Minestra della zucca del fagiolo edella salsiccia (Italian Sausage and Bean Pumpkin Soup)

1
Joanna Gotwald

By
@Furkidlover

I created this soup for a FALL FEAST office party in 2008. At first not many people tried it because they said they couldn't imagine soup with pumpkin and sausage. All it took was one person to try it and next thing I know everyone is trying it and giving me rave reviews. I serve it with thick slices of fresh and crusty Italian bread or the big resturant style garlic croutons to float on top. I made a 7qt crockpot full and they finished it all off. One of my co-workers was standing at the crockpot with the Italian bread and used the bread to clean out the crockpot. He then came over and asked me for the recipe.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-12 people
Prep:
45 Min
Cook:
8 Hr

Ingredients

  • 1 can(s)
    (15 oz.) pure pumpkin puree (not pumpkin pie mix)
  • 1 lb
    bulk italian sausage (i like to use hot)
  • 1/2 c
    onion,minced
  • 1/2 c
    carrots, chopped
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    italian seasoning
  • 2 c
    baby portebello mushrooms, chopped
  • 4 c
    chicken broth, low salt
  • 1/2 c
    half-n-half
  • 1 can(s)
    white beans, rinsed and drained well
  • 1/2 tsp
    cinnamon, ground
  • 2 Tbsp
    olive oil
  • ·
    salt and pepper
  • ·
    large (resturant style) garlic croutons or crusty italian bread for serving

How to Make Minestra della zucca del fagiolo edella salsiccia (Italian Sausage and Bean Pumpkin Soup)

Step-by-Step

  1. In a stock pot, heat olive oil, add minced onions and chopped carrots and cook for 2 to 3 minutes stirring often. Add the chopped garlic and sausage crumbling the sausage as it cooks and stirring often. Add the mushrooms and continue to cook stirring often until the mushrooms start to get tender.
  2. Drain some of the fat off and put the sausage mixture in a 7qt crockpot. Add the canned pumpkin, cinnamon and nutmeg and combine well; stir in the chicken broth and mix well.
  3. Turn the crockpot on low and cook for 6 to 7 hours. At 6 or 7 hours, add the half-n-half and the well drained white beans. Stir together well and continue to cook for another 60 minutes.
  4. The soup is now ready to serve. Season individually with salt and pepper and for added heat you can season with red pepper flakes. Float some BIG resturant style garlic croutons on top or serve with thick slices of crusty warm Italian bread.

Printable Recipe Card

About Minestra della zucca del fagiolo edella salsiccia (Italian Sausage and Bean Pumpkin Soup)

Course/Dish: Soups, Other Soups, Pork
Regional Style: Italian




Show 7 Comments & Reviews

25 Delicious Recipes For Newlyweds

25 Delicious Recipes for Newlyweds

Kitchen Crew @JustaPinch

Now that you've done that whole marriage thing, tackling these delicious recipes shouldn't be a problem. From breakfast to dinner to dessert, these are recipes any newlywed should be able...

Hearty Cabbage Recipes For Your Next Meal

Hearty Cabbage Recipes for Your Next Meal

Kitchen Crew

Sauteed or steamed, I love cabbage. It's a great source of vitamins B and C and potassium. Cabbage is an unsung hero in my mind and gets a bad rap....

13 Bright And Flavorful Summer Soups Recipe

13 Bright and Flavorful Summer Soups

Kitchen Crew @JustaPinch

Soups have a bad-rap for only being associated with winter - but summer is a great time for soups too! Light, healthy, bright and bursting with flavor, these summer soups...