Minestrone with sausage is a hearty and flavorful take on the classic Italian soup. Packed with seasonal vegetables, tender beans, savory sausage, and a rich tomato broth, this dish is a complete and satisfying meal. Perfect for chilly days or when you need a comforting bowl of goodness, it’s easy to prepare and sure to please everyone at the table.
Why You’ll Love This Recipe
- Hearty and satisfying: Loaded with protein, veggies, and fiber, it’s a complete meal in a bowl.
- Customizable: Use your favorite vegetables and adjust seasonings to your taste.
- Perfect for meal prep: Tastes even better the next day and freezes well.
- Bursting with flavor: The sausage adds a delicious smoky and savory element.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb (450 g) Italian sausage (mild or spicy), casing removed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (14 oz) cannellini or kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup uncooked pasta (small shapes like ditalini or elbow macaroni)
- Fresh parsley or Parmesan cheese for garnish
Directions
- Cook the sausage: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it into small pieces, and cook until browned. Remove the sausage from the pot and set aside.
- Sauté the aromatics: In the same pot, add the remaining olive oil. Sauté the onion, garlic, carrots, and celery for 4–5 minutes until softened and fragrant.
- Add vegetables and broth: Stir in the zucchini, green beans, diced tomatoes (with their juices), broth, beans, oregano, and basil. Return the cooked sausage to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
- Cook the pasta: While the soup simmers, cook the pasta in a separate pot according to package instructions. Drain and set aside.
- Combine and finish: Add the cooked pasta to the soup and simmer for 5 more minutes. Adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese. Serve with crusty bread for dipping.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Variations
- Vegetarian version: Omit the sausage and use vegetable broth for a meat-free option. Add more beans or lentils for protein.
- Spicy twist: Use spicy Italian sausage and a pinch of red pepper flakes for a kick.
- Different pasta: Try orzo, farfalle, or even gluten-free pasta to suit your preference.
- Extra greens: Stir in fresh spinach or kale during the last 5 minutes of cooking for added nutrients.
- Seasonal vegetables: Swap in whatever vegetables are in season, like butternut squash or bell peppers.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or broth if the soup has thickened.
- Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use pre-cooked sausage?
Yes, slice or crumble pre-cooked sausage and add it during the simmering step.
What type of beans work best?
Cannellini, kidney, or even chickpeas work well in this soup.
Do I have to cook the pasta separately?
Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy. If you prefer, cook it directly in the soup, but adjust the liquid accordingly.
Can I make this in a slow cooker?
Yes, brown the sausage first, then combine all ingredients except the pasta in the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Stir in cooked pasta before serving.
How can I make it gluten-free?
Use gluten-free pasta or omit the pasta and serve the soup with rice or quinoa.
What pairs well with minestrone?
A fresh green salad and crusty garlic bread complement this dish perfectly.
Can I double the recipe?
Absolutely! This soup freezes well, making it perfect for batch cooking.
Is minestrone better the next day?
Yes, the flavors deepen as the soup sits, making it even more delicious.
What’s the best way to adjust the consistency?
For a thicker soup, mash some of the beans or add a tablespoon of tomato paste. For a thinner soup, add more broth or water.
Can I add cheese to the soup?
Yes, Parmesan rinds can be simmered with the soup for extra flavor, or sprinkle grated cheese on top before serving.
Conclusion
Minestrone with sausage is a comforting, nutritious, and versatile soup that’s perfect for any season. With its hearty ingredients and savory broth, it’s a dish that will delight family and guests alike. Make it today and enjoy a bowl of warm, satisfying goodness!
Print
Minestrone with Sausage
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: One-Pot
- Cuisine: Italian
Description
This hearty and flavorful minestrone soup is packed with tender vegetables, savory Italian sausage, and hearty beans. It’s a comforting one-pot meal perfect for chilly evenings or as a wholesome lunch. Serve with crusty bread for a satisfying and nourishing experience.
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Sausage:
- Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
- Sauté the Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened. Add garlic and cook for 1 minute until fragrant.
- Build the Soup Base:
- Stir in the zucchini, green beans, and diced tomatoes. Pour in the chicken or vegetable broth. Add the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil.
- Simmer the Soup:
- Reduce heat to a simmer and let cook for 10–15 minutes, allowing the flavors to meld.
- Cook the Pasta:
- Stir in the pasta and cannellini beans. Cook for 8–10 minutes or until the pasta is tender.
- Finish with Greens and Sausage:
- Add the cooked sausage back to the pot along with the spinach or kale. Simmer for 2–3 minutes until the greens are wilted.
- Serve:
- Ladle the soup into bowls and sprinkle with Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread.
Notes
- To make this recipe gluten-free, use gluten-free pasta or omit it entirely.
- This soup can be stored in the refrigerator for up to 4 days. Add more broth when reheating if the pasta absorbs too much liquid.