Minestrone with Italian Sausage

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Servings 11 people (Click to adjust numberof servings)


  • 1 pound Polidori Mild Italian Sausage
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 celery ribs chopped
  • 1 medium leek (white portion only) chopped
  • 1 medium zucchini cut into 1/2-inch pieces
  • 1/4 pound fresh green beans trimmed and cut into 1/2 inch pieces
  • 3 garlic cloves minced
  • 6 cups beef broth
  • 2 cans tomatoes with basil, oregano, and garlic diced tomatoes
  • 3 cups cabbage shredded
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/2 cup small pasta shells uncooked
  • 1 can garbanzo beans or chickpeas rinsed and drained
  • 3 tablespoons fresh parsley minced
  • 1/3 cup parmesan cheese grated


  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
  • Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  • Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).


Can be GF with GF noodles and DF if you eliminate cheese.