Description
This hearty Sausage Minestrone Soup is packed with flavorful Italian sausage, fresh vegetables, beans, and pasta in a savory broth. It’s a comforting, wholesome meal that’s perfect for chilly nights.
Ingredients
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3/4 pound Italian sausage, crumbled (about three links)
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2 tablespoons olive oil, divided
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1 cup zucchini, quartered and sliced (about a medium zucchini)
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1/2 cup onion, diced
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1/2 cup carrots, peeled and sliced (about 2 small carrots)
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1/2 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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1/4 cup tomato paste
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14-ounce 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-ounce can kidney beans, drained and rinsed
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15-ounce can small white beans
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1/2 cup cut green beans (frozen is fine)
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1/2 cup small shell pasta
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2 cups baby spinach leaves
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1/4 cup chopped parsley
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Parmesan cheese for topping
Instructions
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Cook the Sausage:
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In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the sausage and set aside.
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Sauté the Vegetables:
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In the same pot, add the remaining tablespoon of olive oil. Add the zucchini, onion, carrots, celery, and garlic. Season with salt and pepper. Sauté for about 5 minutes, or until the vegetables start to soften.
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Add Tomato Paste and Tomatoes:
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Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor. Then, add the diced tomatoes with their juice, chicken broth, and Italian seasoning. Stir everything together.
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Simmer the Soup:
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Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, until the vegetables are tender.
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Add the Beans, Pasta, and Spinach:
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Add the kidney beans, white beans, green beans, and pasta to the pot. Continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente. Stir in the spinach leaves and cook for 2 more minutes until the spinach is wilted.
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Final Touches:
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Return the cooked sausage to the pot and stir in the chopped parsley. Adjust the seasoning with more salt and pepper to taste.
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Serve:
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Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve warm.
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Notes
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You can use any type of small pasta, such as ditalini or elbow macaroni, in place of shell pasta.
- If you want to make the soup ahead, it stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian