Try this Minestrone Soup recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 4 cups water
- 2 tablespoons parmesan cheese
- 1-1/2 teaspoon italian seasoning
- 1/2 lb spicy italian sausage
- 2 cups marinara sauce
- 1 beef bullion cube
- 3 cups vegetables (i used 1 cup each zucchini corn and frozen peas)
- couple grinds black pepper
- 1/2 cup small dried pasta regular or gluten-free
- Carbohydrate 14.5223354988442 g
- Cholesterol 37.0790201202359 mg
- Fat 17.1597594938434 g
- Fiber 2.70429698490699 g
- Protein 8.55707077260308 g
- Saturated Fat 5.93884378911304 g
- Serving Size 1 1 Serving (338g)
- Sodium 770.651764147176 mg
- Sugar 11.8180385139372 g
- Trans Fat 1.00230614697139 g
- Calories 249 calories
Step-by-step
- Brown and crumble sausage in a large soup pot until cooked through.
- Drain if a lot of fat remains in the pot.
- Stir in water, marinara sauce, beef bullion, parmesan cheese and seasonings.
- Bring to a boil, cover, then reduce heat and simmer for 10 minutes, or until vegetables are cooked through.
- Add in pasta and simmer, uncovered, until done.
Brown the sausage over medium-high heat until the meat develops deep, caramelized fond on the bottom of the pot, as this browned protein drives the flavor profile of the entire broth. Drain excess rendered fat immediately if the volume exceeds two tablespoons, preventing an oily film from separating on the surface of the liquid. Ground pork fats can overwhelm delicate vegetables like zucchini if left entirely in the pot during the simmer phase.
Simmer the marinara base, water, and bullion for exactly ten minutes before introducing the pasta, ensuring the tougher elements reach tenderness without turning completely mushy. Dried small pasta shapes require close monitoring during the final uncovered boil to prevent overhydration, stopping the heat the moment al dente resistance disappears from the center. Letting pasta sit too long in hot broth leads to starch leeching, which thickens the liquid into a heavy paste rather than a clean soup.
Adjusting this batch for larger households requires careful scaling of the water and marinara ratio to maintain proper salinity without diluting the tomato flavor. Doubling the ingredients calls for a stockpot holding at least six quarts to allow vigorous boiling without splashing over the burner edges. Conversely, halving the yield works well in a two-quart saucepan while keeping simmer times nearly identical.
Leftovers keep safely in an airtight container in the refrigerator for up to four days, though the pasta will continue absorbing moisture as it chills. Adding a splash of water when reheating restores the initial consistency if the soup thickens too much overnight.
