It has everything: sausage, beans, pasta, potatoes, and lots of vegetables.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat about 1/4 cup olive oil in a large pot over medium heat. Cook and stir Italian sausage in hot oil until about half browned, about 5 minutes. Add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. Drain and discard some of the fat if you find it too greasy.

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  • Stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.

  • Pour chicken broth and water into the pot. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. Add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.

  • Stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.

  • Stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese and splash of olive oil.

Nutrition Facts

325 calories; protein 12.8g 26% DV; carbohydrates 35.3g 11% DV; fat 14.9g 23% DV; cholesterol 19.5mg 7% DV; sodium 906.2mg 36% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
11/19/2014
Very good in the end, but I had to play with this a bit. First, for me this needed garlic and fresh herbs (and a good glug of red wine). Second, I found additional broth preferable to the water called for. I also chose to use baby spinach rather than kale. Finally, the potatoes need only about 15 minutes to cook thoroughly, not a total of 37 (!), while the pasta needs a good 10 minutes to cook, not a mere five (!), so I adjusted the cooking time accordingly. As this recipe's first reviewer I'm pleased to report that overall, this was very good. I had planned to serve this with salad and bread, but found both unnecessary as the soup on its own was very hearty and satisfying. Read More
(6)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/18/2014
Very good in the end, but I had to play with this a bit. First, for me this needed garlic and fresh herbs (and a good glug of red wine). Second, I found additional broth preferable to the water called for. I also chose to use baby spinach rather than kale. Finally, the potatoes need only about 15 minutes to cook thoroughly, not a total of 37 (!), while the pasta needs a good 10 minutes to cook, not a mere five (!), so I adjusted the cooking time accordingly. As this recipe's first reviewer I'm pleased to report that overall, this was very good. I had planned to serve this with salad and bread, but found both unnecessary as the soup on its own was very hearty and satisfying. Read More
(6)
Rating: 4 stars
07/26/2017
This is really tasty. The only thing I would do differently is add the zucchini with the pasta so it doesn't cook too long. I personally prefer it with a little snap. Read More
Rating: 5 stars
09/21/2020
Holy Minestrone, this one's a keeper! I normally don't like tomato-based soups, but because we had kale, carrots, potatoes, and squash from our garden, I thought I'd give this a try. I had to make a couple of substitutions since it was sort of a last-minute recipe choice: sweet Italian chicken sausage, garbanzo beans, and millet instead of pasta. I doubt any of these things changed the flavor much from the original...and the flavor was so good! My husband loved it without the Parmesan, and my teenager and I loved it with the Parmesan. I'm so glad this made a big batch. We will thoroughly enjoy having leftovers. Read More
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Rating: 5 stars
01/04/2016
I absolutely love this recipe. I made a few changes based on others suggestions and my own taste. Added garlic and fresh basil swapped frozen spinach for kale...and a splash of red wine. My husband and I loved it! Read More
Rating: 4 stars
10/22/2019
I made it and it was easy. I went Into the store and forgot to get the pasta. I had to use macaroni. It was very tasted. Read More
Rating: 4 stars
12/22/2018
small changes -whatever was around -! Read More
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Rating: 5 stars
10/09/2017
This is seriously one of the best meals I've ever tasted! Will be in heavy rotation all year round and am sharing the recipe with all of my friends & family. Kale didn't look fresh at the store when shopping for ingredients so it was excluded this time; will add it next. Also I stirred in some leftover vegan "ricotta" from a different recipe and it made this soup out of this world! Read More