Beef Winter Minestrone Soup

Bowl of minestrone soup on a napkin

This beef winter minestrone soup is like a warm hug after spending the day raking leaves in the cool autumn sun or back to back meetings.  It’s a meal in 1 bowl. A concept that I’ve really taken a liking to lately. It’s nice to make dinner 1-2-3 that you know will prove a wholesome meal of veggies, carbs, and protein. Now I can wiggle in to my favorite spot on the couch, with a glass of Cabernet, and watch cooking shows until hubby gets home. Happy cozy Autumn days my friends!

Beef Winter Minestrone Soup


  • 1 package Jack's gourmet Italian sweet sausages, sliced
  • 4 tbsp olive oil
  • 1 onion, diced
  • 2 medium carrots, diced
  • 3 stalks celery, sliced
  • 1 parsnip, diced
  • 2 cloves garlic, minced
  • 1 (15 oz ) can diced tomatoes
  • 2 cups water or vegetable broth
  • 2 cups fresh checked kale
  • 1/2 c pasta


  1. Heat olive oil in a large pot.Add sausages and cook until browned. Remove from the pot, transfer to a bow, and refrigerate.
  2. Add onions, celery, carrots, and parsnips to the pot (and additional olive oil if necessary) Sweat for 5 minutes. Add minced garlic and cook for 5 minutes, or until fragrant.add diced tomatoes, water or broth, and bring to a boil.
  3. Lower to a simmer and cook for 25-30 minutes. Toss in kale, pasta,came sausages. Cook for an additional 15 minutes.

Recipe as printed in AMI magazine

Photography by Esti Photography

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Recipe Name
Beef Winter Minestrone
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