Sicilian Sausage Soup

    55 mins

    A hearty minestrone type of soup.

    80 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 230g Italian sausage
    • 1 large onion, diced
    • 1/8 teaspoon fennel seeds
    • 3 medium carrots, peeled and sliced
    • 2 stalks celery, sliced
    • 1 (800g) can crushed tomatoes
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons chopped fresh Italian basil
    • 1 litre chicken stock
    • 1/2 cup (60g) ditalini pasta
    • salt and pepper to taste
    • 1/2 cup (40g) freshly grated Parmesan cheese

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large pot over medium heat, heat the olive oil. Stir in sausage, onion and fennel seeds and cook until sausage is brown, 10 minutes. Stir in carrots and celery and continue to cook and stir until vegetables begin to color, 5 minutes. Stir in tomatoes, parsley, basil and chicken stock. Bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are tender.
    2. Stir in pasta, salt and pepper, cook until pasta is tender, 10 minutes more. Serve topped with grated Parmesan.

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    Reviews and ratings
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    Reviews in English (79)


    I stumbled across Stacey Kauffman's Sicilian Sauage Soup recipe about a year and a half ago (on a search for an interesting minestrone), and I've been making it about once a month ever since! It's been a big hit with friends and family, and I often get requests for it. The only modification I make is, I add a few cloves of chopped garlic to the mix. But with or without the garlic, it's a darn tasty soup!  -  09 Oct 2002  (Review from Allrecipes US | Canada)


    This is AMAZING soup. I used turkey sausage & added about 4 cups of Kale at the very end and simmered it for 3 extra minutes. OMG Perfection!! Thank you!!!  -  29 Sep 2007  (Review from Allrecipes US | Canada)


    This was a really good soup! I doubled the amount of sausage, broth, and tomatoes, but left the amount of veggies the same. I also added a little garlic and crushed red pepper. We will definitely make this again!  -  25 Sep 2007  (Review from Allrecipes US | Canada)

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