A take on a classic Italian bean and sausage soup, this Minestra Soup is hearty, easy to make, and ready in under 30 minutes!

A large bowl of minestra soup next to a small dish of parmesan soup.

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This minestra soup is a restaurant copycat recipe from one of my favorite restaurants in Fort Collins, RARE. Usually, I like to switch things up when I eat out, but when at RARE I have a hard time not ordering this Italian sausage and bean soup and their ragu (but that's another story that I promise we'll revisit soon...). Given that I order the soup every time, I figure it's well enough time that I create my own recipe of it to enjoy at home... in my pajamas... at any hour I want (Any of you ever have soup for breakfast?)... at any time I want. 'Cause why else does one cook at home??

Ok, yes, yes. So maybe there are other reasons to cook at home. But with these short & cold winter days, it's the only one I can really get into more than curling up with a good book or going to bed at 7 PM.

But before I scare you away with what a granny I am, let's get into this beauty of a soup, shall we?

First: cook a cup of farro according to package directions while chicken or pork sausage (choose chicken if you want a lighter soup, but the pork does offer a richer flavor) and onions take a good saute in a hot oil-lined dutch oven pan. We cook them for about 6-7 minutes, crumbling as we go, or until the sausage is cooked through and not longer pink.

A pinterest pin for Italian Minestra Soup with an overhead shot of a bowl of the soup.

Second: we had garlic and dried basil, sauteing it for just a minute, or until the seasonings become fragrant. Continually layering on the flavor is what makes this soup crave-worthy.

Third: pour in the broth and tomatoes and simmer the soup for only 10 minutes. What's better than a tasty and hearty soup? One that's on the table in less than 30 minutes (oh, and that you can eat in your pajamas. How did I miss that??). Use chicken broth if you have it, but for a soup with even more depth, reach for that beef broth. You won't be sorry you did.

Fourth: and finally, add in cannellini beans and farro and bring to heat for 2 minutes, or until they're warmed through. Then serve hot with grated parmesan, cracked pepper, and then go to sleep at whatever (early) hour you choose, knowing you at least conquered dinner. The rest of everything else can be dealt with tomorrow.

An up-close shot of Italian Minestra Soup with cheese and herbs in the background.

This Italian Minestra Soup Is...

Satisfying
Hearty
Full of whole grains
Ready in under 30 minutes
Protein-rich
Perfect for a winter evening
... or a dinner party appetizer
... or a weekend lunch

However you serve it, this soup is satisfying and brimming with salt, tomato, and herbs in a way that will keep your guests coming back for more.

A up-close shot of a large bowl of italian soup with sausage

How do you decase sausages?

To decase raw sausage, grab the sausage in the middle, pinching with your pointer finger, middle finger, and thumb on each hand. Then pull away from each other while continuing to pinch and the sausage will come out the ends of the sausage. Repeat with any additional sausages until you've decased all the sausages.

How do you cook farro?

I like to cook farro just like pasta. I heat up a few quarts of heavily salted water (1-2 teaspoons salt) until its boiling and then pour in the farro.

Then, stirring every few minutes or so, I will cook the farro uncovered for the prescribed cooking time. For most quick-cook farro the cooking time is 10 minutes. For pearled farro, the cooking time is 20 minutes and for pearled farro the cooking time is 30 minutes.

When the farro is done it will be tender to chew and fluffier looking. Strain through a wire mesh colander and serve or use in your recipe.

What tools do you need to make this Italian Minestra Soup?

A pinterest pin for Italian Minestra soup

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8 Servings

Minestra Soup

Name: Minestra Soup
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8
Ingredients: 1 cup farro, cooked according to package directions; 1 tablespoon olive oil; 1/2 large white onion, diced finely; 1 lb. raw pork or chicken Italian sausage, de-cased or bulk; 2 cloves garlic, diced; 1 teaspoon dried basil; 1.5 quarts beef or chicken stock (preferably beef, but chicken is still great); 1 can diced tomatoes; 1 can cannellini beans, rinsed and drained; 1/2 - 1 teaspoon salt (optional); 1/2 cup grated parmesan cheese; 10=15 cracks fresh black pepper

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

A hearty Italian soup that comes together in under 30 minutes, is rich and flavorful and makes the perfect leftovers.

See the cooking notes below for tips on how to de-case sausage, my thoughts on the best type of broth to use, and other handy tips.

Ingredients

1 cup farro, cooked according to package directions
1 tablespoon olive oil
½ large white onion, diced finely
1 lb. raw pork or chicken Italian sausage, de-cased or bulk
2 cloves garlic, diced
1 teaspoon dried basil
1.5 quarts beef or chicken stock (preferably beef, but chicken is still great)
1 can diced tomatoes
1 can cannellini beans, rinsed and drained
½ - 1 teaspoon salt (optional)
½ cup grated parmesan cheese
10=15 cracks fresh black pepper

Instructions

Heat oil in a dutch oven over medium-high heat until it sputters when flicked with water.
Add onion & sausage and cook for 6-7 minutes, stirring frequently to break up the sausage, or until the sausage is cooked through.
Add garlic and basil and saute for 1 minute, or until fragrant.
Add in the broth & tomatoes and turn the heat up to high. Bring the soup to a boil and then reduce to medium-high heat and simmer for 8-10 minutes.
Add in beans & farro and simmer the soup for 2 minutes longer, until the beans are heated through.
Ladle the soup into large bowls, sprinkle with 1 tablespoon of cheese and a few cracks of pepper and serve hot! Enjoy.

Notes

1. The nutrition facts for this recipe were calculated with chicken sausage and store-bought low-fat beef broth.

2. The flavor of this soup really shines with beef broth, but chicken broth also works well in this recipe.

3. To save time making this soup, use quick-cook farro.

4. To de-case raw sausage, grab the sausage in the middle, pinching with your pointer finger, middle finger, and thumb on each hand. Then pull away from each other while continuing to pinch and the sausage will come out the ends of the sausage. Repeat with any additional sausages until you've decased all the sausages.

5. This soup will keep covered in the fridge for 4-5 days. It also will freeze for 2-3 months in an airtight and freezer-safe container.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 375Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 213mgSodium 846mgCarbohydrates 25gFiber 5gSugar 3gProtein 20g

This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.