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Minestrone with Broccoli

You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.

  • Servings: 8

Photography: Krause, Johansen

Source: Martha Stewart Kids, Winter


  • 2 teaspoons olive oil
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 1 can (14.5 ounces) low-sodium chicken broth
  • 1 cup tiny uncooked pasta shells, such as conchigliette (about 4 ounces)
  • 1 pound broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch dice
  • 1 can (14.5 ounces) diced tomatoes
  • 3/4 teaspoon salt
  • 1 small piece (2 ounces) Parmesan cheese, thinly shaved with a vegetable peeler


  1. Heat oil in a large pot over medium heat until hot but not smoking. Add sausage; cook, stirring with a wooden spoon to break up meat, until browned and crumbly, about 5 minutes. Add onion; cook, stirring often, until softened, about 5 minutes.

  2. Add 4 cups water and the broth to pot. Bring to a boil. Stir in pasta. Reduce heat to medium-low, and simmer, stirring often, until pasta is barely tender, about 6 minutes. Add broccoli, tomatoes, and salt. Simmer until broccoli is tender, about 4 minutes. Ladle soup into shallow bowls, and top with cheese.

Reviews Add a comment

  • action jackson
    29 SEP, 2012
    Great recipe. Added some chopped parsley at the end for anniversary touch. My wife thought it could use a bit more broth...
  • eater
    31 JAN, 2008
    I substitued lentils for the pasta and it was great.