Sausage Minestrone Soup

Warm up with a big bowl of this truly hearty, tasty Minestrone Soup. Seasoned to perfection with our top-selling ingredients, and finished with our Premium Balsamic to create a fantastic zest that will leave your mouth watering!  Recipe By Taylor MacDougall
Dish Type:

Dairy Free, Nut Free, Soup


All Year, Fall, Winter

Prep Time:

10 minutes

Cook Time:

1 hour 5 minutes




  • 3 Tbsp SOOC Tuscan Herb Olive Oil
  • 1 lb ground Sausage
  • 1 large White Onion, diced
  • 3 Celery stalks, diced
  • 1 large Leek, trimmed and chopped
  • 3 Carrots, peeled and diced
  • 3 large cloves Garlic, minced
  • 1 large Zucchini, diced
  • 1 tsp SOOC Garlic Medley Salt
  • ½ tsp Black Pepper
  • 1 Tbsp SOOC Roasted Garlic Seasoning
  • ½ Tbsp dried Basil
  • ½ Tbsp dried Oregano
  • 6 cups Beef Broth
  • 1 28oz can diced Tomatoes
  • 4 cups shredded Cabbage
  • 1 15oz can Chickpeas, drained and rinsed
  • ½ cup small Pasta Shape, like Ditalini or Elbow
  • 3 Tbsp SOOC Premium White Balsamic
  • ½ cup Parsley, chopped

Products used: Garlic Medley Sea Salt , Premium Balsamic Vinegar , Roasted Garlic Seasoning , Tuscan Herb Olive Oil


  • In a large soup pot, heat the Tuscan Herb Olive Oil over medium-high heat. Add the ground sausage and white onion. Saute until meat is browned, about 6-8 minutes.
  • Add the celery, leeks, carrots, garlic, and cook until slightly softened, about 5 minutes. Combine the zucchini, Garlic Medley Sea Salt, black pepper, Roasted Garlic Seasoning, basil, and oregano. Saute for 2 minutes.
  • Stir in the beef broth, diced tomatoes, and shredded cabbage. Bring to a boil. Once boiling, turn the heat to low, cover and let simmer for 45 minutes, stirring occasionally.
  • Return the soup to a boil, adding the chickpeas and pasta. Cook for 10 minutes, until pasta is al dente.
  • Stir in the Premium White Balsamic, and top with parsley. Season with more sea salt and pepper to taste. Enjoy with your favorite crispy bread!