Italian vegetarian Minestrone Soup

This  Italian vegetarian minestrone soup is Italy’s version of vegetable soup—usually vegetarian and endlessly adaptable. There are as many versions as there are people who make it, and that’s the beauty of it. Each batch is a little different depending on what you have on hand, making it uniquely your own. That’s why we lovingly called it “Ever-Changing Minestrone Soup” on our menu.

So what exactly is minestrone? Is it a soup or a pasta dish? Technically, it’s a thick, hearty Italian vegetable soup, often made with pasta or rice—sometimes even both. It’s meant to be comforting, nourishing, and deeply satisfying.

This version is vegetarian, but the vegetables are completely flexible—just use whatever’s in your fridge. Want to make it gluten-free? Skip the pasta. Keeping it vegan? Leave out the cheese. I’ve made this soup in just about every form imaginable. One variation I especially loved involved sautéed, cubed tofu stirred in at the end—so hearty and delicious!

Things to know about this Italian vegetarian minestrone soup

Ingredients

• 1/2 cup olive oil
• 1 small chopped onion
• 1 Tbsp. minced garlic
• 1 cup chopped Italian parsley
• 1 cup each chopped celery and carrots
• 1 cup chopped zucchini
• 1 cup cubed potatoes
• 1 cup green beans cut into 1/2 each pieces
• 1 cup each fresh or frozen peas and corn
• 1 cup canned kidney beans rinsed and drained
• 2 cups chopped spinach
• 4 cups vegetable stock
• 1 cup water
• 1 cup my easy marinara sauce
• 1 cup small shaped pasta
• 1 Tbsp. each thyme and oregano
• Salt and pepper to taste
• grated parmesan for serving

Instructions

1. Sauté the base:
   In a large soup pot, heat olive oil over medium heat. Add onion, carrot, celery,  and a pinch of salt. Cook until softened, about 8–10 minutes. Stir in garlic and parsley; cook 1 more minute.

2. Add veggies and seasonings:
   Add zucchini, green beans, and potatoes. Stir in the oregano, thyme, , salt, and pepper. Cook for 2–3 minutes to coat the vegetables in the aromatics.

3. Simmer the soup:
   Pour in the broth, water, and marinara sauce. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.

4. Add beans, spinach and pasta (or rice):
   Stir in the beans and pasta. Simmer until pasta is al dente, about 8–10 minutes. If using spinach or kale, stir it in during the last 5 minutes of cooking.

5. Adjust and serve:
   Taste and adjust seasoning. If the soup gets too thick, add a bit more broth or water. Serve hot with a drizzle of good olive oil, grated cheese, or a spoonful of pesto.

Italian pesto chicken sandwich

This Italian chicken pesto sandwich is one of my favorite sandwiches, it has the most delicious combination of flavors. Juicy, tender chicken, herby  basil pesto, and fresh mozzarella melts into every bite. Put it on a crisp toasted ciabatta or focaccia roll, and you’ve got a sandwich that’s satisfying, comforting, and full of vibrant Italian flavor. It’s simple to make but feels gourmet every time.

Sandwiches have come a long way since we opened our first place—a humble, hole-in-the-wall submarine sandwich shop in a small Northern California town. Back then, sandwiches were simple: two slices of Wonder Bread, some processed meat and cheese, and that was it.

But today? The sandwich has evolved into something extraordinary. You’ll find them on menus at high-end restaurants, crafted by sandwich chefs using gourmet ingredients and served on white china. Take this Italian chicken pesto sandwich, for example—it’s miles away from the lunchbox classics of the past. With tender grilled chicken, vibrant basil pesto, and creamy mozzarella layered on artisan bread, it’s a sandwich that celebrates flavor, freshness, and creativity. This is the kind of sandwich that tells our story.

