Description

This Sausage Minestrone Soup is a hearty twist on the Italian classic, loaded with savory sausage, vegetables, beans, and pasta in a rich tomato broth. It’s easy to make, super satisfying, and perfect for cozy nights or feeding a crowd.

Ingredients

1 lb Italian sausage (mild or spicy), casings removed
1 tbsp olive oil
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 zucchini, chopped
4 cups chicken or vegetable broth
1 cup water
1 cup small pasta (like ditalini or elbow)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
2 cups chopped fresh spinach or kale
Grated Parmesan, for serving

Fresh parsley or basil, for garnish

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove any excess grease if needed.
Add onion, carrots, and celery. Cook for 5–7 minutes until vegetables are softened.
Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in diced tomatoes, beans, zucchini, broth, and water. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in pasta and cook for another 10–12 minutes, or until pasta is tender.
Add chopped spinach or kale and simmer for 2–3 more minutes, until wilted.
Taste and adjust seasoning with salt and pepper.

Serve hot with grated Parmesan and fresh herbs on top.

Notes

To make ahead, cook the pasta separately and add to individual bowls to avoid it getting mushy.
Swap in any beans or veggies you have on hand—this recipe is flexible!

Great with crusty bread or a side salad.