Minestrone with Sausage and Pesto (Stovetop or Slow Cooker)

Minestrone with sausage and pesto is a hearty and flavorful twist on the classic Italian soup. Packed with vegetables, beans, pasta, and savory sausage, this dish is rich in texture and taste. The addition of pesto adds a fresh, herby finish that elevates the dish. Whether you cook it on the stovetop for a quick meal or let it simmer in a slow cooker for a hands-off approach, this minestrone is a comforting, satisfying option for any day of the week.

Why You’ll Love This Recipe

  • Rich and hearty – The combination of sausage, beans, and pasta makes this a filling meal.
  • Customizable – You can easily swap out vegetables or use your favorite type of sausage.
  • Stovetop or slow cooker – Cook it quickly on the stove or let it simmer all day in a slow cooker.
  • Packed with flavor – Garlic, tomatoes, herbs, and pesto create a delicious depth of taste.
  • Nutritious and wholesome – Loaded with vegetables, fiber-rich beans, and protein.
Minestrone with Sausage and Pesto (Stovetop or Slow Cooker) 10 Minestrone with sausage and pesto is a hearty and flavorful twist on the classic Italian soup. Packed with vegetables, beans, pasta, and savory sausage, this dish is rich in texture and taste. The addition of pesto adds a fresh, herby finish that elevates the dish. Whether you cook it on the stovetop for a quick meal or let it simmer in a slow cooker for a hands-off approach, this minestrone is a comforting, satisfying option for any day of the week.


Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Italian sausage (mild or spicy)
  • Olive oil
  • Onion (diced)
  • Garlic cloves (minced)
  • Carrots (chopped)
  • Celery (chopped)
  • Zucchini (diced)
  • Canned diced tomatoes
  • Tomato paste
  • Chicken or vegetable broth
  • Canned white beans (drained and rinsed)
  • Canned kidney beans (drained and rinsed)
  • Small pasta (such as ditalini or elbow macaroni)
  • Dried oregano
  • Dried basil
  • Bay leaf
  • Salt and pepper
  • Pesto (store-bought or homemade)
  • Fresh spinach or kale (optional)
  • Grated Parmesan cheese (for serving)

Directions

Stovetop Method

  1. Cook the Sausage: Heat olive oil in a large pot over medium heat. Add sausage, breaking it into crumbles, and cook until browned. Remove excess grease if needed.
  2. Sauté Vegetables: Add onions, garlic, carrots, and celery. Cook for about 5 minutes until softened.
  3. Add Liquids and Seasoning: Stir in diced tomatoes, tomato paste, broth, oregano, basil, bay leaf, salt, and pepper. Bring to a boil.
  4. Simmer: Reduce heat and let the soup simmer for about 20-25 minutes.
  5. Add Beans and Pasta: Stir in the beans and pasta. Cook for another 10-15 minutes, or until pasta is tender.
  6. Finish with Pesto and Greens: Remove the bay leaf. Stir in pesto and spinach/kale if using. Let it wilt.
  7. Serve: Ladle into bowls and top with Parmesan cheese. Enjoy warm!

Slow Cooker Method

  1. Brown the Sausage: In a pan, cook sausage until browned. Drain excess grease.
  2. Combine Ingredients: Add the cooked sausage, onions, garlic, carrots, celery, diced tomatoes, tomato paste, broth, oregano, basil, bay leaf, salt, and pepper to a slow cooker.
  3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
  4. Add Pasta and Beans: Stir in the beans and pasta about 30 minutes before serving to prevent overcooking.
  5. Finish with Pesto and Greens: Remove the bay leaf, stir in pesto and spinach/kale, and let it wilt.
  6. Serve: Top with Parmesan cheese and enjoy!

Servings and Timing

  • Servings: 6-8
  • Stovetop Total Time: About 45 minutes
  • Slow Cooker Total Time: 6-8 hours (low) or 3-4 hours (high)

Variations

  • Vegetarian Option: Skip the sausage and use vegetable broth. Add extra beans or mushrooms for heartiness.
  • Spicy Kick: Use hot Italian sausage or add red pepper flakes.
  • Different Protein: Swap sausage for ground turkey, chicken, or plant-based sausage.
  • Gluten-Free: Use gluten-free pasta or replace it with rice or quinoa.
  • Extra Hearty: Add potatoes or chickpeas for more texture.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm on the stovetop over medium heat, adding extra broth if needed. Alternatively, microwave in 1-minute intervals until heated through.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Minestrone with Sausage and Pesto (Stovetop or Slow Cooker)
Minestrone with Sausage and Pesto (Stovetop or Slow Cooker) 11 Minestrone with sausage and pesto is a hearty and flavorful twist on the classic Italian soup. Packed with vegetables, beans, pasta, and savory sausage, this dish is rich in texture and taste. The addition of pesto adds a fresh, herby finish that elevates the dish. Whether you cook it on the stovetop for a quick meal or let it simmer in a slow cooker for a hands-off approach, this minestrone is a comforting, satisfying option for any day of the week.


