Minestrone Soup With Sausage Recipe

In a tomato broth, this hearty Italian minestrone soup is full of beans, pasta, veggies, and Italian sausage.

– ¾ pound Italian sausage, crumbled (about three links) – 2 tablespoons olive oil, divided – 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 tomatoe – 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 bean – ½ cup cut green beans (frozen is fine) – ½ cup small shell pasta – 2 cups baby spinach leave – ¼ cup chopped parsley – parmesan cheese for topping



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Medium-high heat 1 tablespoon olive oil in a dutch oven or large pot. Heat crumbled Italian sausage for 5 minutes until pink sauce is gone. Remove and store skillet sausage.

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Heating the remaining 1 tablespoon olive oil on medium-high in the same saucepan. 

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Place zucchini, onion, carrots, and celery in pot. Soften veggies 3–4 min. Salt and pepper chopped garlic.

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Mix tomato paste into veggies until melted. Let simmer with canned diced tomatoes, chicken broth, and Italian spice.

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Mix spaghetti, kidney beans, white beans, and green beans. Simmer 10–12 minutes for al dente pasta.

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Add the cooked sausage and spinach leaves and simmer for 2 minutes to wilt.

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Add minced parsley. Sprinkle grated parmesan cheese over minestrone soup bowls.

Also See

Pasta alla Norma Recipe