Why You’ll Love Minestrone Soup with Sausage Recipe
This recipe combines the richness of sausage with the freshness of vegetables and the heartiness of beans and pasta. It’s easy to customize based on what you have on hand, making it a flexible option for busy days. The soup is deeply satisfying, nutritious, and tastes even better the next day, making it ideal for leftovers. Plus, it’s a one-pot meal, which means less cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage
- Onion
- Carrots
- Celery
- Garlic
- Zucchini
- Canned diced tomatoes
- Tomato paste
- Chicken broth
- Cannellini beans
- Kidney beans
- Small pasta (like ditalini)
- Fresh spinach or kale
- Olive oil
- Italian seasoning
- Salt
- Black pepper
- Parmesan cheese (for serving)
Directions
Start by heating olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks. Remove excess grease if necessary.
Add chopped onion, carrots, and celery to the pot and cook until softened. Stir in the garlic and cook briefly until fragrant.
Mix in the zucchini, canned tomatoes, and tomato paste. Stir well to combine all the flavors.
Pour in the chicken broth and bring the mixture to a simmer. Add the beans and Italian seasoning, then let the soup cook for about 15 minutes to develop flavor.
Add the pasta and cook until tender according to package instructions.
Stir in the spinach or kale and cook until wilted. Season with salt and pepper to taste.
Serve hot, topped with grated Parmesan cheese.
Servings and timing
This recipe yields about 6 servings.
Preparation time is approximately 15 minutes, and cooking time is around 35 minutes, making the total time about 50 minutes.
Variations
You can swap the Italian sausage for turkey sausage or omit it entirely for a vegetarian version. Use vegetable broth instead of chicken broth if you prefer a plant-based soup. Add other vegetables like green beans, potatoes, or bell peppers for extra variety. You can also replace pasta with rice or keep it low-carb by skipping grains altogether.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months, though it’s best to freeze it without the pasta to prevent it from becoming mushy.
Reheat the soup on the stovetop over medium heat until warmed through, adding a splash of broth or water if it has thickened. You can also microwave individual portions in short intervals, stirring in between.
FAQs
Can I make this soup ahead of time?
Yes, it actually tastes better the next day as the flavors continue to develop.
What type of sausage works best?
Italian sausage is ideal, but you can use mild, spicy, or even turkey sausage depending on your preference.
Can I freeze minestrone soup?
Yes, but for best results, freeze it without the pasta and add freshly cooked pasta when reheating.
How do I keep the pasta from getting mushy?
Cook the pasta separately and add it to each serving if you plan to store leftovers.
Can I make this soup vegetarian?
Absolutely, just skip the sausage and use vegetable broth.
What beans are best for minestrone?
Cannellini and kidney beans are commonly used, but chickpeas or black beans also work well.
Can I use fresh tomatoes instead of canned?
Yes, just make sure they are ripe and flavorful, and you may need to adjust cooking time.
How can I thicken the soup?
Let it simmer longer or mash a portion of the beans to naturally thicken it.
What pasta shapes work best?
Small shapes like ditalini, elbow macaroni, or small shells are perfect.
Can I add cheese to the soup while cooking?
It’s best to add Parmesan as a topping when serving for the best flavor and texture.
Conclusion
Minestrone soup with sausage is a comforting, nourishing dish that brings together bold flavors and wholesome ingredients in one pot. Whether you’re making it for a quick weeknight meal or preparing ahead for the week, it’s a versatile recipe that adapts easily to your taste and pantry.
Minestrone Soup with Sausage Recipe
A hearty minestrone soup packed with vegetables, beans, pasta, and savory sausage in a rich tomato broth. Perfect for a comforting and filling meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 1 tablespoon olive oil
- 12 oz Italian sausage, casings removed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups fresh spinach or kale
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into small pieces.
- Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and zucchini, cooking for another 2 minutes.
- Add diced tomatoes, chicken broth, beans, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package instructions until tender.
- Stir in spinach or kale and cook until wilted.
- Season with salt and pepper to taste. Serve hot topped with Parmesan cheese.
Notes
- Swap sausage for turkey sausage for a lighter version.
- You can use any small pasta shape you have on hand.
- Store leftovers in the refrigerator for up to 4 days.
- The soup thickens as it sits; add broth when reheating if needed.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 45 mg
