Description
Sausage Minestrone Soup is a flavorful twist on the classic Italian veggie soup. Loaded with Italian sausage, fresh vegetables, beans, pasta, and a savory broth, this soup is comforting, filling, and super easy to make. It’s a one-pot wonder that makes plenty – perfect for meal prep or feeding a hungry crowd!
Ingredients
-
1 lb Italian sausage (mild or spicy), casings removed
-
1 tablespoon olive oil
-
1 small onion, diced
-
2 cloves garlic, minced
-
2 carrots, peeled and chopped
-
2 celery stalks, chopped
-
1 zucchini, chopped
-
1 (15 oz) can diced tomatoes
-
1 (15 oz) can kidney beans, drained and rinsed
-
1 (15 oz) can cannellini beans, drained and rinsed
-
4 cups chicken broth
-
1 cup water
-
1 teaspoon Italian seasoning
-
1 bay leaf
-
Salt and black pepper, to taste
-
1 cup small pasta (like ditalini or elbow)
-
2 cups chopped fresh spinach or kale
-
Fresh grated Parmesan cheese, for serving (optional)
Instructions
-
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove excess grease if needed.
-
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
-
Stir in zucchini, diced tomatoes (with juices), kidney beans, cannellini beans, chicken broth, water, Italian seasoning, and bay leaf. Bring to a boil.
-
Reduce heat and let simmer for 15 minutes.
-
Add the pasta and cook for another 8–10 minutes, or until pasta is tender.
-
Stir in spinach or kale and cook for 2–3 minutes, until wilted.
-
Remove bay leaf, season with salt and pepper to taste, and serve hot with grated Parmesan if desired.
Notes
-
Use gluten-free pasta if needed.
-
Swap sausage for ground turkey or plant-based sausage for a lighter or vegetarian version.
-
This soup stores well and tastes even better the next day!