Best Italian Minestrone Soup Recipes

Minestrone Soup with Italian Sausage image

Provided by Food Network

Time 45m

Yield 6-8 servings

Number Of Ingredients 20

1 pkg. Johnsonville® Mild Italian Sausage links
2 tbsp. extra virgin olive oil
3 cloves garlic, finely minced
2 med. carrots, peeled and diced, 1/4 inch
1 med. onion, peeled and diced, 1/4 inch
3 cups cabbage, finely shredded
2 med. zucchini, halved lengthwise then 1/4 inch slices
1 large Idaho potato, peeled and diced, 1/4 inch
48 oz. chicken broth
14.5 oz. beef broth
3 tbsp. tomato paste
1/4 cup fresh Italian parsley, chopped and divided
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. course ground black pepper
Salt, to taste
1 15 oz. can dark red kidney beans
4 ripe roma tomatoes
1/2 cup pasta, small size, short macaroni or mini bowtie, uncooked
*Freshly grated parmesan cheese, for garnish

Steps:

Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

Minestrone Soup (Italian Vegetable Soup) image

Provided by divashylight07

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups low sodium chicken broth
1 (14 1/2 ounce) peeled canned Italian tomatoes
1 small onion, chopped
1 stalk celery (cut into 1 in. pieces)
2 tablespoons chopped parsley
1/2 teaspoon oregano
1 dash pepper
1 garlic clove
1 cup canned chick-peas, rinsed and drained
1/2 cup cubed zucchini
1/2 cup fresh peas or 1/2 cup defrosted frozen peas
1/2 cup diced carrot
1/2 cup chopped cabbage
1 cup uncooked pasta

Steps:

In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
Add all other ingredients and continue to cook until all vegetables are tender.
Thirty minutes before serving, Add uncooked pasta.
**Serve with grated parmesan cheese**.

Real Italian Minestrone Soup image

Provided by Terri Slotterback @mollyspitcher

Categories Beef Soups

Number Of Ingredients 17

1/4 lb. - salt pork diced
2 - medium onions diced
1 - clove garlic diced.(i use more it's optional)
1/2 cup(s) sliced celery
1/2 cup(s) sliced carrots
1/4 cup(s) chopped parsley
1 cup(s) chopped cabbage
1 1/2 cup(s) chick peas
1 16oz can(s) diced tomatoes
1 quart(s) chicken broth (fresh or canned)
1/2 teaspoon(s) basil
1/4 teaspoon(s) thyme
1/2 cup(s) broken spaghetti
- salt & pepper to taste
1 cup(s) grated parmesan cheese
1 cup(s) chopped escarole or 1/4 c chopped frozen spinach
1 cup(s) kidney beans, canned

Steps:

Brown salt pork and onions in large pot. Add garlic, celery, carrots, cabbage & parsley Add 4 cups chicken broth and everything else except the last five ingredients Bring to boil, cover and simmer for 30 minutes.
Add escarole or chopped spinach & spaghetti. Season with salt and pepper. Cover and simmer for 10 minutes.
Serve and sprinkle the cheese on top of each serving Top it off with fresh crusty Italian Bread and butter. You can double or triple this recipe according to your needs.

ITALIAN MINESTRONE SOUP image

Yield 8 servings

Number Of Ingredients 18

Steps:

Saute onion, garlic and celery leaves in olive oil until onions are clear, 5-10 minutes. Add carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10-15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1-2 cups of the water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You may vary this recipe with other beans, vegetables or rice.