My mom has been making this minestrone forever. And now it is is my family’s regular soup rotation as one of the only meals that everyone in my family will eat. One kid eats the sausage almost exclusively, one fishes out the beans and carrots, one loves the noodles, and even though they’re eating different things, I get to cook and serve it all in one pot, so it’s really a win-win(-win-win).

(forgot to take a picture until I was putting away the leftovers)


8 oz. – 1 lb. Italian sausage

2 carrots coarsely chopped

1 yellow  onion, finely chopped

4 cups coarsely chopped cabbage (1/4 head)

6 cups chicken broth

1 can (8 oz.) tomato sauce

1 can (14 -16 oz.) cannelloni beans, rinsed and drained

1 tsp. dried oregano

2 medium zucchini, chopped

4 oz. spaghetti – broken (or other small pasta)

salt and pepper to taste

Freshly grated parmesan cheese

Brown the sausage (removing from the casing or slicing into half-rounds). Remove the sausage to a paper-towel lined plate, leaving behind the rendered fat. Cook the onion and carrots until softened, about 5 minutes (can add a tablespoon or so of olive oil if you need more than the fat from the sausage). Add the chopped cabbage, letting it sauté for a minute. Add the broth, tomato sauce, oregano, and beans and bring to a boil. Simmer for 10-15 minutes. Add the sausage, zucchini and noodles and simmer 7-10 more minutes. Season with salt and pepper. Serve with grated parmesan on top.

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