Soup is how we get through winters here, and this Italian-esque minestrone is currently on repeat! It’s hearty and filling (without being heavy), easy to make, and is so comforting.
Start by browning sausage, then cook onions and carrots and celery and garlic with some herbs, then add beans and diced tomatoes and chicken broth, then add the noodles, and right before serving stir in apple cider vinegar and chopped kale. So simple and so good!
And for being such a simple soup, minestrone packs a lot of flavor. The dried oregano and rosemary give this the classic herby feel of a minestrone that I love so much!
The noodles cook in the soup, which not only saves a dish (my eternal kitchen goal), but all of their starch makes the whole soup so thick and silky.
The combination of sausage + kale + beans + veggies + noodles here give this minestrone enough variety that it counts as a full meal on its own in my book. Serve it up with some parmesan and crusty bread if you’re feeling deluxe!
Inquiring minds want to know:
Can I make this minestrone soup ahead?
Yes, but be aware that the noodles will soak up a lot of the liquid as they sit. This doesn’t bother us because we like less liquid-heavy soups, but if you’d like to avoid this, you can add more broth when you reheat your soup, or wait to add the noodles until right before serving.
Kale? In soup??
A divisive topic, I know! Kale is tough enough that it can hold up to heat without getting soggy. It works really well in soups and other hot dishes.
If you like kale, you will almost definitely like it in this. If you don’t like kale, you might not like it in this. But it is cooked in chicken broth along with sausage and herbs so if ever you were to like kale, this is probably the time!
What kind of sausage should I use?
I use mild Italian sausage here, but any Italian variety will work well (garlic, hot, sweet, etc.). Remove from casings if needed.
Kale + Sausage Minestrone Soup
- 1 tablespoon olive oil
- 1 1/4 pound Italian sausage, casings removed
- 1 yellow onion, chopped
- 1 large carrot, sliced
- 1 celery rib, sliced thin
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (15.5 ounce) can kidney beans, drained
- 6 cups chicken broth
- 1 cup dry elbow noodles
- 1 cup chopped kale
- 1 tablespoon apple cider vinegar
- For serving: parmesan
- Heat the oil in a large pot with a lid over medium. Add the sausage and brown 10-12 minutes, breaking up with a wooden spoon as it cooks. Remove with a slotted spoon to a plate lined with paper towel.Add the onion, carrot, celery, garlic, oregano, rosemary, salt, and pepper to the pot. Cook, stirring occasionally for 5 minutes – until the vegetables soften slightly. Return sausage to the pot and add the tomatoes, beans, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes.Add noodles and cook – uncovered – 10 minutes. Stir occasionally so noodles don't stick to the bottom. Add kale and vinegar and cook an additional 2 minutes. Serve topped with parmesan.
Inspired by The Pioneer Woman.