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
Scale
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.
