Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Minestrone Soup with Sausage and Squash

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Minestrone Soup with Sausage and Squash

I had been wanting to make minestrone soup for a while when I came across this version which looked really good. This minestrone soup included sausage, squash and a ton of fresh herbs. I knew that I would use spicy Italian sausage and I though that the sweet butternut squash would go nicely with the sausage. The minestrone soup turned out really good! It was full of flavour and super tasty. The spicy Italian sausage and the red pepper flakes gave the soup a nice heat. I enjoyed the ministrone soup with this cheesy garlic toast.

Minestrone Soup with Sausage and Squash

Minestrone Soup with Sausage and Squash

Prep Time:25 minutes Cook Time:1 hour Total Time:1 hour 25 minutes Servings: 10
ingredients
  • 1 pound Italian sausage (casings removed)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 2 carrots (chopped)
  • 2 stalks celery (chopped)
  • 8 cups chicken broth or chicken stock
  • 1 28 ounce can diced plum tomatoes
  • 2 19 ounce can cannelloni beans (rinsed and drained)
  • 1 pound butternut squash (peeled and cut into 1-inch cubes)
  • 1 tablespoon rosemary (chopped)
  • 1 tablespoon thyme (chopped)
  • 6 sage leaves (chopped)
  • 3 bay leaves
  • 1 teaspoon red pepper flakes
  • 1 parmigiano reggiano rind (optional)
  • salt and pepper to taste
  • 1/2 pound small rigatoni
  • 1 handful parsley (chopped)
directions
  1. Brown the Italian sausage in a large stock pot and set aside.
  2. Heat the oil in the same pan.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about 1 minute.
  5. Add the carrots and celery and saute until tender, about 3-5 minutes.
  6. Add the stock, tomatoes, cannelloni beans, squash, rosemary, thyme, sage, bay leaves, red pepper flakes, parmigiano reggiano rind. salt and pepper and simmer for 20 minutes.
  7. Cook the rigatoni while the soup is simmering.
  8. Add the rigatoni and parsley and turn off the heat.
Similar Recipes:
Spinach, White Bean and Turkey Sausage Soup
White Bean and Kale Soup with Turkey Sausage

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Reader Interactions

Comments

  5. Nirmala says

    January 22, 2008 at 3:16 am

    Hi Kevin! Happy 2008! How you keep up your blog is just amazing. I started a new job in October and the energy it has consumed took time away from my blog. But I hope to start posting again very soon! I do hope all is well with you and I look forward to reading more about your cooking adventures.

    Reply

  6. Emiline says

    January 22, 2008 at 10:29 am

    This looks perfect for the cold weather. I love that rigatoni sticking out there. Nice and al dente. I like that the pasta and sausage adds bulk, and makes it really filling.

    Reply

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