Mini Sausage Meatball Minestra

This recipe is from the 30 Minute Meals section of Rach’s groundbreaking new cookbook, Look + Cook. Watch a video of Rach cooking this recipe in real time!


  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1 1/4 pounds bulk sweet Italian sausage
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 large heads escarole, trimmed, washed and chopped
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 can cannellini beans (15 ounces), drained
  • 2 quarts chicken stock
  • 2 cups short cut pasta, such as mini penne or ditalini
  • Grated Pecorino Romano cheese
  • Crusty bread, for mopping


Heat 1 tablespoon EVOO in a large skillet. Roll the sausage into walnut-size meatballs. Drop them into the skillet and brown on all sides, then remove.

Heat the remaining 2 tablespoons EVOO in a large pot over medium heat. Sauté the onion and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.

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