Go Back
–+ servings
Square overhead shot of a bowl of southern minestrone soup
Print Pin

Southern Minestrone Soup

Hearty, healthy, and satisfying, this Southern minestrone soup is a cozy, one-pot supper for chilly days!
Course Dinner, Lunch
Cuisine American, Italian, Southern
Keyword easy minestrone soup, minestrone soup, southern minestrone soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 cups
Calories 277kcal
Author Blair Lonergan

Ingredients

  • 1 lb. ground pork sausage
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 teaspoons minced or pressed fresh garlic
  • 8 cups chicken broth
  • 2-3 cups chopped collard greens
  • 1 (16 ounce) can black-eyed peas, drained and rinsed
  • 1 (16 ounce) can pinto beans, drained and rinsed
  • 1 (14.5 ounce) can petite diced tomatoes, not drained
  • 1 cup fresh or frozen cut okra (or sub with frozen cut green beans, diced zucchini, corn, or other vegetables of choice)
  • Kosher salt, to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 cup uncooked ditalini pasta
  • 2 tablespoons apple cider vinegar
  • Optional garnish: grated Parmesan cheese; chopped fresh herbs (such as parsley or thyme)

Instructions

  • In a large Dutch oven, cook pork sausage over medium-high heat until browned. Using a slotted spoon, remove the sausage to a paper towel-lined plate. Reserve the drippings in the pot.
    Browning pork sausage in a Dutch oven
  • Add the onions, carrots, and celery to the pot with the drippings. Cook over medium-high heat, stirring regularly, until the vegetables are starting to soften, about 7-10 minutes. Add the garlic; cook for 1 more minute.
    Sauteing vegetables for soup in a Dutch oven
  • Return the sausage to the pot. Stir in the broth, greens, black-eyed peas, pinto beans, diced tomatoes, okra, salt, pepper, oregano, and thyme. Bring the mixture to a boil; reduce the heat to low, and gently simmer (uncovered) for about 10 minutes, until the vegetables and greens are soft.
    Pouring chicken broth into a pot
  • Add pasta, and continue simmering the soup for about 10-15 more minutes, or until the pasta is al dente (just barely tender). Remove from the heat. Stir in the vinegar. Taste and season with additional salt and pepper, if desired.
    Process shot showing how to make minestrone soup
  • Ladle into bowls and garnish with freshly grated Parmesan cheese and additional fresh herbs.
    Overhead image of a Southern minestrone soup in a blue dutch oven

Notes

    • The total cooking time for the pasta will depend on the size and shape that you choose. Ditalini typically needs about 10-15 minutes in the simmering broth, but keep an eye on it and turn off the heat when the pasta is just barely tender. It will continue to soften and plump up as it sits in the hot soup.
    • Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
    • I use a mild country pork sausage here, but you can substitute with just about any smoky meat that you enjoy. Try smoked sausage sliced into rounds, andouille sausage, Italian sausage, or even 5-6 strips of thick-cut bacon. You might also prefer diced ham, a smoked ham hock, ground turkey, or pancetta. If using a ham hock, just sauté the veggies in olive oil (rather than drippings) and add the hock to the pot of soup with the broth.
    • Swap out the black-eyed peas and pinto beans for any canned beans that you like. Other good options include navy beans, cannellini beans, chickpeas (garbanzo beans), black beans, and kidney beans.
    • Don't care for okra? Use frozen corn, diced zucchini, broccoli or cauliflower florets, or frozen cut green beans instead.
    • Try other fresh or dried herbs. Additional options include fresh rosemary, basil, and chives. A bay leaf is also a great addition to the broth.
    • Instead of collard greens, sub with turnip greens, kale, or spinach if you prefer. When using spinach, wait to add it at the very end since the leaves will wilt as soon as they hit the hot broth.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 985mg | Potassium: 568mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2204IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg