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Smoked Sausage Minestrone | Taste and Tipple

Smoked Sausage Minestrone

This hearty soup is the perfect antidote to a cold winter's night. For extra comfort, make a cheesy crostini accompaniment by topping thinly sliced baguette with grated cheddar and pop in a 375 degree oven until cheese is melted. 

Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 30 minutes
Servings 12


  • 450 g smoked sausages such as kielbasa
  • 1 1/2 cup chopped carrots
  • 1 1/2 cup chopped celery
  • 1 onion diced
  • 8 sprigs fresh parsley
  • 2 bay leaves
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon pepper
  • 4 cups sodium-reduced chicken broth
  • 2 cups water
  • 1 sweet red pepper diced
  • 1 cup frozen peas
  • 1 cup tubetti pasta or orzo
  • 1/4 cup chopped fresh parsley optional


  1. In slow cooker, combine sausage, carrots, celery, onion, parsley sprigs, bay leaves, Italian seasoning, pepper, broth and water; cover and cook on low until vegetables are tender, 6 to 8 hours.
  2. Discard parsley and bay leaves; using slotted spoon, transfer sausage to cutting board. Add red pepper, peas and pasta to slow cooker; cover and cook on high until red pepper is tender and pasta is al dente, 15 to 20 minutes.
  3. Meanwhile, slice sausage crosswise into rounds; return to slow cooker. Ladle soup into bowls; sprinkle with chopped parsley (if using). Serve with crusty bread or cheesy crostini.

Recipe Notes

Recipe from: Danter, Jennifer. "Smoked Sausage Minestrone." Canadian Living. November 2017.