Minestrone Soup with Sausage (Printable Version)
Vegetable-packed bowl with sausage, pasta, beans, and spinach. #comfortfood #sausage #minestrone #dinner #italian
# Ingredients:
→ Main Ingredients
01 -
1 pound ground Italian sausage, mild or hot
02 -
2 tablespoons extra virgin olive oil
03 -
1 medium yellow onion, diced (about 1 cup)
04 -
2 medium carrots, diced
05 -
2 ribs celery, diced
06 -
4 teaspoons garlic, minced
07 -
1 medium zucchini, diced (about 2 cups)
08 -
1 can (15 ounces) petite diced tomatoes with juices, undrained
09 -
2 tablespoons tomato paste
10 -
1 can (15 ounces) cannellini beans, drained and rinsed
11 -
6 cups chicken broth
12 -
2 teaspoons Italian seasoning
13 -
1/2 teaspoon kosher salt
14 -
1 1/2 cups ditalini pasta, uncooked
15 -
2 cups fresh baby spinach, roughly chopped
# Steps:
01 -
Heat a large pot or Dutch oven over medium heat. Cook the Italian sausage, breaking it apart with a spoon, until browned, 6 to 8 minutes. Drain excess grease if necessary and transfer the sausage to a plate.
02 -
Add extra virgin olive oil to the pot. Add the diced onion, carrots, and celery. Sauté over medium heat until vegetables are softened, about 5 minutes.
03 -
Stir in the minced garlic and diced zucchini. Cook for an additional 2 minutes until fragrant.
04 -
Return the browned sausage to the pot. Add the petite diced tomatoes with juices, tomato paste, cannellini beans, chicken broth, Italian seasoning, and kosher salt. Stir to combine, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
05 -
Stir in the ditalini pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
06 -
Add the chopped baby spinach and cook for 1 to 2 minutes, until wilted. Serve warm.
# Notes:
01 -
As the soup sits, pasta and beans may absorb broth and thicken the texture. Add a splash of chicken broth or water when reheating to restore desired consistency.