Munifico Minestrone

Hearty Vegetable Soup with Italian Sausage and Cheese Tortellini

This Minestrone is very special with the addition of Toski Sands homemade Italian sausage and cheese tortellini. It contains a bounty of vegetables and is delicately seasoned with parsley, oregano, and basil.

The Italian sausage adds another dimension of flavor, pulling you even closer to your imaginary villa in Italy. Take a bite, close your eyes…you should be transported to your villa’s balcony overlooking the olive groves. The soup is as light and refreshing as a breeze off the Tyrrhenian Sea (which, of course, your villa overlooks).

There is salt in the sea, but no salt is added to the Minestrone. It gets its impactful flavor from the sausage, herbs, and the parmesan rind. You could make it without the sausage (even the tortellini) but you will need to add a little salt and pepper for flavor. If not, your villa may transport itself to the Sahara Desert.

To wrap things up, this recipe is a wonderful base depending on what your dream soup (villa) is like. You can delete meat and pasta. You can add more vegetables and beans. Go wherever that sea breeze takes you!

Course Main Course

Cuisine Italian

Keyword italian sausage, Pasta, soup

Ingredients

The Sausage

1 ¼ pounds Toski Sands Mild Italian Sausage
1 teaspoon Canola Oil

Bacon and Veggies

½ pound Bacon sliced into ½ inch strips
2 tablespoons Butter unsalted
4 cloves Garlic minced
2 cups Carrots peeled, thickly
sliced approx. 4 carrots
1 cup Leeks white & tender green part, sliced thick
1 Shallot chopped

More Veggies and Stock

3 cups Brussel Sprouts 1 lb.
3 cups Zucchini sliced 1 inch thick, halved or quartered
3 tablespoons Fresh Parsley chopped
2 tablespoons Fresh oregano chopped
2 tablespoon Fresh Basil chopped
2- inch piece of Parmesan rind
1 large Idaho Potato ½ inch cubes
6 cups Chicken Stock
4 cups Beef Stock
2 tablespoons Tomato Paste

Tomatoes and Pasta

4 Roma Tomatoes coarsely chopped
½ pound Cheese Stuffed Tortellini
2 tablespoons Fresh Parsley chopped, for garnish
Fresh Grated Parmesan for garnish

Instructions

The Sausage

Heat oil in a 12-inch skillet over medium low-to-medium heat. Add sausage and cook for 20 minutes, periodically turning sausage to brown all sides. Sausage is done when it hits an internal temperature of 165 degrees. I use a pan screen to prevent splattering the stove top. Set to the side on paper towels and let cool.

Bacon and Veggies

In an 8-quart soup pot, cook bacon on low heat for 10minutes. Add butter. When the butter is melted, add garlic, carrots, leeks, and onions. Increase heat to medium low. Cover and cook for10 minutes.

More Veggies and Stock

Add brussel sprouts, zucchini, parsley, oregano, basil, Parmesan rind, potato, broth, and tomato paste to soup pot. Bring to a boil. Reduce heat, simmer 15 minutes.

Tomatoes and Pasta

Add tomatoes, pasta, and cooked sausage to soup pot. Bring to a boil. Reduce heat, simmer for 15 minutes. Remove Parmesan rind before serving. Serve with fresh parsley and grated Parmesancheese.

Notes

You can make ahead (without the pasta) and add the pasta when reheating. This will keep the pasta from overcooking.