Minestrone Soup with Sausage Recipe

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A close-up overhead shot of a steaming pot of Minestrone Soup with Sausage, featuring white beans, zucchini, ditalini pasta, and wilted spinach topped with melted Parmesan cheese.
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Today I’m bringing you a bowl of pure, unadulterated comfort with this Minestrone Soup with Sausage! Trust me, you’re going to love this because it’s everything a cozy soup should be: thick, hearty, and packed with so many vibrant veggies that every spoonful feels like a warm hug. We’re taking the classic, herb-filled minestrone we all know and love and leveling it up with savory, golden-brown sausage to make it a total meal-in-a-bowl. It’s colorful, ultra-satisfying, and fills your whole kitchen with the most incredible aroma of garlic and dried herbs. Whether it’s a rainy Tuesday or you just need a soul-warming dinner, this one’s a game-changer!

Why You’ll Love This Recipe

  • Serious Flavor Boost: Adding sausage brings a smoky, savory depth that takes the traditional veggie soup to a whole new level of “yum.”
  • The Ultimate Crowd-Pleaser: It’s packed with pasta, beans, and greens, making it hearty enough to satisfy even the pickiest eaters at your table.
  • One-Pot Magic: Everything happens in one single pot, which means less cleanup and more time for you to sit back and savor your creation.

Ingredients

Before we get cooking, gather up these beautiful ingredients. Trust me, the combination of fresh veggies and savory sausage is just UNREAL:

  • Beef or Chicken Sausage: This is our star protein! It adds a wonderful saltiness and a juicy texture to every bite.
  • Olive Oil: Just a splash to get that sausage and those aromatics perfectly golden.
  • Onion, Carrots, and Celery: The “holy trinity” of soup making! These create a deep, savory flavor base.
  • Garlic: Because you can never have enough! It adds that irresistible, fragrant punch.
  • Zucchini and Green Beans: These bring a lovely pop of green and a fresh, tender bite.
  • Diced Tomatoes: This adds a hint of acidity and sweetness to the broth.
  • Cannellini Beans: These are the key to creaminess without the dairy; they’re so silky and filling.
  • Small Pasta (Ditalini or Elbow): These little gems soak up the broth and make the soup feel like a true classic.
  • Vegetable or Chicken Broth: The flavorful foundation that ties everything together.
  • Dried Oregano, Basil, and Thyme: Our herb trio that gives the soup its signature Mediterranean vibe.
  • Salt and Black Pepper: To make all those wonderful flavors truly sing.
  • Fresh Spinach or Kale: We stir these in at the very end for a boost of nutrition and bright color.
  • Fresh Parsley: The perfect finishing touch for a burst of freshness.

Note: The full list of ingredients with exact measurements will be right under the article in the recipe card!

How to Make the Recipe

Step 1: Brown the Sausage

Start by heating your olive oil in a large, heavy-bottomed pot. Add those sausage slices and let them sizzle for about 4-5 minutes. You’re looking for those gorgeous, lightly browned edges—that’s where the flavor is! Once they’re ready, scoop them out and set them aside for a moment.

Step 2: Sauté the Aromatics

In that same flavor-packed pot, toss in your onion, carrots, and celery. Cook them down for about 5 minutes until they’re soft and smelling amazing.

Step 3: Add the Garlic and Veggies

Stir in your minced garlic—keep it moving so it doesn’t burn! After about 30 seconds of that heavenly scent, add in your zucchini and green beans, giving everything a good stir to combine.

Step 4: Simmer and Infuse

Now, pour in your diced tomatoes, beans, broth, and all those dried herbs. Bring it all to a gentle boil, then turn the heat down. Let it simmer away for about 20 minutes so all those flavors can get to know each other.

Step 5: Pasta and Sausage Time

Stir in your dry pasta and bring back the cooked sausage. Simmer for another 10 minutes or so until the pasta is perfectly tender and “al dente.”

Step 6: The Finishing Touch

Toss in your spinach or kale and watch it wilt into the soup (this only takes about 2 minutes!). Do a little taste test, adjust your salt and pepper if needed, and garnish with plenty of fresh parsley.

Pro Tips for Making the Recipe

  • Don’t Overcook the Pasta: Remember that the pasta will continue to soften slightly in the hot broth even after you turn off the heat. Aim for just tender!
  • Swap Your Greens: If you don’t have spinach, kale or even Swiss chard work beautifully—just add kale a few minutes earlier as it’s a bit heartier.
  • Rinse Your Beans: Always rinse your cannellini beans before adding them to keep the broth clear and the flavors bright.

How to Serve

This soup is a star on its own, but here are some ways to make it even better:

  • Cheese Please: Sprinkle a generous amount of freshly grated Parmesan on top. It melts into the broth and is absolutely divine!
  • Bread for Dipping: Serve with a warm, crusty baguette or garlic bread to soak up every last drop of that liquid gold.
  • Side Salad: Pair it with a light arugula salad with a lemon vinaigrette for a perfectly balanced meal.

Make Ahead and Storage

Storing Leftovers

This soup is actually even better the next day! Store it in an airtight container in the fridge for up to 3-4 days.

Freezing

You can freeze this soup for up to 3 months! Just a heads-up: pasta can get a bit soft when frozen and thawed, so if you’re making this specifically to freeze, you might want to add the pasta fresh when you reheat it.

Reheating

Warm it up on the stove over medium heat until steaming. If the pasta has soaked up too much broth, just add a tiny splash of water or extra broth to loosen it up!

FAQs

1. Can I use a different type of sausage? Absolutely! Italian sausage (sweet or spicy) works beautifully here. You can even use turkey sausage if you’re looking for a lighter option. Just make sure to brown it well for the best flavor!

2. Is this soup gluten-free? As long as you use gluten-free pasta and ensure your broth and sausage are certified gluten-free, then yes! You could even swap the pasta for extra beans or potatoes.

3. What can I use if I don’t have ditalini pasta? No worries at all! Any small shape like elbow macaroni, orzo, or even broken-up spaghetti pieces will work perfectly fine.

4. Can I add other vegetables? Of course! This is a “clean out the fridge” kind of recipe. Feel free to toss in peas, potatoes, or bell peppers. Minestrone is very forgiving and loves variety.

A close-up overhead shot of a steaming pot of Minestrone Soup with Sausage, featuring white beans, zucchini, ditalini pasta, and wilted spinach topped with melted Parmesan cheese.

Minestrone Soup with Sausage

A hearty and comforting minestrone soup loaded with vegetables, tender pasta, beans, and savory sausage. Perfect for a filling family meal or cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb beef or chicken sausage sliced
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 cup green beans chopped
  • 1 can diced tomatoes 14.5 oz
  • 1 can cannellini beans drained and rinsed, 15 oz
  • 1/2 cup small pasta ditalini or elbow
  • 6 cups vegetable or chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 2 cups spinach or kale fresh
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the sliced sausage and cook for 4–5 minutes until lightly browned. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook for about 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add zucchini and green beans, stirring to combine.
  6. Pour in diced tomatoes, cannellini beans, broth, oregano, basil, thyme, salt, and black pepper.
  7. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  8. Stir in the pasta and cooked sausage. Simmer for another 10 minutes until pasta is tender.
  9. Add spinach and cook for 2 minutes until wilted.
  10. Taste, adjust seasoning if needed, and garnish with fresh parsley before serving.

Notes

This soup thickens as it sits. Add extra broth when reheating if needed. Serve with crusty bread.

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