Sausage and Minestrone Soup


This recipe is adapted from my mom, Marline Erickson’s recipe for Sausage and Minestrone soup. But…I think a more appropriate title would be Everything Soup. When I made this I felt like I literally put everything in my kitchen into a pot. While this is definitely not the 5 Ingredient Fix, this soup is worth all the work. I am looking forward to having it all week. I think Mae will enjoy this too!

Ingredients
3 links italian turkey sausage, squeezed out of the casing
1 small onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, coarsely chopped
1 medium zucchini, chopped into slices and halved
1 cup fresh green beans, chopped into 1/2 in. pieces
6 c. beef broth
2 cans diced tomatoes
1/2 cup red wine
3 cups shredded purple cabbage
1 t. dried oregano
salt and pepper
2 cups small pasta (I used tricolored spirals), cooked in boiling water
3 T. fresh parsley, chopped

Serve with parmesan cheese

Directions
In a large soup pot, heat onions, zucchini, green beans, carrots and celery in 2 T. olive oil. Add turkey sausage and cook until sausage is brown on all sides. Add garlic and cook for another minute. Add red wine and stir for 3 minutes. Add tomatoes, broth, cabbage and herbs. Bring to a boil. Then reduce heat, cover, and simmer for 45 minutes. Meanwhile, make pasta; keep it separate from the soup. Serve soup over pasta. Top with parmesan cheese.

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