Minestra Maritata

Minestra Maritata is a soup dish that translates to “married soup.” It is a hearty soup made with a combination of meat and vegetables simmered in a flavorful broth. The soup is typically made with a mix of meats such as pork, beef, chicken, and sausage, and the vegetables can include cabbage, escarole, carrots, and onions.


  • 1/2 pound of mixed meats (pork, beef, chicken, sausage)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 head of escarole, chopped
  • 1/2 head of cabbage, chopped
  • 4 cups chicken broth
  • 1/2 cup ditalini or other small pasta
  • Salt and pepper, to taste
  • Fresh parsley or basil for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the meats and brown them on all sides.
  2. Remove the meats from the pot and set aside.
  3. Add the onion, garlic, carrots, and celery in the same pot and cook until softened.
  4. Add the escarole, cabbage, and broth to the pot. Return the meats to the pot and bring the mixture to a simmer.
  5. Cook the soup for about 30 minutes or until the meats are cooked through and the vegetables are tender.
  6. Add the pasta to the pot and cook for another 8-10 minutes or until the pasta is al dente.
  7. Season the soup with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh parsley or basil.
  9. Serve with some crusty bread to soak up the flavorful broth.

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