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Minestrone Soup with Italian Sausage
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Minestrone Soup with Italian Sausage

This hearty Minestrone Soup with Italian Sausage is loaded with beans, pasta, and vegetables in a flavorful tomato broth. Perfect for meal prep, cozy dinners, and reheating all week long!
Course Dinner, Lunch, Pasta Dish, Soup
Cuisine American, Italian
Keyword Minestrone Soup, Minestrone Soup with Italian Sausage
Prep Time 25 minutes
Cook Time 40 minutes
Servings 8

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.