Description
This Sausage Minestrone Soup is a hearty, comforting dish packed with Italian sausage, fresh vegetables, beans, pasta, and a flavorful broth. It’s perfect for chilly nights and meal prep!
Ingredients
Units
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 3/4 cup small pasta (ditalini, elbow, or small shells)
- 2 cups fresh spinach or kale, chopped
For Garnish:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Crusty bread (for serving)
Instructions
Cook the Sausage & Vegetables:
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Sauté the Sausage:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add Italian sausage, breaking it apart, and cook for 5-7 minutes until browned.
- Remove excess grease if needed.
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Cook the Aromatics:
- Add onion, garlic, carrots, and celery, cooking for 3-4 minutes until softened.
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Add the Vegetables & Beans:
- Stir in zucchini, bell pepper, diced tomatoes, and beans.
Simmer the Soup:
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Add the Broth & Seasoning:
- Pour in chicken broth and stir in Italian seasoning, salt, black pepper, and red pepper flakes.
- Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
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Cook the Pasta:
- Stir in pasta and cook for 10 minutes, until tender.
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Add Greens:
- Stir in spinach or kale and cook for 2 minutes until wilted.
Serve & Enjoy:
- Garnish & Serve:
- Ladle into bowls and top with Parmesan cheese and fresh parsley.
- Serve hot with crusty bread or garlic toast.
Notes
- Want a smoky twist? Use smoked sausage or chorizo instead.
- For a gluten-free version, swap pasta for quinoa or rice.
- Make it ahead: Soup can be stored in the fridge for 4 days or frozen for 3 months (add fresh pasta when reheating).