Italian Sausage Minestrone Soup (40 Minutes)

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This Italian sausage minestrone soup is a hearty, savory dish that’s ideal for warming up during cold days or for a filling meal any time of the year. This version adds the rich flavor of Italian sausage to the traditional minestrone, making it a more substantial dish. Along with the sausage, the soup includes a variety of vegetables, beans, and pasta, creating a balanced and nutritious meal.

It’s a great way to incorporate different vegetables into your diet, and its robust flavor profile is sure to appeal to those who enjoy a touch of spice in their food. This recipe is straightforward and adaptable, making it a convenient option for both experienced cooks and those new to the kitchen.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups chicken or vegetable broth
  • 1 cup small pasta (e.g., ditalini or elbow macaroni)
  • 2 cups fresh spinach or kale, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil
  • Grated Parmesan cheese for serving

Instructions

  1. Brown the Sausage (10 minutes): Cook the sausage in a large pot until browned, breaking it apart as it cooks. Remove and set aside.
  2. Sauté Vegetables (5 minutes): In the same pot, add olive oil and sauté the onion, carrots, and celery. Add garlic and cook for an additional minute.
  3. Add Tomatoes and Beans (2 minutes): Stir in diced tomatoes and cannellini beans.
  4. Add Broth (1 minute): Pour in the broth and bring to a simmer.
  5. Cook Pasta and Spices (10 minutes): Add pasta, oregano, basil, salt, and pepper. Cook until pasta is al dente.
  6. Add Sausage and Greens (5 minutes): Return sausage to the pot. Add zucchini and greens, cooking until tender.
  7. Serve (2 minutes): Adjust seasoning and serve hot with Parmesan cheese.

Notes

This soup is not just a dish but a template that you can modify based on available ingredients or personal preferences. It’s a filling, flavorful meal that’s both comforting and relatively easy to prepare.

Feel free to substitute or add vegetables like bell peppers, potatoes, or green beans as desired. You really can’t go wrong. Make sure to cook the pasta just until al dente as it will continue to soften in the hot broth.

Serve with crusty bread or a side salad. The soup tastes even better the next day as the flavors meld together. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 15g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 40mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

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