Minestrone Soup with Sausage

This hearty sausage minestrone is the definition of comfort in a bowl and ideal for chilly evenings or busy weeknights when you need something filling Everyone around our table lights up when they smell this bubbling on the stove With easy steps it comes together with pantry favorites and simple vegetables for a nourishing meal that never fails to please

The first time I made this was during a hurried week—I was amazed that something so effortless could taste so warm and special My family quickly claimed it as their favorite and now even my picky eater asks for seconds

Ingredients

• Ground Italian sausage: Choose mild or hot based on your spice preference A high quality sausage makes all the difference for deep savory flavor
• Extra virgin olive oil: Delivers body and richness Seek out fresh oil with a pleasant peppery finish for best results
• Yellow onion: Aromatic and slightly sweet Dice evenly for uniform cooking
• Carrots: Add color sweetness and heft Look for firm bright carrots for best taste
• Celery: Contributes subtle herbal flavor and texture Select firm stalks with plenty of leaves
• Garlic: Adds punch and aroma Use fresh cloves for the most vibrant result
• Zucchini: Supplies bulk and a tender bite Smaller zucchini tend to be more flavorful and less watery
• Petite diced tomatoes: Brings necessary acidity and a bright tomato note Choose a high quality canned variety that lists only tomatoes and salt
• Tomato paste: Adds a depth of flavor and rounds out the broth Look for double concentrated for best flavor
• Cannellini beans: Contribute creamy body and plant protein Rinse and drain thoroughly to eliminate excess salt
• Chicken broth: Forms the savory backbone Opt for low sodium to better control seasoning
• Italian seasoning: Infuses the soup with classic herbaceous undertones Select a fresh dried blend
• Kosher salt: Enhances all the flavors Adjust carefully based on your broth and sausage
• Ditalini pasta: Offers a toothsome chewy element Short pasta shapes like ditalini or elbows work best
• Fresh baby spinach: Gives a pop of color and gentle earthiness Chop roughly to distribute easily throughout the soup

Instructions

Brown the Sausage:

Cook the sausage in a large pot over medium heat for about eight minutes breaking it apart into small pieces As it browns it infuses the pan with flavor and a bit of fat Once browned scoop out the sausage and set aside draining excess fat for a lighter result

Sauté the Vegetables:

Add olive oil then the diced onion carrot and celery to the same pot Cook gently for about five minutes stirring often until the vegetables soften and the onions become slightly translucent These three create the essential flavor foundation

Add Garlic and Zucchini:

Stir in minced garlic and diced zucchini Cook for two more minutes until everything smells fragrant and the zucchini starts to lose its rawness This step layers in more sweetness and complexity

Combine Components:

Return the sausage to the pot Now stir in diced tomatoes with their juices tomato paste beans chicken broth Italian seasoning and salt Bring everything up to a rolling boil then turn the heat down and simmer for fifteen minutes Simmering melds every flavor into a rich hearty broth

Cook the Pasta:

Add uncooked ditalini to the bubbling soup Stir so the pasta does not stick and cook for about ten minutes until al dente The pasta will finish in the broth soaking up flavor and thickening the soup

Add the Spinach:

Right when the pasta is done toss in the chopped spinach Give everything a good stir and cook for just a minute or two The spinach should wilt but keep its bright green color

Serve and Enjoy:

Ladle the hot soup into bowls Serve with plenty of crusty bread and maybe a dusting of good parmesan if you like

The Italian sausage in this soup is easily my favorite part Its deep savory character perfumes the kitchen and brings everyone running I have such fond memories of standing by the stove as my kids would lean in close to try and sneak a little while it simmered

Storage Tips

Let leftovers cool to room temperature then store in airtight containers in the fridge for up to four days Add a splash of chicken broth or water when reheating to loosen the soup as the pasta will soak up liquid with time To freeze ladle cooled soup into ziptop freezer bags or containers leaving a little space for expansion When ready to eat thaw overnight in the fridge and reheat gently on the stovetop

Ingredient Substitutions

You can swap cannellini beans for navy beans or pinto beans If you are out of ditalini use any short pasta shape like elbows or small shells Vegetarians can substitute plant based sausage and vegetable broth for a meat free version

Serving Suggestions

Serve with warm rustic bread or garlic toasts for dipping A sprinkling of grated parmesan or pecorino adds savory depth A drizzle of fruity olive oil just before serving boosts richness

Cultural and Seasonal Notes

Minestrone is an adaptable Italian classic meant to use up whatever vegetables are in season Fresh peas green beans or leafy greens can be swapped in according to what is best at your market In summer I love adding a handful of fresh basil for brightness

Seasonal Adaptations

Replace spinach with chopped kale or chard in the fall Fresh corn kernels bring sweetness in late summer Chopped butternut squash or sweet potato are great in winter for extra heartiness

Success Stories

Friends often tell me this is the only soup their kids actually request Once I served it for a neighborhood potluck and every drop was gone in minutes It always gathers everyone in the kitchen with its aroma before dinner

Freezer Meal Conversion

To make this a make ahead freezer meal prepare the soup through the simmer stage right before adding pasta and spinach Cool and freeze at this point When ready to serve thaw and bring to a simmer then add fresh pasta and spinach as written This method keeps the noodles perfectly tender not mushy

Serve piping hot with a hunk of crusty bread and let everyone help themselves at the table This soup is always gone before you know it

Recipe FAQs

→ Can I use a different type of sausage?

Yes, try spicy or mild Italian sausage, or substitute with turkey or plant-based sausage for variation.

→ What pasta works best in minestrone?

Ditalini is traditional, but small shells, elbows, or any short pasta you have on hand work well too.

→ How can leftovers be stored?

Refrigerate in an airtight container for up to 4 days. Add broth when reheating as pasta will absorb liquid.

→ Is it possible to make this soup vegetarian?

Absolutely! Omit sausage and use vegetable broth for a meat-free, plant-forward version.

→ Can I freeze this soup?

Yes, but it’s best to freeze without pasta and add freshly cooked pasta when reheating for best texture.