A delicious and hearty Italian-inspired vegetable soup, perfect for any occasion.
Heat a skillet over medium heat and cook the crumbled Italian sausage until browned. Remove and set aside.
Ensure the sausage is fully cooked and slightly crispy for added flavor.
In a large pot, sauté the onion, garlic, and bell pepper in olive oil until softened.
Cook until the vegetables are fragrant and translucent.
Add the celery, carrots, cabbage, and broccoli to the pot and cook for a few minutes.
Stir frequently to prevent sticking.
Pour in the diced tomatoes, beef broth, and soy sauce. Add the oregano and bring to a boil.
Stir well to combine all ingredients evenly.
Reduce the heat and simmer for 30 minutes, stirring occasionally.
Cover the pot partially to retain moisture while allowing some evaporation.
Cook the pasta shells in a separate pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the soup's consistency if needed.
Add the cooked sausage and pasta to the soup and stir to combine.
Ensure everything is well mixed and heated through.
Serve the soup hot, garnished with fresh basil leaves and grated Parmesan cheese.
Serve with crusty bread for a complete meal.
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