The Sausage Green Minestrone Recipe
This particular version of the Italian meatball soup is perfect when looking for a quick and hearty supper. There is nothing like a warm minestrone that can fit the menu on a gray fall/winter day. Here’s how this green Minestrone recipe goes, but feel free to change any of the ingredients; it’s still a guaranteed success for deliciousness.
– 4 pork sausages (a bit more than half a pound)
– 1 tbsp. olive oil
– 1 onion, finely chopped
– 2 celery sticks, finely chopped
– 1 fennel bulb, chopped
– 1 cup chicken stock
– 6 oz macaroni pasta
– 2.5 oz spinach
– 7 oz peas
– large handful parsley, roughly chopped
– freshly grated Parmesan, to serve
Making the Sausage Green Soup
Step 1: Discard the sausages from their skins (just squeeze them out from one side) and shape the meat into walnut-sized balls. Pick a large pot (preferably a deep frying pan), and heat the oil over medium-high heat. As soon as the oil heats, add the sausage balls and fry until golden brown but not completely cooked. Pick the mini balls and set aside, leaving any oil left behind.
Step 2: To the same pot, add the onions, celery, and fennel for about seven minutes until softened. Then, add the stock and bring it to a boil. Add the pasta and cook for five minutes, then return the sausage balls and cook for an additional five minutes.
Pro tip: Check out your pasta’s cooking recommendations. Usually, they read to cook for eight to ten minutes. However, if you’re using fresh pasta, that cooks for 2-3 minutes; add the meatballs first and then the pasta.
Step 3: Add spinach, peas, and parsley. Season to taste and ladle into four bowls. To finish up, sprinkle Parmesan and fennel fronds. Enjoy!