Description
Sausage Minestrone Soup is a hearty, flavorful twist on the classic Italian vegetable soup. Packed with crumbled Italian sausage, tender vegetables, beans, pasta, and aromatic herbs, it’s a comforting, one-pot meal perfect for chilly days.
Ingredients
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¾ pound Italian sausage, crumbled (about 3 links)
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2 tablespoons olive oil, divided
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1 cup zucchini, quartered and sliced (about 1 medium zucchini)
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½ cup onion, diced
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½ cup carrots, peeled and sliced (about 2 small carrots)
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½ cup celery, sliced (about 2 stalks)
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2 cloves garlic, minced
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Salt and pepper, to taste
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¼ cup tomato paste
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1 (14-ounce) can diced tomatoes
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4 cups chicken broth
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2 teaspoons Italian seasoning blend (or dried oregano)
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1 (15-ounce) can kidney beans, drained and rinsed
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1 (15-ounce) can small white beans
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½ cup cut green beans (frozen is fine)
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½ cup small shell pasta
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2 cups baby spinach leaves
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¼ cup chopped parsley
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Parmesan cheese, for topping
Instructions
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In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add crumbled Italian sausage and cook until browned. Remove and set aside.
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Add remaining tablespoon of olive oil to the pot. Sauté onion, carrots, celery, and zucchini for about 5 minutes until softened.
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Stir in garlic, salt, and pepper, and cook for 1 minute.
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Add tomato paste and cook for another 1–2 minutes to develop flavor.
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Stir in diced tomatoes, chicken broth, and Italian seasoning. Bring to a simmer.
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Return the cooked sausage to the pot. Add kidney beans, white beans, green beans, and pasta. Simmer for 10–12 minutes or until pasta is tender.
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Stir in spinach and parsley. Cook just until spinach is wilted.
- Serve hot, topped with freshly grated parmesan cheese.
Notes
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You can substitute ground turkey sausage for a lighter version.
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For a gluten-free option, use gluten-free pasta or omit it entirely.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American