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Smoked Sausage Minestrone

print Smoked Sausage Minestrone

This rustic and hearty soup gets its flavour boost from the addition of Springer's smoked sausage.

Makes 6 to 8 servings.


2 tbsp olive oil, divided 25 mL
1/2 lb Springer's smoked sausage, sliced 225 g
1 onion, chopped
1 leek, trimmed and sliced (white and light green part only)
2 carrots, chopped
1 zucchini, halved lengthwise and sliced
1/4 small savoy cabbage, shredded
1 tsp dried rosemary 5 mL
1/2 tsp each salt, fresh cracked pepper 2 mL
2 bay leaves
1-28 oz can diced tomatoes, with juices 828 mL
6 cups water (approx)
19 oz can kidney beans, rinsed and well-drained 562 mL
1 cup dried elbow macaroni 250 mL
Garnish: Parmesan cheese, olive oil and fresh chopped parsley


In large Dutch oven, heat half of the oil over medium high heat. Brown sausage pieces. Transfer to plate.

Add remaining oil with onions, leeks, carrots and cook until onion is translucent and golden, about 8 minutes. Stir in zucchini, cabbage, rosemary, salt, pepper and bay leaves. Cook one minute. Add diced tomatoes with their juices, scraping any brown bits from the bottom of the pan. Pour in water, adding extra if required to cover vegetables. Bring to boil, reduce heat to maintain simmer and cover for 15 minutes.

Stir in reserved sausage, kidney beans and pasta and continue to cook until pasta is tender, about 12 to 15 minutes.

Serve in warmed soup bowls garnished with fresh shaved Parmesan, a drizzle of olive oil and fresh chopped parsley.

PER SERVING: about 240 cal, 12 g pro, 7 g total fat (1 g sat fat), 34 g carb, 8 g fibre, 15 mg chol, 550 mg sodium. %RDI: iron 25%, calcium 4%, vit A 90%, vit C 70%