Hearty, comforting, and packed with fresh vegetables, this Minestrone Soup with Sausage is the kind of cozy meal that warms you from the inside out. With Italian sausage for richness, tender pasta, and a colorful mix of vegetables, it’s the perfect balance of comfort food and simple weeknight dinner. Everything simmers together in one pot for an easy, flavor-packed meal that’s ready in under an hour. Be sure to check out more of my cozy fall soup recipes, too!
Ingredients & Substitutions
- Italian Sausage: Use mild or hot sausage, depending on your spice preference. For a lighter option, try chicken or turkey sausage.
- Onion, Carrots, and Celery: The classic veggie mix that builds deep flavor. You can swap in leeks or shallots for onions if preferred.
- Zucchini: Adds color and texture. Yellow squash is a good substitute.
- Diced Tomatoes & Tomato Paste: Create a flavorful tomato base with a touch of acidity and sweetness.
- Cannellini Beans: Creamy and mild; great northern beans or kidney beans can be used instead.
- Chicken Broth: Vegetable broth works for a vegetarian-style soup (omit sausage).
- Italian Seasoning: A blend of herbs that ties all the flavors together.
- Pasta: Ditalini, elbows, or small shells hold up best in this broth-based soup.
- Spinach: Adds freshness at the end; kale or Swiss chard also works well.
FAQs
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors deepen. If making ahead, cook the pasta separately and add it when reheating to prevent it from getting too soft.
Can I use a different type of sausage?
Absolutely. Chicken sausage, turkey sausage, or even spicy Italian links (casings removed) all work well.
Can I make it vegetarian?
Yes, just skip the sausage and use vegetable broth. You can add an extra can of beans for more protein and texture.
Does minestrone thicken as it sits?
Yes, the pasta and beans naturally absorb some of the broth as the soup cools. (It does get plenty thick as it sits, so keep that in mind.) When reheating, just add a splash of chicken broth or water to loosen it back up to your preferred consistency.
Can I add other vegetables to this soup?
Definitely! Minestrone is flexible. Add green beans, diced potatoes, or even cabbage for extra texture and flavor.
Serving Ideas
- Serve with my Focaccia Breadsticks (so good!), Focaccia, or easy Dinner Rolls, for soaking up the broth.
- Pair with a simple side salad or Wedge Salad for a complete meal.
- Add a sprinkle of crushed red pepper flakes for a little extra heat.
How to Store Minestrone Soup with Sausage
Room Temperature: Cool completely before storing. Do not leave out for longer than 2 hours.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stovetop.
Minestrone Soup with Sausage
Ingredients
- 1 pound ground Italian sausage, mild or hot
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 teaspoons garlic, minced
- 1 medium zucchini, diced (about 2 cups)
- 1 can (15 ounces) petite diced tomatoes, with juices (undrained)
- 2 tablespoons tomato paste
- 1 can (15 ounces) cannellini beans, drained, rinsed
- 6 cups (48 ounces) chicken broth
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- 1 ½ cups (140 g) ditalini pasta, uncooked
- 2 cups (60 g) fresh baby spinach, roughly chopped
Instructions
- In a large pot or Dutch oven over medium heat, cook sausage until browned, breaking it apart as you go (6-8 minutes). Drain excess grease if necessary and transfer the sausage to a plate. Set aside.
- To the same pot, add olive oil, onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and zucchini and cook for another 2 minutes.
- Return cooked sausage to the pot. Stir in diced tomatoes, tomato paste, beans, broth, Italian seasoning, and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Add pasta and cook until al dente, about 8-10 minutes, or according to package instructions. Stir occasionally to keep pasta from sticking.
- Stir in spinach and cook for 1-2 minutes, until wilted.
- Serve warm.*
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so hearty and flavorful, I went back for seconds.
Elizabeth
I love minestrone, and I love the added protein (sausage) in there. Yum!
Stephanie
I want to try this with turkey sausage. It is really good!
Bella
This is a perfect cozy fall dinner. I like adding a little Parmesan on top of my bowl of minestrone.
