Minestrone Soup with Sausage (Italian Soup Recipe)
Hearty Italian minestrone soup loaded with vegetables, beans, pasta, and Italian sausage in a tomato broth.
Equipment
- large dutch oven or pot
Ingredients
Meats
- ¾ pound Italian sausage, crumbled (about three links)
Oils
- 2 tablespoons olive oil divided
Vegetables
- 1 cup zucchini, quartered and sliced (about a medium zucchini)
- ½ cup onion, diced
- ½ cup carrots, peeled and sliced (about 2 small carrots)
- ½ cup celery, sliced (about 2 stalks)
- 2 cloves garlic, minced
- salt and pepper to taste
- ¼ cup tomato paste
- 14 ounce can diced tomatoes
- 4 cups chicken broth
- 2 teaspoons Italian seasoning blend (or dried oregano)
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can small white beans
- ½ cup cut green beans (frozen is fine)
- ½ cup small shell pasta
- 2 cups baby spinach leaves
- ¼ cup chopped parsley
- parmesan cheese for topping
Instructions
Cooking Steps
- Heat 1 tablespoon of olive oil in a dutch oven or large pot over medium high heat. Add in the crumbled Italian sausage and cook until the sauce is no longer pink, stirring frequently, about 5 minutes. Remove sausage from pan and set aside.
- Heat the remaining 1 tablespoon of olive oil in the same pot over medium high heat. Add in the zucchini, onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 3-4 minutes. Add in the minced garlic and season with salt and pepper to taste.
- Stir in the tomato paste until its melted into the vegetables. Pour in the canned diced tomatoes, chicken broth, and Italian seasoning, and bring to a simmer. Add in the kidney beans, white beans, green beans, and pasta. Bring to a simmer and cook for 10-12 minutes or until the pasta is al dente.
- Stir in the cooked sausage and spinach leaves and cook until the spinach leaves are wilted, about 2 minutes.
- Add in chopped parsley. Pour the minestrone into soup bowls and sprinkle with grated parmesan cheese.
Notes
This recipe makes enough to serve 4-6 as a main course or 6-8 as a side or starter. You can use your favorite Italian sausage (hot, mild, or sweet) for this recipe. Store leftovers in an airtight container for up to a week or freeze for up to a month.
Nutrition
Serving: 1bowlCalories: 383kcalCarbohydrates: 38gProtein: 19gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 841mgPotassium: 1005mgFiber: 10gSugar: 5gVitamin A: 2499IUVitamin C: 18mgCalcium: 127mgIron: 6mg
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