Sausage Minestrone with Cheesy Toasts
Sausage Minestrone with Cheesy Toasts is a delicious hearty soup. I like to serve this soup with a big salad, or a simple pasta dish. I start my minestrone by cooking the sausage in my Dutch oven. Next, I add leeks, carrots, celery, garlic and cabbage. Then, I add chickpeas and chicken stock and cook for a few more minutes. Finally, I top each bowl of soup with mozzarella cheese toasts. And, I also sprinkle the bowls with minced parsley, crushed red pepper flakes, and lots of Parmesan cheese. All in all, this is a rich and satisfying soup.
The Equipment I Used
- A Dutch Oven- I love to make all my soups and stews in my LeCreuset and Staub Dutch ovens.
- An Air Fryer (optional)- I sometimes use my air fryer to toast the bread and cheese.
The Ingredients Needed for Sausage Minestrone with Cheesy Toasts
- Italian sausage- I used sweet Italian sausage, but you could also use spicy Italian sausage.
- Leeks- Leeks add a great flavor to this soup, but you could also use onions.
- Carrots- Try and cut the carrots thinly, so that they cook quickly.
- Cabbage- I used savoy cabbage, but regular white cabbage is fine, too.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Chicken Stock- I always use my homemade stock. The recipe is below.
- Chickpeas- I like to cook dry beans, and then store the cooked beans in the freezer. You could also use cannellini beans.
How I Made my Soup
- First, I cooked my sausage. I like to cook my sausage on low heat so that it stays tender.
- Next, I added all the vegetables and cooked them for ten minutes. You want the vegetables to be tender, but not mushy.
- Then, I add hot chicken stock and the beans and just cooked it for five more minutes.
- Finally, I toasted bread with mozzarella cheese on it, until the cheese was all brown and bubbly.
We all really love this Sausage Minestrone with Cheesy Toasts. It’s such a quick and easy, hearty soup, that I’m sure you will all love.
Sausage Minestrone with Cheesy Toasts
A vegetable soup filled with sausage and topped with toasts covered in melted cheese.
Ingredients
- 1 pound sweet pork sausage
- 1 tbsp. extra virgin olive oil
- 2 cups each sliced carrots, cabbage, and leeks
- 1 cup chopped celery
- 2 tbsp. chopped garlic
- 4 cups hot chicken stock
- 2 cups cooked chickpeas
- 4 slices French baguette
- 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
- ¼ cup minced parsley
- ½ tsp. red pepper flakes
Instructions
- Preheat oven to 425 degrees.
- In a Dutch oven cook the sausage in the oil on low heat until it's no longer pink.
- Add the leeks, celery, carrots, cabbage, and garlic and cook for ten minutes on medium heat.
- Add the chickpeas and chicken stock and cook for five minutes.
- Meanwhile, top the bread slices with the mozzarella cheese and toast in the oven for a few minutes, until the cheese is bubbly.
- Top each bowl of soup with the cheesy bread, red pepper flakes, parsley and Parmesan cheese.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