Things to know about this Italian pesto chicken sandwich

Ingredients

2 chicken breast butterflied

4 ciabatta rolls

1/2 cup each roasted each red peppers and marinated artichoke hearts

4 tablespoons pesto sauce

4  slices cheese of your choice

Marinate for chicken

1 cup olive oil

1/2 cup balsamic vinegar

2 tablespoons chopped garlic

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon each mixed herbs ( preferably homegrown) thyme, Italian parsley and rosemary

Instructions

Make marinate by whisking all ingredients together ending with the olive oil

Marinate chicken for at least 2 hours over overnight

Grill, bake, broil or saute the chicken

Toast bread

Spread with pesto

Line with roasted peppers artichokes, chicken and cheese

Return to oven to melt cheese

Cut into wedges

ENJOY!!!!!!!!

 Quick  and easy Creamy salmon piccata

Ingredients

• 4 6 oz salmon fillets
• 1/4 cup flour
• Salt and pepper to taste
• 2 tablespoons each butter and olive oil
• 1 cup chopped spinach
• zest and juice  from two lemons
• 1 cup heavy whipping cream
• 1/2 cup chicken stock
• 1/2 cup white wine
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1/2 cup capers
• 1/2 cup chopped sun dried tomatoes
• 4 Tbs.  chopped Italian parsley,
• Instruction
• Salt and pepper fish
• coat with flour
• Heat oil and butter  add onion and garlic saute until opaque
• Add salmon brown on both sides remove from skillet
• Add heavy whipping cream, wine, chicken stock, lemon juice and rind
• Simmer until thickens about 10 minutes
• Add  spinach, capers and sun dried tomatoes cook 5 minutes longer
• Return fish to pan Simmer 5 minutes more. Add the parsley. Enjoy!!!!!

 Pesto Tortellini pasta salad

Things to know about this Pesto tortellini pasta salad

• It’s a meal or a side – This salad is hearty enough to serve as a main dish, thanks to the cheese-filled tortellini and protein from the salami or prosciutto. It goes great as a side with grilled meats .

• Make-ahead friendly – The flavors only get better as they sit, so it’s perfect for prepping a day in advance. Just give it a quick toss before serving, and maybe a drizzle of olive oil if it needs a refresh.

• Customizable to what you have – Swap in mozzarella pearls, roasted red peppers, artichokes, or even chickpeas. Use what you love or what’s already in your fridge — this salad is forgiving and flexible.

• Great for entertaining – It holds up well at room temperature, making it ideal for gatherings, potlucks, and picnics. No wilting greens or last-minute assembly required.

• Packed with bold, zesty flavor – Between the pesto, briny olives, tangy pepperoncini, and savory meats, every bite is layered with that classic Italian antipasto flavor — all without turning on the oven!

• If you make this pasta salad please leave me a comment. I love hearing from you, and p[ease don’t forget to tag me on Instagram with your creations.
•   We love pasta salads at loriana shea cooks If  you are craving more easy, flavor-packed Italian favorites, be sure to check out this Italian chickpea cucumber tomato salad or my  vegetarian orzo with asparagus and peas,

Ingredients

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  Italian Tortellini Pesto pasta Salad

  Ingredients:

  • 1 (20 oz) package cheese tortellini, cooked and cooled

  • 1 cup grape or cherry tomatoes, halved

  • 1/2 cup sliced black or Kalamata olives

  • 1/2 cup pepperoncini slices or banana peppers

  • 1/3 cup diced red onion

  • 1/2 cup roasted red peppers or marinated artichoke hearts, chopped (optional)

  • 1/2 cup salami or prosciutto strips

  • 1/2 cup cubed provolone or mozzarella

  • 1 cup basil pesto (homemade or store-bought)

  • 2 tbsp extra virgin olive oil (optional, to loosen pesto)

  • Salt and black pepper to taste

  • Fresh basil for garnish (optional)

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  Instructions

  1. Cook tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.

  2. In a large bowl, combine the cooled tortellini, tomatoes, olives, peppers, red onion, salami, and cheese.

  3. Add the pesto and toss everything to coat. If the pesto is too thick, drizzle in olive oil to loosen it.

  4. Season with salt and pepper to taste.

  5. Refrigerate for at least 30 minutes before serving to let flavors meld.

  6. Garnish with fresh basil if desired, and serve chilled or at room temperature. ENJOY!!!!

30 minute Broccolini and sausage pasta

This 30-minute orecchiette with broccolini and Italian sausage is a hearty, flavorful dish that’s perfect for busy weeknights. The little “ear-shaped” pasta scoops up bites of savory sausage and tender broccolini, all tossed in a light garlic and olive oil sauce. It’s simple, rustic, and deeply satisfying—Italian comfort food at its best.