FAQs

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together.

How do I prevent the pasta from getting mushy?

If making ahead, cook the pasta separately and add it when reheating.

Can I use fresh tomatoes instead of canned?

Yes, substitute with about 4-5 fresh tomatoes, diced.

What type of sausage works best?

Italian sausage (mild or spicy) is ideal, but you can use any ground sausage.

How do I make this soup thicker?

Mash some of the beans or add a little cornstarch mixed with water.

Can I skip the pesto?

Yes, but it adds great flavor. You can substitute with fresh basil or a drizzle of olive oil.

Can I use a different type of pasta?

Absolutely! Any small pasta shape like orzo, shells, or fusilli works well.

How do I add more protein?

Add extra sausage, chicken, or even cooked lentils.

What can I serve with this soup?

It pairs well with crusty bread, garlic bread rolls, or a side salad.

Can I make this in an Instant Pot?

Yes! Use the sauté function for the sausage and veggies, then pressure cook for 5 minutes before adding pasta and beans.

Conclusion

Minestrone with sausage and pesto is a comforting, flavor-packed soup that’s easy to make on the stovetop or in a slow cooker. Whether you’re meal-prepping for the week or looking for a cozy dinner, this dish is sure to be a family favorite. Try different variations and enjoy a bowl of this hearty soup today!

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Minestrone with Sausage and Pesto (Stovetop or Slow Cooker)

Minestrone with Sausage and Pesto (Stovetop or Slow Cooker)

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Total Time: Varies by method
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop or Slow Cooker
  • Cuisine: Italian

Description

This Minestrone with Sausage and Pesto is a comforting, veggie-packed Italian soup with tender beans, savory sausage, and a delicious basil pesto finish. You can make it on the stovetop for a quick meal or let it simmer in a slow cooker for an easy hands-off dinner!


Ingredients

Units Scale
  • Soup Base:
  • 1 lb Italian sausage (halal chicken or turkey sausage if needed)
  • 1 tbsp olive oil (if using lean sausage)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) white beans (cannellini or great northern), drained & rinsed
  • 4 cups vegetable or chicken broth
  • 1 cup small pasta (ditalini, elbow, or small shells)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup fresh spinach or kale, chopped (optional)
  • Topping:
  • 1/4 cup basil pesto (homemade or store-bought)
  • Grated Parmesan cheese (optional)

Instructions

  • Stovetop Method:
  • Cook the Sausage – In a large pot over medium heat, cook the sausage until browned and fully cooked (about 5-7 minutes). If using lean sausage, add olive oil. Break it into crumbles and remove excess grease if needed.
  • Sauté the Veggies – Add onion, garlic, carrots, celery, and zucchini. Cook for 5 minutes until softened.
  • Simmer the Soup – Add diced tomatoes, beans, broth, pasta, oregano, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.
  • Finish & Serve – Stir in spinach or kale (if using) and cook for 2 more minutes until wilted. Remove bay leaf. Serve hot with a spoonful of pesto and grated Parmesan on top!
  • Slow Cooker Method:
  • Brown the Sausage – In a skillet, cook the sausage over medium heat until browned. Drain any excess fat.
  • Add to Slow Cooker – Transfer the sausage to a slow cooker. Add onion, garlic, carrots, celery, zucchini, diced tomatoes, beans, broth, oregano, basil, salt, pepper, and bay leaf.
  • Cook – Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Add Pasta & Spinach – Stir in pasta during the last 30 minutes of cooking so it doesn’t overcook. Add spinach in the last 10 minutes if using.
  • Finish & Serve – Remove bay leaf. Serve hot with pesto and Parmesan cheese on top!

Notes

  • Gluten-Free? Use gluten-free pasta or swap it for cauliflower rice.
  • Make it Vegetarian? Skip the sausage and add an extra can of beans or chickpeas.
  • Dairy-Free? Use dairy-free pesto and skip the Parmesan.
  • Storing & Reheating: Keeps well in the fridge for 4-5 days. The pasta may absorb liquid, so add extra broth when reheating.

Nutrition

  • Calories: 350
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 35mg

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