I used to think minestrone was bland—until I added Italian sausage, a spoonful of pesto, and a generous sprinkle of Parmesan. This version is packed with flavor and vegetables, and can easily be made on the stovetop or in a slow cooker. Originally published March 9, 2018.
Table of Contents
- You will love this minestrone soup
- What is minestrone soup?
- Italian sausage minestrone soup ingredients
- How to make minestrone soup with Italian sausage
- Minestrone substitutions and additions
- How to serve sausage minestrone soup
- How to store minestrone soup
- Minestrone soup FAQs
- Sausage Minestrone Soup Recipe
Today I left the house for a little work time while a babysitter watched my 16-month-old. I felt a pang of mom guilt even though I know it’s healthy to take small breaks. Balancing family life and creative work is a real challenge; finding a sustainable routine has become a priority. Writing this recipe post felt like a small victory toward a better balance.
For a while I’ve been adjusting my schedule so I don’t burn out. Working late every night used to be my norm: full-time parenting by day and blogging late into the night. It finally caught up with me and I realized I needed to protect my sleep and mental energy. Slowing down a bit has made creating feel more enjoyable again.
I’ve been posting less frequently recently, but I’m not going anywhere. I love sharing recipes and will continue doing so—just with a healthier pace. This sausage minestrone is a great example of a simple, satisfying meal you can make without spending hours in the kitchen.
As a meat-lover, I find many vegetable soups lack depth. Adding Italian sausage brings a rich, savory backbone to the classic minestrone, and finishing bowls with pesto and Parmesan elevates the whole dish. This version feels like a complete meal: beans, pasta, vegetables, and protein all in one pot.
A while back I tried a vegetarian chili and the family felt it was missing something. That experience reminded me that while vegetables are wonderful, a bit of savory meat can make flavors sing—especially for picky eaters or anyone craving comfort food. This minestrone keeps the vegetable heart of the classic while adding robust flavor.
You will love this minestrone soup
This minestrone is far from boring. Every spoonful includes layers of flavor and texture: tender vegetables, creamy beans, small pasta, savory sausage, bright pesto, and salty Parmesan. It’s a recipe I got from my Aunt Shirley, who’s an excellent cook, and it’s one of those family-tested dishes that people ask for again and again.
Unlike thin, watery vegetable soups, this minestrone is hearty enough to be a meal on its own. The sausage and beans add protein, pasta adds comfort, and the array of vegetables gives it freshness and color. A final garnish of pesto and freshly grated Parmesan turns the soup from good to memorable.
What is minestrone soup?
Minestrone is a traditional Italian vegetable soup, typically tomato-based, and often containing pasta or rice and beans. Those ingredients make it more filling than a plain vegetable soup. While minestrone is traditionally vegetarian, this recipe includes Italian sausage for extra depth. If you prefer to keep it meatless, simply omit the sausage—though the sausage does add a distinctive, savory note many enjoy.
Italian sausage minestrone soup ingredients
Quick shopping list — full amounts are in the recipe card below.
- Mild Italian sausage (16 oz)
- Onion
- Celery
- Carrots
- Tomato paste
- Garlic
- Dried oregano
- Italian-style diced tomatoes
- Chicken broth
- Cannellini beans
- Red kidney beans
- Zucchini
- Yellow squash
- Ditalini or other short pasta
- Baby spinach
- Basil pesto (for garnish)
- Parmesan cheese (for garnish)
How to make minestrone soup with Italian sausage
This is a one-pot recipe that’s straightforward and forgiving. Start by browning the sausage and then sautéing the classic soffritto—onion, celery, and carrots—with tomato paste and garlic. Add tomatoes and broth, simmer until the carrots are tender, then add the beans, squash, and pasta. Finish by stirring in spinach and garnishing each bowl with pesto and Parmesan.
If you like, add a Parmesan rind while the soup simmers for extra umami. It’s an optional step that deepens the flavor. This soup works equally well on the stovetop or in a slow cooker for an easy hands-off option.
Minestrone substitutions and additions
Minestrone is perfect for using leftover vegetables and pantry staples. Here are a few ideas:
- Beans: Use any canned beans you have—two cans total works well. A mix of red and white beans is lovely.
