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