If you’re looking for a hearty, comforting, and absolutely delicious soup to warm you up, this Sausage Minestrone Soup Recipe is a must-try. Packed with savory Italian sausage, colorful vegetables, tender beans, and tender pasta, it’s a vibrant medley of flavors and textures that feels like a big, cozy hug in a bowl. Each spoonful stays true to classic minestrone roots but with an extra savory twist thanks to the sausage, making it perfect for family dinners or meal prepping. Trust me, once you make this, it’ll quickly become one of your go-to recipes when you want something nourishing and bursting with flavor.
Ingredients You’ll Need
The best part about this Sausage Minestrone Soup Recipe is how simple but essential every ingredient is. Each component plays a key role: the sausage brings rich, meaty depth, the fresh veggies add crunch and sweetness, the beans provide creamy protein, and the broth and pasta marry everything into a beautiful, comforting harmony of taste and texture.
- 16 ounces mild Italian sausage: Choose good quality sausage for rich flavor and perfect seasoning balance.
- 1 medium onion (chopped): Adds a mild onion sweetness that rounds out the savory elements.
- 1 & 1/2 cups celery (chopped): Brings a fresh, crisp bite and aromatic background notes.
- 1 & 1/2 cups carrots (chopped): Adds natural sweetness and vibrant color that brighten the soup.
- 1 6-ounce can tomato paste: Concentrated tomato flavor deepening the soup’s richness.
- 2 tablespoons garlic (minced): Adds a wonderful fragrant punch that elevates all other ingredients.
- 1 tablespoon dried oregano: Classic Italian seasoning to enhance the herbal profile.
- 1 15-ounce can Italian style diced tomatoes: Provides juicy tomato chunks and some acidity.
- 5 cups chicken broth: The flavorful base that brings everything together.
- 1 15-ounce can cannellini beans, drained and rinsed: Creamy texture and protein to build satisfying heartiness.
- 1 15-ounce can red kidney beans, drained and rinsed: Adds color contrast and robust bite.
- 1 cup zucchini (chopped): Mild but tender vegetable that blends beautifully in the soup.
- 1 cup yellow squash (chopped): Adds a subtle sweetness and lovely yellow hue.
- 1/2 cup dry ditalini pasta: Small pasta perfect for soups, offering chewiness without overpowering.
- 2 cups baby spinach: Fresh greens that add a healthy burst of color and nutrients.
- Basil pesto (to garnish): A fragrant dollop that adds bright, herbal nuance as a finishing touch.
- Grated Parmesan cheese (to garnish): Classic umami-rich topping that melts slightly and satisfies.
How to Make Sausage Minestrone Soup Recipe
Step 1: Brown the sausage
Start by heating a large pot over medium to medium-high heat and brown the mild Italian sausage until it’s fully cooked with a nice color. Once browned, drain off the excess fat to keep the soup from getting greasy but still packed with flavor.
Step 2: Prepare the vegetables
While the sausage cooks, chop the onion, celery, carrots, and mince the garlic. These veggies form the flavorful foundation of your soup, so fresh, uniform chopping helps everything cook evenly.
Step 3: Sauté vegetables with tomato paste and herbs
Add the tomato paste, chopped onions, celery, carrots, garlic, and dried oregano to the pot with the sausage. Let everything sauté together for about five minutes so the tomato paste caramelizes and the veggies soften beautifully, infusing the pot with delightful aroma.
Step 4: Add tomatoes and broth
Pour in the can of Italian style diced tomatoes with their juices and the chicken broth. Increase heat to bring the mixture to a rolling boil; this helps marry those bold tomato and herb flavors across the soup.
Step 5: Simmer until vegetables are tender
Once boiling, reduce the heat and simmer gently for 30 to 45 minutes. This allows the carrots and other vegetables to cook through fully, softening just enough to complement the other textures.
Step 6: Add beans, squash, and pasta
Stir in the drained cannellini and kidney beans, chopped zucchini, yellow squash, and dry ditalini pasta. Turn the heat back up and bring the soup to a boil before lowering to simmer again. This step cooks the pasta and softens the squash without losing their integrity.
Step 7: Final simmer and add spinach
Let the soup simmer for about 10 more minutes until the pasta is tender but still al dente. Feel free to add an extra cup or two of chicken broth here if you prefer a thinner, soupier consistency. Turn off the heat and gently stir in the baby spinach, letting it wilt in the residual heat for about five minutes for that pop of fresh green goodness.
Step 8: Season and garnish
Finally, season with salt and pepper to your taste (although this soup often shines even without much salt). Serve each bowl garnished with a teaspoon of basil pesto and a sprinkle of grated Parmesan cheese for an irresistible finishing touch that takes the flavors over the top.
How to Serve Sausage Minestrone Soup Recipe
Garnishes
Adding a dollop of basil pesto and a generous grate of Parmesan cheese on top instantly elevates the soup, adding layers of herbaceous brightness and savory richness. If you love a little heat, a sprinkle of crushed red pepper flakes also pairs beautifully here.