- Parmesan rind: Add a rind while simmering for extra depth.
- Vegetables: Swap zucchini and squash for broccoli, roasted squash, or asparagus—cut into bite-size pieces.
- Sausage heat: Use mild or hot Italian sausage depending on how spicy you want the soup.
How to serve sausage minestrone soup
This soup is hearty enough to serve as a main course. For dunking, serve with crusty bread, garlic bread, or soft rolls. A simple green salad pairs well if you want a lighter side.
How to store minestrone soup
Refrigerate leftovers in a covered container for up to a week. To freeze, cool the soup and transfer it to labeled freezer bags or containers; laying bags flat helps them thaw evenly. Reheat on the stovetop or in the microwave until piping hot.
Minestrone soup FAQs
Minestrone typically includes pasta or rice and beans in a tomato-based broth, making it heartier than a plain vegetable soup. It’s meant to be filling and substantial.
Traditionally no—minestrone is often vegetarian. This recipe adds Italian sausage for additional flavor, but you can omit it if you prefer a meatless version.
Simple upgrades include adding a Parmesan rind while simmering, using a flavorful sausage, stirring in pesto at the end, and finishing with freshly grated Parmesan. These touches boost richness and complexity.
Other soup recipes I love
- Slow Cooker Chicken, White Bean, and Kale Soup with Parmesan Shavings
- Ham and Bean Soup
- Slow Cooker Beef Barley Soup
- Ham Mac and Cheese Soup
I hope you have a relaxing weekend. Better sleep and a good bowl of soup can both work wonders!
Sausage Minestrone Soup
Ingredients
- 16 ounces mild Italian sausage
- 1 medium onion, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, chopped
- 1 (6 ounce) can tomato paste
- 2 tablespoons garlic, minced
- 1 tablespoon dried oregano
- 1 (15 ounce) can Italian-style diced tomatoes
- 5 cups chicken broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1/2 cup dry ditalini pasta (or other small pasta)
- 2 cups baby spinach
- Basil pesto, to garnish
- Grated Parmesan cheese, to garnish
Instructions
- In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain excess fat.
- While the sausage cooks, chop the onion, celery, carrots, and garlic.
- Add the tomato paste, onion, celery, carrots, garlic, and dried oregano to the pot.
- Sauté for about 5 minutes until the vegetables begin to soften and the tomato paste darkens slightly.
- Add the can of diced tomatoes and the chicken broth. Turn heat to high and bring to a boil.
- Reduce heat to a simmer and cook 30–45 minutes, until carrots are tender.
- Add both cans of beans, the zucchini, yellow squash, and the dry pasta. Bring to a boil, then reduce to a simmer.
- Simmer another 10 minutes, until the pasta is cooked al dente.
- If you prefer a thinner soup, add an extra cup or two of chicken broth at this point.
- Turn off heat and stir in the baby spinach. Let sit about 5 minutes for the spinach to wilt; seasoning with salt and pepper to taste.
- Garnish each bowl with a teaspoon of pesto and a sprinkle of freshly grated Parmesan.
Slow cooker instructions
- Follow steps 1–4 on the stovetop. Transfer everything to a slow cooker and add the tomatoes and chicken broth.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Stir in the beans, zucchini, yellow squash, and pasta. Cover and cook on high about 10–15 minutes, until the pasta is al dente.
- Turn off the slow cooker, stir in the spinach, cover for 2 minutes, then season with salt and pepper and garnish with pesto and Parmesan.
Notes
If you can’t find Italian-style diced tomatoes, regular diced tomatoes work fine. Any short pasta can be substituted for ditalini.
Storing: Refrigerate in a covered container for up to a week. To freeze, cool and freeze in labeled bags or containers. Thaw and reheat until hot.
Nutrition
Serving: 1 serving | Calories: 381 kcal | Carbohydrates: 37 g | Protein: 19 g | Fat: 19 g | Fiber: 9 g
Course: Soup | Cuisine: Italian | Keyword: italian sausage, minestrone, pesto, slow cooker
Did you make this? I’d love to see it! Tag @thefoodcharlatan on social media or use the hashtag #thefoodcharlatan.