Description
This hearty Fall Harvest Minestrone is a comforting slow-cooked soup perfect for chilly days. Featuring savory Italian sausage, nutrient-rich kale, tender sweet potatoes, and spiral pasta, it combines robust flavors with a variety of fresh herbs. This soup simmers gently in a slow cooker, infusing the broth with deep, savory notes while allowing the vegetables to become perfectly tender. Optional toppings add an extra burst of flavor and texture to each bowl.
Ingredients
Meat
- 1 pound bulk Italian sausage
Broth and Vegetables
- 6 cups beef broth
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 6 cups chopped fresh kale
- 1 medium red onion, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
Herbs and Seasonings
- 1/2 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh rosemary
Pasta
- 1-1/2 cups uncooked spiral pasta or small pasta shells
Optional Toppings
- Shredded Parmesan cheese
- Crushed red pepper flakes
- Minced fresh sage or rosemary
Instructions
- Cook the Italian sausage: In a large skillet over medium heat, cook the Italian sausage until it is no longer pink, about six to eight minutes. Use a wooden spoon to break the sausage into crumbles as it cooks. Once cooked, drain the liquid from the skillet and transfer the sausage to a 6-quart slow cooker.
- Add the vegetables, broth, and herbs: To the slow cooker with the sausage, stir in the beef broth, sweet potatoes, Italian diced tomatoes with their juice, chopped kale, red onion, carrot, minced garlic, minced fresh sage, and rosemary. Cover and cook on low heat for five to six hours, or until the sweet potatoes and vegetables are fork-tender.
- Cook the pasta: Once the vegetables are tender, stir the uncooked spiral pasta or small pasta shells into the minestrone. Cover and continue to cook on low for an additional 20 to 25 minutes until the pasta is tender but not mushy.
- Garnish and serve: Ladle the hot soup into bowls. If desired, add optional toppings such as shredded Parmesan cheese, crushed red pepper flakes, or additional minced fresh sage or rosemary for extra flavor and a touch of heat.
Notes
- For a vegetarian version, omit the Italian sausage and substitute vegetable broth for beef broth.
- Be sure the sweet potatoes are fork-tender before adding the pasta to ensure even cooking.
- If you prefer a thicker soup, reduce the broth slightly or cook uncovered for the last 30 minutes.
- Leftovers can be refrigerated for up to 4 days and reheated gently on the stovetop.
- Feel free to swap spiral pasta with small shells, ditalini, or elbow macaroni based on your preference.