat for about 30 minutes. At the 30 minute mark, we will add in the beans. For the beans, they can either be canned beans, or dried beans that you cooked yourself. I personally like to use dried beans, but make sure to cook them before hand as per packaging instructions. Now we will let the beans cook in the minestrone for 15 minutes. In the meantime, you can bring a pot of salted water to a boil and cook the Ditalini pasta. Another way to cook the Ditalini pasta is to add the dried pasta right into the pot of minestrone and let boil. Keep in mind if you cook the pasta in the minestrone, and if you have any leftovers, the Ditalini pasta will expand in size.

minestrone soup recipe

And now, the best part! I like to top off my Minestrone soup with pecorino cheese, chopped parsley, and some hot peppers (Oh yeah Baby)! Enjoy and cin cin!

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