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Mushroom, tomato & sausage Minestra


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the mushrooms, leek, carrot, celery, onion and garlic until reasonably tender. 
  • Add the sausage meat and cook until it changes colour, mashing with a wooden spoon as you do so.
  • Then add the tomatoes, stock, seasonings, bay leaves, thyme, soy and sambel. Stir well, turn the heat down and rapidly simmer for about 30 mins until the vegies are tender. 
  • When almost ready, cook the pasta in boiling water to just before al dente. Drain well. 
  • Then add the pasta and the cannellini beans to the soup. Stir well and taste for seasoning. 
  • Serve the soup in individual bowls with the parsley and parmesan sprinkled on top and plenty of good crusty bread on the side.
  • nb. This soup is best served the day after making, removing the fat off the top before reheating.


  • olive oil
  • 8 button mushrooms, sliced
  • 1 leek, finely sliced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 Italian pork sausages, skinned
  • 2 cans diced tomatoes
  • 2 litres chicken stock
  • sea salt & freshly ground pepper
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • a splash of soy sauce
  • 1 tbsp sambel oelek (or any chilli paste)
  • 300 gm small pasta
  • 1 can cannellini beans, drained & rinsed
  • 3 tbsp chopped Italian (flat leaf) parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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