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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

Find it online: https://quickbiteskitchen.com/minestrone-with-sausage-and-pesto-stovetop-or-slow-cooker/