This is the best Minestrone soup that uses an Italian Beef Sausage. Nothing beats a big bowl of minestrone on a cold winter’s day! The Texan in me feels like spring should be here by now…it is March for goodness sakes; however, after 11 winters here in Kansas, I know that is not the case. We could still have cold weather and snow up until May! Crazy! 
We hope you enjoy this delicious version of Minestrone soup on the next cold winter’s day you have!
The Cowgirl’s Minestrone Ingredients
chicken stock
beef stock
garlic cloves
small rigatoni
Extra-virgin olive oil
Oregano
Thyme
Sage
Italian beef sausage
Carrots
Celery ribs
Onion
Canned diced tomatoes
Cannelloni beans
Coarsely ground black pepper
Parmigiano-Reggiano
Ground beef
Thyme
Oregano
Garlic powder
Onion powder
Kosher salt
Black pepper
Crushed red pepper
How to make The Cowgirl’s Minestrone Soup
Coat the bottom of a heavy stock pot with four turns of olive oil. Add the sage, rosemary, and thyme and warm the oil over medium heat for 3 to 4 minutes to infuse it with the flavor of the herbs.
Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.
Add the carrots, onion, and celery to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
Stir in the diced tomatoes, cannelloni beans, and stock into the pan with the sausages. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Salt and pepper the soup to taste.
Serve the soup with a healthy topping of Parmigiano!
The Cowgirl's Minestrone
Ingredients
- 4 cups chicken stock
- 2 cups beef stock
- 2 garlic cloves
- 1/2 lb small rigatoni
- Extra-virgin olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp dried sage
- 1 lb Italian beef sausage recipe below
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 28 oz canned diced tomatoes
- 1 14 oz can cannelloni beans, drained and rinsed
- Coarsely ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
Italian Beef Sausage
- 1 lb ground beef
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper
Instructions
- Coat the bottom of a heavy stock pot with four turns of olive oil. Add the sage, rosemary, and thyme and warm the oil over medium heat for 3 to 4 minutes to infuse it with the flavor of the herbs.
- Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.
- Add the carrots, onion, and celery to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- Stir in the diced tomatoes, cannelloni beans, and stock into the pan with the sausages. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Salt and pepper the soup to taste.
Italian Beef Sausage
- Combine all spices in a bowl with ground beef and mix to combine.
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