The Best Italian Minestrone Soup

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat a large soup pot over medium-high heat and add a drizzle of oil.
2. Add the Italian sausage, breaking it into small pieces, and fry for about 8 minutes until well browned all over.
3. Remove the sausage and set it aside, then drain off the excess fat from the pot.
4. Add a few tablespoons of butter, the onion, carrots and celery to the pot. Reduce the heat to medium and sauté for 7 to 9 minutes, until the onion is translucent and tender.
5. Add the minced garlic and cook for another minute.
6. Pour in the red wine and cook until most of the liquid has evaporated.
7. Return the sausage to the pot and add the diced tomatoes and tomato paste.
8. Stir in the salt, pepper, thyme, rosemary, basil, oregano and paprika until well combined.
9. Add 8 to 10 cups of vegetable or chicken broth (add 2 to 3 more cups for a thinner soup) and bring to a boil over high heat.
10. Reduce the heat to low, cover and simmer for 30 minutes to 1 hour, stirring every 10 to 15 minutes.
11. Add the pasta and cubed zucchini, cover and cook over medium heat for 20 minutes, until the pasta is tender.
12. During the last 5 minutes, stir in the drained and rinsed beans. Finish with chopped parsley and serve with grated Parmesan.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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