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Margie's Spicy Minestrone

This soup is extremely flavorful and so easy to make. It really warms you up in the winter months without too much fuss. If you're using hot italian sausage, the soup can be a touch on the spicy side, but not overwhelming. You can forego the Crushed Red Pepper if you're looking to dilute the spice.


1 LB Hot Italian Sausage, casings removed 2 tsp olive oil 1 large Onion, chopped 3 cloves Garlic, minced 1 Green Pepper, diced 1 large Potato, peeled & diced 2 16-oz cans plum tomatoes, chopped coarsely & reserve juice 1 quart Beef Stock 1/4 cup chopped Parsley 2 tsp Dried Oregano 1 tsp Basil 1 tsp Fennel Seeds 1/2 tsp Red Pepper Flakes Salt & Pepper 1 can Light Red Kidney Beans, rinsed 1 Zucchini, cut in quarters lengthwise, then sliced 1 cup small Pasta (such as Elbows, or Ditalini), cooked Grated Parmesan Cheese


  1. Cook Pasta al dente according to package directions & prep all ingredients

  2. In a large dutch oven, heat oil over medium high heat.

  3. Add Sausage and cook until browned.

  4. When cooked, remove sausage to a plate lined with paper towels & set aside

  5. Discard all but 1 TBS leftover Fat

  6. Returning dutch oven to heat, add Onion, Garlic, Potato, & Green Pepper

  7. Cook 5 mins, tossing

  8. Add Tomato, Beef Stock, and Spices

  9. Bring to a boil & reduce heat to low

  10. Cover & simmer 30 mins

  11. Stir in rinsed Kidney Beans and Zucchini

  12. Let cook an additional 5-10 mins

  13. When ready to serve, place cooked pasta in bottom of bowl and spoon soup over top

  14. Serve with Grated Parmesan Cheese

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