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Minestrone Soup With Italian Sausage

Hearty Minestrone Soup With Italian Sausage for Cozy Nights

This Minestrone Soup With Italian Sausage is a hearty, nutritious dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Mild Italian Sausage Add chicken or turkey sausage for lower-fat option.
  • 2 stalks Celery
  • 1 medium Yellow Onion Can substitute with shallots.
  • 2 large Carrots Can use baby carrots, chopped.
  • 1 teaspoon Salt Reduce or omit for low-sodium diet.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1/2 teaspoon Chili Flakes Optional for extra heat.
  • 3 cloves Garlic Substitute with garlic powder if fresh is unavailable.
  • 1 medium Zucchini Can substitute with yellow squash.
  • 1 large Yukon Gold Potato Use a waxy potato as an alternative.
  • 1 cup Trimmed Green Beans Can substitute with peas.
  • 1 can Red Kidney Beans Use black beans as a substitute if desired.
  • 1 can White Beans (Navy Beans) Use canned chickpeas for variation.
  • 1 can Fire Roasted Diced Tomatoes Can substitute with fresh tomatoes.
  • 4 cups Chicken Broth Opt for vegetable broth for a vegetarian version.
  • 2 leaves Bay Leaves Omit if not available.
  • 1 piece Parmesan Rind Leave out if unavailable.
  • 1 cup Uncooked Ditalini Pasta Substitute with any small pasta shape.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Brown the sausage by heating crumbled mild Italian sausage in a large pot over medium heat for 5–7 minutes until browned and crispy. Remove and set aside.
  2. Sauté diced celery, chopped yellow onion, large carrots, salt, and pepper for 8–10 minutes until onions are translucent.
  3. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.
  4. Return browned sausage to the pot and add diced zucchini, Yukon Gold potato, green beans, red kidney beans, white beans, diced tomatoes, chicken broth, bay leaves, and parmesan rind. Bring to a gentle boil.
  5. Reduce heat to medium-low, cover, and simmer for 30–45 minutes until potatoes are tender.
  6. Add uncooked ditalini pasta and cook for an additional 7–10 minutes or until pasta is al dente. Remove bay leaves and parmesan rind before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This minestrone soup is customizable with options for vegetarian and different pasta shapes. Best served with crusty sourdough bread or parmesan on top.

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