Name: One-pot Minestrone soup with Pasta, Veggies and Italian sausage recipe by Mallika Chaudhary at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 2 tbsp of Olive Oil + 1 tbsn butter; 250 grams ground Italian sausage; 2 Carrots, peeled and chopped; 2 Stalks of celery, finely chopped; 2-3 Cloves of Garlic, whole and peeled; 1 large onion, diced; 1 cup finely chopped Cabbage; 2 Tbsp of Tomato Puree/paste (optional); 2-3 large whole Tomatoes; 2-3 cloves; 1 bay leaf; ½ cup of COOKED macaroni Pasta, or any other pasta of your choice; 2 cups of vegetable stock; 1 tsp Balsamic Vinegar; Freshly Grated Parmesan cheese; 1 tbsn cornflour (optional); Salt & Pepper to taste

ABOUT One-pot Minestrone soup with Pasta, Veggies and Italian sausage RECIPE

The weather here in Ireland is getting more and more chilly with every passing day! So, while we are down in the dumps about summer officially coming to an end, the chilly weather is giving me the feels to finally cook the meals in my kitchen that make winters so enjoyable. This minestrone soup hits the mark pretty well. It is so easy to whip up, and makes everyone happy, as it is both insanely healthy as well as utterly-butterly delicious!!! It is loaded with the goodness of many vegetables, italian sausage and everyone's favourite- pasta shapes. Give it a go on a chilly, rainy day friends, and have a great time getting ready for the winter!

Ingredients Serving: 2

2 tbsp of Olive Oil + 1 tbsn butter
250 grams ground Italian sausage
2 Carrots, peeled and chopped
2 Stalks of celery, finely chopped
2-3 Cloves of Garlic, whole and peeled
1 large onion, diced
1 cup finely chopped Cabbage
2 Tbsp of Tomato Puree/paste (optional)
2-3 large whole Tomatoes
2-3 cloves
1 bay leaf
½ cup of COOKED macaroni Pasta, or any other pasta of your choice
2 cups of vegetable stock
1 tsp Balsamic Vinegar
Freshly Grated Parmesan cheese
1 tbsn cornflour (optional)
Salt & Pepper to taste

Instructions

In a large sauce-pan, throw in your whole tomatoes and peeled garlic cloves and boil in around 1 cup of water covered, until absolutely soft.
Once cooled, blend together into a puree. Set aside in a bowl. Also, preserve the water in which you boiled your tomatoes and garlic.
In the same pot you used before, heat your olive oil + butter.
Add the bay-leaf and cloves. Sauté for a few seconds.
Add your finely chopped onions and cook until pink and translucent.
Add the ground sausage and season with salt and pepper. Mix well and cook until the sausage gets thoroughly cooked. It should take 7-8 minutes.
Next, throw in your carrots, celery and cabbage or any other vegetables that you are using for your soup. Cook on a medium flame for around 5 minutes.
Add your blended tomatoes, balsamic vinegar and garlic, as well as your prepared tomato puree/paste. Cover and cook, until you see the oil leaving the sides of the tomatoes.
Add in your vegetable stock and the water that you had preserved earlier. You can increase the quantity of the stock if you want, if u are using less veggies.
Cover and let your soup simmer on the lowest flame for around 10-12 minutes.
Finally, add the cooked pasta. Cook for further 2-3 minutes.
To thicken your soup, make the cornflour slurry in a jiffy. In a cup, add your cornflour to around ¼ cup of cold water. Mix well and pour little by little into your simmering soup and keep stirring.
You will see that your soup will instantly thicken and will get a thick, silky texture. Adjust the amount of cornflour slurry to be used according to how thick you want your soup to be.
Switch off the flame and ladle your soup into the individual bowls. Grate some Parmesan cheese into each bowl and serve piping hot immediately! Enjoy!

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