Side Dishes
This soup shines best with crusty artisan bread or garlic bread on the side for dunking and soaking up every last drop. A simple green salad dressed with balsamic vinaigrette balances the heartiness of the soup, making your meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the Sausage Minestrone Soup Recipe in mini bread bowls for individual dining or package it in mason jars for a charming lunch option. You can also top with toasted pine nuts or fresh basil leaves for extra crunch and fragrance.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors deepen, so store leftovers in an airtight container in the refrigerator for up to 4 days. Re-stir before reheating to reincorporate any settled ingredients.
Freezing
Sausage Minestrone Soup Recipe freezes wonderfully, making it perfect for meal prep. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Avoid freezing with the pasta if you prefer; add fresh cooked pasta when reheating for best texture.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat until hot throughout. If the soup is thickened from chilling, add a splash of chicken broth or water to loosen it to your desired consistency. Stir often to avoid sticking.
FAQs
Can I use spicy sausage instead of mild?
Absolutely! Using spicy Italian sausage will add a lovely kick to the soup. Adjust other seasonings accordingly, and consider omitting any added red pepper flakes.
Is it possible to make this soup vegetarian?
You can skip the sausage and use vegetable broth instead of chicken broth. Add extra beans or mushrooms for texture and protein to keep it hearty.
Can I prepare this soup in a slow cooker?
Yes! Brown the sausage first, then add all ingredients except the spinach and pasta to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add spinach and pasta during the last 30 minutes.
What pasta works best in Minestrone?
Ditalini pasta is classic because it holds up well and complements the soup’s chunky ingredients without overwhelming. Small shapes like elbow macaroni or small shells also work great.
How do I prevent the pasta from getting mushy if I freeze the soup?
Freeze the soup without the pasta and cook fresh pasta when reheating. This keeps the pasta texture perfect and the soup fresh.
Final Thoughts
There’s something truly special about a bowl of Sausage Minestrone Soup Recipe that comforts and satisfies like no other. Whether you’re sharing it with family or enjoying leftovers on a chilly day, this soup brings warmth, delicious flavor, and wholesome goodness all in one. Give it a try—you might just find your new favorite that keeps you cozy year-round!
Print
Sausage Minestrone Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes
- Yield: 8 to 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Sausage Minestrone Soup blends savory Italian sausage with a colorful medley of fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a comforting and nourishing meal, it is garnished with basil pesto and Parmesan cheese for an added layer of richness.
Ingredients
Meat
- 16 ounces mild Italian sausage
Vegetables & Aromatics
- 1 medium onion, chopped
- 1½ cups celery, chopped
- 1½ cups carrots, chopped
- 2 tablespoons garlic, minced
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 2 cups baby spinach
Pantry
- 1 6-ounce can tomato paste
- 1 tablespoon dried oregano
- 1 15-ounce can Italian style diced tomatoes
- 5 cups chicken broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- ½ cup dry ditalini pasta
Garnishes
- Basil pesto (to garnish)
- Grated Parmesan cheese (to garnish)
Instructions
- Brown the sausage: In a large soup pot over medium to medium-high heat, cook the mild Italian sausage until browned, breaking it apart as it cooks. Drain off excess fat and set aside.
- Prepare vegetables: While the sausage cooks, chop the onion, celery, carrots, and mince the garlic for the soup base.
- Saute vegetables and herbs: Add the tomato paste, chopped onion, celery, carrots, garlic, and dried oregano to the pot. Saute the mixture for about 5 minutes until vegetables begin to soften and flavors meld.
- Add tomatoes and broth: Pour in the canned Italian diced tomatoes and chicken broth. Increase heat to high and bring the soup to a rolling boil.
- Simmer to soften carrots: Reduce heat to a simmer and cook for 30 to 45 minutes, until the carrots are tender and flavors develop.
- Incorporate beans, vegetables, and pasta: Stir in the drained cannellini and kidney beans, chopped zucchini, yellow squash, and dry ditalini pasta. Bring back to a boil, then reduce to a simmer.
- Cook pasta: Simmer the soup for an additional 10 minutes or until the pasta is al dente and cooked through.
- Adjust consistency: If you prefer a soupier texture, add one or two more cups of chicken broth at this stage and stir well.
- Add spinach: Turn off the heat and stir in the baby spinach. You may roughly chop the spinach to make it easier to eat, but this is optional.
- Let spinach wilt: Allow the soup to sit for about 5 minutes to let the spinach wilt naturally into the hot broth.
- Season and serve: Season the soup with salt and pepper to taste, though it’s delicious even without added salt.
- Garnish: Ladle the soup into bowls and garnish each with a teaspoon of basil pesto and a sprinkle of grated Parmesan cheese for a flavorful finish.
Notes
- You can adjust the amount of chicken broth to achieve your desired soup consistency.
- If you prefer a spicier soup, try using spicy Italian sausage instead of mild.
- Feel free to substitute ditalini pasta with other small pasta shapes like elbow macaroni or small shells.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth; also replace pesto and cheese with vegan alternatives.
- Letting the spinach wilt off the heat preserves its vibrant color and nutrients.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
