Winter Minestrone Soup



Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.


Winter Minestrone Soup

Adapted from
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Total Time 3 hrs 50 mins
Servings 10 servings


  • 1 lb. Polidori Mild Italian Sausage casings removed
  • 2 cups Yellow onion chopped
  • 1 cup Carrots chopped
  • 3/4 cup Celery chopped
  • 1 cup Green beans (frozen is okay) chopped to 1/2 pieces
  • 6 cups Chicken stock
  • 29 oz. Fire-roasted diced tomatoes drained
  • 15 oz. Kidney beans drained and rinsed
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. Black pepper
  • 1 cup Ditalini pasta uncooked
  • 2 cups Spinach leaves roughly chopped


  • Heat a large nonstick skillet over medium-high. Add the sausage to the skillet, and cook, stirring to crumble with a wooden spoon, 4 minutes. Add the onions, carrots, and celery to the skillet; cook, stirring occasionally, until the sausage is browned and the vegetables are lightly caramelized, about 6 minutes. Add 1 cup of the stock; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.
  • Transfer the sausage mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, kidney beans, green beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Cover and cook on LOW until the vegetables are tender, about 2 hours and 30 minutes. Stir in the pasta; cover and cook on LOW until the pasta is al dente, about 1 hour. Stir in the kale and remaining 1/4 teaspoon pepper. Ladle the soup into bowls, and serve hot.
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