Top it with freshly grated pecorino or parmesan and a pinch of red pepper flakes for a little extra kick. It’s the kind of meal that feels special, with minimal effort.

30 minute broccolini and sausage pasta variations

If you want to make this 30 minute broccolini and sausage pasta healthier you can substitute the pork sausage for chicken sausage.

In this broccolini and sausage pasta recipe I used mild Italian sausage you can use spicey if that fits your taste.

This recipe works well with regular broccoli too or a combination of both broccolini or broccoli.

One more thing the pasta water adds creaminess to sauces. I usually save more pasta water than the recipe calls for, just in case the sauce is too dry.

If you make this 30 minute broccolini and sausage recipe please let me know how it works out for you.

If you love easy pasta dinners like this, be sure to check out my other pasta and broccoli pasta recipes for more delicious inspiration. Creamy Italian Sausage and Broccoli pasta or Creamy vegetarian broccoli pasta shells. ENJOY!!!

Ingredients

• 1 Lbs. small shaped pasta
• 2 links Italian sausage
• 1 bunch broccolini
• 1/2 chopped yellow onion
• 1 Tbls. minced garlic
• 1 Tbls. hot pepper flakes
• 1 cup chicken stock
• 2 cups pasta water
• Grated parmesan
• Italian parsley
• Salt and pepper

Instructions

1. Cook your pasta el dente reserving 2 cups of the pasta water
2. In 2 tablespoons of olive oil saute the onion and garlic until soft and just beginning to brown
3. Add the Italian sausage breaking it up with a wooden spoon until brown
4. Deglaze the pan with the chicken stock or white wine. Simmer for a few minutes
5. Add the broccolini mix to absorb the sausage and pan flavorings.
6. Add the reserved pasta water simmer until broccolini is crisp tender
7. Toss the pasta into the sauce adjust your flavoring with salt and pepper
8. Grate parmesan cheese over the top, sprinkle with Italian parsley and ENJOY!!!!

Vegetarian Orzo with Asparagus and Peas

I  love this vegetarian orzo with asparagus and peas in the summertime. It’s the kind of easy, light dish that comes together quickly  feels good and tastes delicious . The combination of sweet peas, tender asparagus, and a hint of lemon makes it perfect for summer. It’s perfect for a light lunch or on the side of grilled meats and fish.

Things to know about this Vegetarian Orzo with Asparagus and Peas recipe

• Seasonal and Fresh: This dish shines in spring and summer when asparagus is in season and peas are at their sweetest. Fresh or frozen peas both work beautifully.

• Great for Make-Ahead: You can cook the orzo and veggies in advance and serve it chilled or gently rewarmed. It holds up well for lunches, potlucks, or picnics.

• Light but Satisfying: It’s vegetarian, with just the right balance of comfort and freshness. Add a sprinkle of cheese or a poached egg if you want to make it heartier.

• Customizable: Swap in other green veggies like zucchini, spinach, or snap peas. You can also stir in herbs like basil, mint, or parsley for an extra flavor boost.

• No-Fuss Cooking: It cooks all in one pan like a risotto but takes less time and effort—great for quick lunches or simple summer sides.

  If you are Craving More Orzo Recipes

  If you love easy, flavorful dishes like this one, be sure to check out my other orzo recipes! Creamy lemon parmesan zucchini orzo or pan seared salmon

• If you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram so I can see your beautiful plates!

