Minestrone Soup

minestrone soup recipeMy friend Alison of this homemade life, had us to dinner a few months ago. It is such a treat to be in her home. It was the first time that we had ever met in person, and she was even more lovely than I imagined her to be. It was like we knew each other forever, and our kids got along great. A successful visit. She made us this soup for dinner, it was so good that I went home and made it again the next day. It is such a simple soup, but so healthy tasting, and wholesome. Alison made two pots, one vegetarian version and one for meat eaters. If you are making a vegetarian version, just leave out the sausage and use vegetable broth. I have made both versions myself, and they are both equally delicious. I will sometimes make this early in the day when everyone is at school, and just reheat it when it is time for dinner. The longer it sits, the better it tastes. I always make my pasta on the side and add it as I am serving it, so the leftovers are great.

I also want to wish my mom a very Happy Birthday. She turns 60 today, and God willing, I hope that I look as good as she does when I am her age. I love you Mom! Hope that your birthday is as wonderful as you are.

4-6 links sweet Italian sausage
1 onion
2 carrots
2 stalks celery
2 potatoes
4 cups chicken broth
1 (28-ounce) can diced tomatoes
2 cloves garlic
1 1/2 teaspoons dried basil
1/4 cup fresh Italian parsley
salt and pepper to taste
1 cup whole wheat spaghetti (broken into pieces)
Parmesan cheese

minestrone soup recipeRemove the casings from the sausage. In a large Dutch oven, brown the sausage over medium heat until it browns. I do not like big chunks of sausage in my soup, so I break it up with a spoon.

minestrone soup recipeDice the onions, carrots, celery, and potatoes. Add to the pot.

minestrone soup recipeCook for about 10 minutes. The onions will soften and become translucent, and the carrots and potatoes will start to become tender.

minestrone soup recipeAdd the chicken stock, canned tomatoes, garlic, basil, and parsley. Simmer until the vegetables are tender, and the potatoes are cooked through. Season with salt and pepper.

minestrone soup recipeI like to cook my pasta for soup on the side. I do this because we usually have leftovers of soup, and if you add the pasta to the soup, the noodles get soggy and soak up most of the broth. I just add it to the bottom of the bowl, and ladle the soup over top. I keep the leftover noodles in a Ziploc bag and add them to the bowl before I reheat it.

minestrone soup recipeAlison served these Parmesan toasts with her soup, and they were so good, now I do too. Slice some whole wheat baguette and brush a little olive oil on each slice. Add a generous pinch of Parmesan and a grind of fresh pepper. Stick under the broiler until the cheese melts and begins to toast.

minestrone soup recipeLadle the hot soup over the noodles and sprinkle with some parsley. Serve with Parmesan toast.

minestrone soup recipe

Minestrone Soup

My friend Alison made my family this Minestrone Soup at her house many years ago and I've been making it ever since.

Ingredients

  • 4-6 links sweet Italian sausage
  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 2 potatoes
  • 4 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cloves garlic
  • 1 1/2 teaspoons dried basil
  • 1/4 cup fresh Italian parsley
  • salt and pepper to taste
  • 1 cup whole wheat spaghetti
  • Parmesan cheese

Instructions

  1. Remove the casings from the sausage. In a large Dutch oven, brown the sausage over medium heat until it browns. I do not like big chunks of sausage in my soup, so I break it up with a spoon.
  2. Dice the onions, carrots, celery, and potatoes. Add to the pot.
  3. Cook for about 10 minutes. The onions will soften and become translucent, and the carrots and potatoes will start to become tender.
  4. Add the chicken stock, canned tomatoes, garlic, basil, and parsley. Simmer until the vegetables are tender, and the potatoes are cooked through. Season with salt and pepper.
  5. I like to cook my pasta for soup on the side. I do this because we usually have leftovers of soup, and if you add the pasta to the soup, the noodles get soggy and soak up most of the broth. I just add it to the bottom of the bowl, and ladle the soup over top. I keep the leftover noodles in a Ziploc bag and add them to the bowl before I reheat it.
  6. Slice some whole wheat baguette and brush a little olive oil on each slice. Add a generous pinch of Parmesan and a grind of fresh pepper. Stick under the broiler until the cheese melts and begins to toast.
  7. Ladle the hot soup over the noodles and sprinkle with some parsley. Serve with Parmesan toast.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 36 Comments

  1. Katrina @ Warm Vanilla Sugar

    Love this classic soup! Yum!

    1. bakedbree

      me too Katrina, I make it all the time.

  2. Blog is the New Black

    This looks like a great version of minestrone- and I LOVE that you used spaghetti in the soup! 🙂

    1. bakedbree

      Thanks Liz!

  3. Laurie {Simply Scratch}

    Looks sooooo good! I love your trick with the noodles!

    1. bakedbree

      thanks Laurie!

  4. Patti Smith

    MMMMM…so warm and yummy looking!! I’m going to give this a try!

    1. bakedbree

      it is, heaven on a cold night.

  5. Deanna

    I always keep the noodles separate. I just made chicken noodle soup for a friend and she was so confused because she didn’t see the tub of noodles. I love minestrone, and I have some spicy garlic Italian sausage that would be perfect in this. I just wish I was one of those people who have rinds of Parmesan to throw into soups because I think it would be right at home in here.

    1. bakedbree

      Yes, a few cheese rinds would be divine in this recipe.

  6. kelley {mountain mama cooks}

    I love the simplicity of troupe and this looks delicious and perfect for a winter night dinner.

    1. bakedbree

      thanks Kelley!

  7. PamM

    yummy!

    1. bakedbree

      thanks Pam!

  8. Ryan

    This looks SO good! I love minestrone soup

    1. bakedbree

      Me too Ryan!

  9. melanie

    Making this today! I love when I already have the ingredients handy . Thanks for the pasta tip – so helpful!

    1. bakedbree

      glad to help Melanie!

  10. Borislava@sharemykitchen

    I love the way you present this soup and the simplisity of your writing. Great post and gourgeous photos!

    1. bakedbree

      thank you so much, that is so sweet of you to say.

  11. Cathy @ Savory Notes

    I’m addicted to soups; this one sounds and looks delicious!

    1. bakedbree

      Me too Cathy!

  12. Kristen

    I’m always looking for a great minestrone soup recipe. Thanks for sharing this and happy birthday to your mama!

    1. bakedbree

      this one is my favorite. Sometimes I add cannelloni beans too. Thanks Kristen!

  13. Christmas Decorating

    Oh my gosh, I MUST make this for dinner tonight. I’m already drooling!

    1. bakedbree

      I love this soup, I know that you will too.

  14. Simply Tia

    Happy Birthday to your mom! This soup looks hearty and delicious and the recipe seems very simple to make. I’m going to have to try this one soon.

    1. bakedbree

      thanks Tia!

  15. Jill

    BEAUTIFUL – can’t wait to make it!!

    1. bakedbree

      I hope that you love it as much as I do.

  16. tamara

    Made this and it was DELICIOUS! Thank you for the great recipe. My family got tired of hearing me brag how good it was but they all loved it too! Thank you Thank you!

    1. bakedbree

      you are welcome! I made it so much that my family asked to me to put this recipe in time out for awhile.

    1. bakedbree

      it is one of my favorite soups ever.

  17. Pingback: Lemony Vegetable Minestrone Soup - Baked Bree

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