I make this Sausage Minestrone Soup when I want something hearty, comforting, and packed with flavor. It’s a rich tomato-based soup filled with savory sausage, tender vegetables, beans, and pasta. Every spoonful feels warm and satisfying, making it perfect for a cozy family dinner or meal prep for the week.
Why You’ll Love This Recipe
I love how this soup brings together bold Italian-inspired flavors in one simple pot. The sausage adds depth and richness, while the vegetables keep it fresh and balanced. I appreciate how customizable it is depending on what I have in my kitchen. It’s filling enough to serve as a complete meal, yet light enough to enjoy any time of year. I also like that it stores well and tastes even better the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound Italian sausage 1 tablespoon olive oil 1 small yellow onion, diced 2 medium carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 1 zucchini, diced 1 can (14.5 ounces) diced tomatoes 1 can (15 ounces) tomato sauce 6 cups chicken broth 1 can (15 ounces) cannellini beans, drained and rinsed 1 can (15 ounces) kidney beans, drained and rinsed 1 cup small pasta (such as ditalini or elbow) 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup fresh spinach, chopped 1/4 cup grated Parmesan cheese
directions
I heat the olive oil in a large pot over medium heat.
I add the Italian sausage and cook it until browned, breaking it apart as it cooks. I drain any excess grease if needed.
I stir in the diced onion, carrots, and celery, and cook for about 5 minutes until softened.
I add the garlic and cook for another 30 seconds until fragrant.
I mix in the zucchini, diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, salt, and black pepper.
I bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
I stir in the beans and pasta, and continue simmering for 10–12 minutes until the pasta is tender.
I add the chopped spinach and cook for another 2–3 minutes until wilted.
I taste and adjust seasoning if needed, then serve hot topped with grated Parmesan cheese.
I sometimes swap the Italian sausage for turkey sausage to make it lighter. If I want a spicier version, I use hot Italian sausage or add a pinch of red pepper flakes. I also like adding green beans or bell peppers for extra vegetables. When I want a lower-carb option, I replace the pasta with cauliflower florets or simply reduce the pasta amount. For a vegetarian version, I skip the sausage and use vegetable broth while adding extra beans.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I know I’ll be storing it, I sometimes cook the pasta separately and add it when serving to prevent it from absorbing too much broth.
For freezing, I let the soup cool completely and freeze it without the pasta for up to 3 months.
To reheat, I warm it gently on the stovetop over medium heat or microwave individual portions, adding a splash of broth or water if it has thickened.
FAQs
Can I make this soup in advance?
Yes, I often make it a day ahead because the flavors deepen overnight and taste even better the next day.
Can I use a different type of bean?
I can easily substitute great northern beans, black beans, or chickpeas depending on what I have available.
How do I keep the pasta from getting mushy?
I cook the pasta separately if I plan to store leftovers, then add it to each bowl before serving.
Can I make this soup in a slow cooker?
Yes, I brown the sausage first, then add all ingredients except pasta and spinach to the slow cooker and cook on low for 6–7 hours. I add pasta and spinach during the last 30 minutes.
Is this soup spicy?
It depends on the sausage I use. Mild sausage keeps it family-friendly, while hot Italian sausage adds noticeable heat.
Conclusion
I find this Sausage Minestrone Soup to be the perfect balance of hearty and wholesome. It’s packed with flavor, easy to customize, and ideal for feeding a crowd or preparing meals ahead of time. Whenever I want a comforting, satisfying dish that feels like a warm hug in a bowl, this is the recipe I turn to.
A hearty and comforting Italian-inspired sausage minestrone soup made with savory sausage, tender vegetables, beans, pasta, and a rich tomato broth. Perfect for cozy dinners and meal prep.
Ingredients
1 pound Italian sausage
1 tablespoon olive oil
1 small yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 zucchini, diced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
6 cups chicken broth
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 cup small pasta (such as ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in the diced onion, carrots, and celery and cook for about 5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Mix in the zucchini, diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, salt, and black pepper.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Stir in the beans and pasta and continue simmering for 10–12 minutes until pasta is tender.
Add chopped spinach and cook for 2–3 minutes until wilted.
Taste and adjust seasoning if needed. Serve hot topped with grated Parmesan cheese.
Notes
Swap Italian sausage with turkey sausage for a lighter option.
Use hot Italian sausage or red pepper flakes for added spice.
Add green beans or bell peppers for extra vegetables.
For lower-carb, replace pasta with cauliflower florets or reduce pasta amount.
For vegetarian version, omit sausage and use vegetable broth with extra beans.
Cook pasta separately if storing to prevent it from absorbing too much broth.
Freeze without pasta for best texture, up to 3 months.