Vegetarian Orzo with Asparagus and Peas

Servings: 3-4
Prep Time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 cups orzo
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 2 cups asparagus , trimmed and cut into 1 inch pieces
• 1 cup fresh or frozen peas
• 3 cups vegetable stock
• Juice and zest from one lemon
• 1/2 cup chopped Italian parsley
• 1/2 cup parmesan cheese
• Salt and pepper to taste

Instructions

Baked Stuffed eggplant Bolognese

If you’re craving something cozy and comforting, this Baked Stuffed Eggplant Bolognese is just the thing. Tender roasted eggplant halves are hollowed slightly and filled with a rich, slow-simmered Bolognese sauce. A spoonful of creamy béchamel goes over the top, followed by plenty of shredded mozzarella. Once it’s baked until bubbly and golden, you get a rustic Italian dish that’s hearty, satisfying, and full of bold flavor. It’s a simple way to turn everyday ingredients into something special—perfect for Sunday dinner, family gatherings, or whenever you’re in the mood for a warm, homemade meal.

Things to know about this baked stuffed eggplant Bolognese recipe

Ingredients

stovetop sausage potatoes peppers & cheese

If there’s one kind of dinner I never get tired of, it’s the kind that all comes together in one pan—no fuss, no oven, just hearty, delicious flavors  on the stovetop. This Stovetop Sausage, Potatoes, Peppers & Cheese is exactly that kind of meal. It’s easy, filling, and packed with flavor from start to finish.

We start with a simple base of golden sautéed onions and garlic, then layer in thin-sliced potatoes and colorful bell peppers. A splash of white wine adds depth and brightness, while the sausage brings all that savory goodness you’d expect. And just when everything’s perfectly tender and browned, we finish it off with a blanket of melty cheese. It’s comfort food without being heavy, and every bite tastes like you spent hours on it (spoiler: you didn’t).

This is a great weeknight go-to, but it’s also one of those dishes that feels special enough to serve to friends with a glass of wine and a loaf of crusty bread. I love how customizable it is, too—you can go spicy, swap in different cheeses, or add fresh herbs from the garden. However you spin it, this skillet supper is a keeper.

Things to know about this This Stovetop Sausage, Potatoes, Peppers & Cheese recipe

Ingredients

• • 2 tablespoon olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 bell peppers sliced  any color

  • 3–4 medium Yukon gold potatoes, cut in medium dice

  • 1 lb Italian sausage (sliced or crumbled)

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • 1/2 cup  white wine

  • 1 cup shredded mozzarella or cheddar cheese

  •  1/3 cup chopped Italian  parsley for serving

  Instructions:

  1. Heat olive oil in a large skillet over medium heat.

  2. Sauté onion and garlic until fragrant and lightly golden, about 2–3 minutes.

  3. Add sliced potatoes and season with salt, pepper, and paprika. Cook for 8–10 minutes, flipping occasionally, until tender and browned.

  4. Stir in the bell peppers and cook for 3–4 minutes, just until softened.

  5. Add the sausage to the pan and cook until browned and fully cooked through, about 5–7 minutes.

  6. Deglaze the pan with white wine, scraping up any browned bits, and let it simmer for 2–3 minutes.

  7. Sprinkle with shredded cheese, cover the pan, and cook until the cheese is melted.

  8. Finish with chopped parsley . ENJOY!!!!

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Watermelon Cucumber Feta Salad

Watermelon  cucumber Feta Salad with Lemon-Honey Dressing

When the weather warms up and watermelon starts showing up in every market bin, I can’t help but crave this bright and refreshing salad. This Watermelon  Cucumber, feta  salad with  and Lemon-Honey Dressing is one of my go-to dishes during the warmer months. It’s light, vibrant, and incredibly refreshing—with just the right balance of sweet, salty, and tangy.

If you’ve never paired juicy watermelon with creamy feta before, you’re in for a delightful surprise. The sweetness of the melon plays beautifully against the salty bite of the cheese, while crisp cucumber and paper-thin red onions add texture and a little zip. The real magic, though, is in the simple lemon-honey vinaigrette, which brings everything together with a bright, citrusy finish.

Whether you’re hosting a backyard BBQ, heading to a picnic, or just need a quick and beautiful side dish to serve with grilled chicken or seafood, this salad is always a hit. It comes together in minutes, looks gorgeous on the table, and tastes like summer in a bowl.

