Description
This hearty Sausage Minestrone Soup is packed with flavor from savory Italian sausage, tender vegetables, and a flavorful broth. With kidney beans, white beans, and pasta, it’s a filling, comforting meal perfect for chilly days. Topped with parmesan cheese, it’s sure to please the whole family.
Ingredients
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¾ pound Italian sausage, crumbled (about 3 links)
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2 tablespoons olive oil, divided
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1 cup zucchini, quartered and sliced (about 1 medium zucchini)
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½ cup onion, diced
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½ cup carrots, peeled and sliced (about 2 small carrots)
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½ cup celery, sliced (about 2 stalks)
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2 cloves garlic, minced
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Salt and pepper to taste
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¼ cup tomato paste
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14 oz can diced tomatoes
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4 cups chicken broth
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2 teaspoons Italian seasoning blend (or dried oregano)
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15 oz can kidney beans, drained and rinsed
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15 oz can small white beans
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½ cup cut green beans (frozen is fine)
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½ cup small shell pasta
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2 cups baby spinach leaves
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¼ cup chopped parsley
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Parmesan cheese for topping
Instructions
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Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and cooked through. Remove the sausage and set aside.
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In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the zucchini, onion, carrots, celery, and garlic for about 5 minutes until the vegetables are softened.
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Stir in the tomato paste and cook for an additional 2 minutes, allowing it to deepen in color.
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Add the diced tomatoes, chicken broth, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
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Stir in the kidney beans, white beans, green beans, and pasta. Continue to simmer for another 8-10 minutes until the pasta is cooked al dente.
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Add the spinach leaves and cooked sausage back into the pot. Stir to combine and cook for 2-3 more minutes until the spinach is wilted.
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Season with salt and pepper to taste.
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Serve hot, topped with chopped parsley and parmesan cheese.
Notes
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If you prefer a thicker soup, reduce the amount of broth or cook it uncovered to allow some liquid to evaporate.
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You can substitute the shell pasta with any small pasta, such as elbow or ditalini.
- For extra flavor, add a splash of balsamic vinegar or a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian