Minestrone Soup with Italian Sausage
Minestrone Soup with Italian Sausage
This Minestrone Soup with Italian Sausage is one of those recipes that’s light and healthy, yet it feels hearty and comforting at the same time. Every spoonful is loaded with sausage, beans, pasta, and plenty of vegetables in a rich tomato broth.
I love making a big batch at the beginning of the week so that my husband and I can enjoy it for our lunches. It reheats beautifully, it’s budget-friendly, and it’s one of those soups that just gets better as the days go by.
And if you are looking for more great soup recipes, check these out while you are here!
Marry Me Chicken and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Creamy Italian Sausage and Gnocchi Soup
Why You’ll Love This Recipe
- Hearty yet healthy – Packed with veggies, beans, and protein-rich sausage, this soup is filling but not heavy.
- Meal prep friendly – Makes a big pot that reheats perfectly for quick lunches and dinners.
- Versatile – Swap in different veggies, beans, or pasta depending on what you have on hand.
- Family-friendly – Mild enough for the whole family, but you can easily add more red pepper flakes for extra heat.
- Cozy comfort food – It’s everything you want in a bowl of soup on a chilly day.
Ingredients You’ll Need
Here’s what I used, along with easy swaps you can try:
- Italian Sausage – I used mild sausage, but spicy Italian sausage works too. Ground beef, turkey, or even vegetarian sausage are great alternatives.
- Onion, Carrots, Celery – The classic base (soffritto) that builds rich flavor.
- Garlic – Fresh garlic plus a little garlic powder, if you’d like extra punch.
- Zucchini & Potatoes – Add texture and make the soup hearty. Sweet potatoes also work well.
- Canned Tomatoes & Tomato Paste – Create a flavorful tomato base.
- Cannellini Beans & Red Kidney Beans – Traditional beans for minestrone. Chickpeas, navy beans, or pinto beans would also be delicious.
- Frozen Green Beans – I used 1 ½ cups, but you could add more if you like. Fresh green beans work too.
- Ditalini Pasta – Perfect bite-sized pasta. Swap in small shells, elbow macaroni, or orzo if that’s what you have.
- Fresh Spinach – Added at the end for freshness. Kale or Swiss chard are great substitutes.
- Parmesan Rind – Simmered in the broth for extra depth (optional, but highly recommended).
- Bay Leaves, Italian Seasoning, Dried Thyme, Crushed Red Pepper Flakes – For seasoning and flavor.
- Better Than Bouillon Roasted Chicken Base + water OR you can use boxed/canned chicken, vegetable, or beef broth instead.
- Fresh Basil
- Salt & Pepper – For cooking and finishing.
Instructions
Step 1: Brown the sausage
Heat a large Dutch oven or soup pot over medium heat. Add the sausage and cook until browned and crumbly, about 6–8 minutes.
Step 2: Sauté the aromatics
Add the onion, carrots, and celery. Season with 1 teaspoon Italian seasoning, salt, pepper, and ½ teaspoon red pepper flakes. Cook for 5 minutes until softened, then stir in garlic and cook for 30 seconds.
Step 3: Build the tomato base
Stir in the tomato paste and cook for 1–2 minutes to caramelize and deepen the flavor.
Step 4: Add beans, veggies, and broth
Add in 2 heaping tbsp of Better Than Bouillon Roasted Chicken Base (unless you are using chicken broth). Stir in the zucchini, potatoes, diced tomatoes with juice, cannellini beans, kidney beans, and frozen green beans. Add Parmesan rind, bay leaves, dried thyme, and another pinch of Italian seasoning. Stir well, bring to a boil, then reduce to a simmer. Let the soup simmer for 20–25 minutes, until the potatoes are tender and flavors have melded together.
Step 6: Cook pasta separately
While the soup simmers, cook the ditalini in salted boiling water until al dente. Drain, toss with a little olive oil, and set aside.
Step 7: Finish the soup
Remove the bay leaves and Parmesan rind. Taste the broth and adjust seasonings as needed. Stir in the spinach and let it wilt for 1–2 minutes. Stir in fresh basil right before serving.
Step 8: Serve
Ladle some of the pasta into bowls, add some soup and give it a good mix, then top with grated Parmesan, and a drizzle of olive oil if desired. Serve hot with crusty bread for dunking. I hope you enjoy this Minestrone Soup with Italian Sausage as much as we do!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Minestrone Soup with Italian Sausage
Equipment
- 1 Dutch Oven or Large Pot
Ingredients
- 1 lb Italian Sausage
- 1 Onion, diced
- 3 Carrots, diced
- 2 Ribs of Celery, diced
- 1.5 tsp Italian Seasoning divided
- Pinch of Red Pepper Flakes
- 6-7 Garlic Cloves, minced
- 2 tbsp Tomato Paste
- 2 tbsp Better Than Bouillon Roasted Chicken Base + 6 Cups of water OR you can use 6 cups of chicken, vegetable or beef broth. If you do then skip the bouillon
- 14.5 oz Can of Petite Diced Tomatoes
- 15.5 oz Can of Cannellini Beans, drained and rinsed
- 15.5 oz Can of Red Kidney Beans, drained and rinsed
- 2 Medium Potatoes, chopped into bite-sized pieces
- 2 Medium Zucchinis, sliced and quartered
- 1.5-2 Cups Frozen or Fresh Green Beans
- 2 Bay Leaves
- 1 Parmesan Cheese Rind optional but adds great flavor
- 8 oz Ditalini Pasta + 1 tsp olive oil
- 3 Cups Chopped Fresh Baby Spinach
- 1-2 tsp Chopped Fresh Basil, chopped
- Grated Parmesan for serving
- Salt and Pepper to taste
Instructions
- In a large pot or Dutch Oven, brown the Italian Sausage.
- Add in the onions, carrots and celery. Season with 1/2 tsp of Italian seasoning and the red pepper flakes, and salt and pepper. (Don't over salt it, you can add more at the end if needed). Let that cook for about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Stir in the tomato paste and let that cook for a couple minutes.
- Add in the chicken bouillon. (If you are using broth, just skip this step)
- Now stir in the diced tomatoes, the beans, the potatoes, the zucchini and the green beans.
- If you used bouillon, add 6 cups of water. If using broth, add the 6 cups of it.
- Stir in the other tsp of Italian Seasoning and let that come to a boil.
- Add in the bay leaves and parmesan cheese rind. Cover with a lid, bring it to a simmer and cook for 20-25 minutes or until the potatoes are tender. Remove the bay leaves and parmesan rind.
- While that cooks, boil your ditalini pasta until al dente. Drain it and stir in some olive oil to keep it from sticking together. Set aside.
- Stir in the spinach and let that wilt down then stir in the basil. Season with salt and pepper to taste if needed.
- Serve hot and top with grated parmesan cheese if desired.
Notes
- Meal Prep Tip: Cooking pasta separately keeps it firm all week.
- Freezer Friendly: Freeze soup (without pasta) for up to 3 months.
- Reheating: Reheat in a pan on the stove top or in the microwave in a microwave safe container.