Things to know about this Watermelon Cucumber Feta Salad

The key to making this salad truly shine is starting with a perfectly ripe, sweet watermelon. Look for one that feels heavy for its size, has a creamy yellow spot on one side (that’s the field spot—where it rested on the ground and ripened in the sun), and gives a deep, hollow sound when tapped. Avoid melons with shiny skin or white streaks, which can indicate under ripeness. A good watermelon should smell slightly sweet at the stem end and feel firm all over—no soft spots or bruises.

Because the watermelon is the star of this dish, its natural sweetness balances the salty feta and tangy lemon-honey dressing beautifully. Using a bland or underripe melon can really dull the salad, so take a few extra minutes at the market to choose the best one. If you can, cut into it before assembling the salad and taste a piece—juicy and flavorful is the goal! If you love salads as much as I do , try this cucumber tomato avocado salad or my five star Caesar salad

Ingredients

• For the Salad:

  • 4 cups watermelon, cubed (seedless)

  • 1 English cucumber, thinly sliced (or 2 Persian cucumbers)

  • ½ small red onion, thinly sliced

  • ¾ cup feta cheese, crumbled or cubed

  • ¼ cup fresh mint leaves, torn

  • Salt & freshly cracked black pepper, to taste

  For the Dressing:

  • 3 tablespoons extra virgin olive oil

  • 1½ tablespoons fresh lemon juice

  • 1 tablespoon honey

  • ½ teaspoon Dijon mustard (optional, helps emulsify)

  • Pinch of salt

Instructions

1. 1. Make the Dressing:
      In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), and a pinch of salt. Set aside.

   2. Prep the Salad:
      In a large bowl, combine the cubed watermelon, cucumber slices, and thinly sliced red onion.

   3. Dress and Toss:
      Drizzle the dressing over the salad and gently toss to combine. Taste and adjust salt if needed.

   4. Add the Feta & Mint:
      Gently fold in the crumbled feta and fresh mint just before serving to keep the texture light and fresh.

   5. Serve Immediately:
      Best served chilled, immediately after mixing. (If making ahead, keep the watermelon mixture and dressing separate until ready to serve.)

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    Tips:

   • Soak the red onion slices in cold water for 10 minutes to mellow their sharpness.

   • Add a handful of arugula or baby spinach for a peppery twist.

   • For extra zing, finish with a sprinkle of chili flakes or a drizzle of balsamic glaze

 Creamy Italian sausage and broccoli pasta

It’s no secret I love pasta recipes that are easy, comforting, and full of flavor—and this Creamy Pasta with Broccoli and Sausage checks all the boxes. The broccoli is cooked until tender and blended into a silky, vibrant green purée that clings to every bite of pasta. Spicy Italian sausage adds just the right amount of heat and richness, making this dish feel hearty and satisfying without a heavy sauce. It’s a clever (and delicious!) way to get more greens on the table, and it comes together in about 30 minutes—perfect for busy weeknights or lazy weekends.

Things to know about this creamy Italian sausage and broccoli pasta recipe

• • Creamy Italian Sausage Broccoli Pasta Recipe

  • Servings: 4
  • Time: 25-30 minutes

  Ingredients

  • 12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)

  • 1 large head of broccoli, chopped into florets

  • 3/4 to 1 lb spicy Italian sausage, casings removed

  • 3 tbsp extra virgin olive oil

  • 1 Tbsp. minced garlic

  • 1/2 cup chopped onion

  • 1/2 tsp red pepper flakes (adjust to taste)

  • Salt and black pepper, to taste

  • 1 – 2 cups pasta water (reserved)

  • 1 /2 cup grated parmesan (plus more for serving)

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  Instructions

  1. Cook broccoli
     Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

  2. Make broccoli purée
     Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

  3. Cook pasta
     Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 2 cups of pasta water, then drain.

  4. Cook sausage
     While the pasta cooks, heat 2 tablespoon of olive oil in a large skillet over medium heat.
     Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (5–6 minutes).
     Add the onion,  garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)

  5. Combine and finish
     Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of  pasta water, stirring until everything is coated in the creamy sauce.
     Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in  the parmesan cheese

  6. Serve
     Plate and top with extra parmesan and a drizzle of olive oil. Serve hot. ENJOY!!!

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  Notes

   

  • Always reserve more pasta water than the recipe calls for

  • You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

  • For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée.