A classic comfort food loaded with veggies, beans & pasta
There's nothing quite like a steaming bowl of minestrone to warm you up on a chilly day. This Italian-American favorite is the ultimate "clean-out-the-fridge" soup—flexible, nourishing, and deeply satisfying. Our version features savory Italian sausage for extra richness, but stays true to minestrone's rustic roots. "Minestrone" literally means "big soup" in Italian—and this one delivers big flavor in every spoonful!
🥘 Ingredients
(Serves 6–8)
For the Soup Base:
1 tbsp olive oil
12 oz (340g) Italian sausage links (sweet or spicy), casings removed
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (15 oz) can diced tomatoes
2 tbsp tomato paste
6 cups low-sodium chicken or vegetable broth
1 bay leaf
1 tsp dried oregano
½ tsp dried thyme
Salt and black pepper to taste
Add-Ins:
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 cup small pasta (ditalini, elbow, or small shells)
2 cups chopped fresh spinach or kale
¼ cup fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Crusty bread (optional, for dipping)
👩🍳 Step-by-Step Instructions
1. Brown the Sausage
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add crumbled Italian sausage and cook, breaking it apart with a spoon, until fully browned (about 6–8 minutes). Transfer to a plate and set aside—leave the flavorful drippings in the pot!
2. Sauté the Aromatics
In the same pot, add onion, carrots, and celery. Cook over medium heat for 6–8 minutes until softened. Add garlic and tomato paste; stir constantly for 1 minute until fragrant.
3. Build the Broth
Pour in diced tomatoes with their juice and stir to combine. Add broth, bay leaf, oregano, thyme, salt, and pepper. Return the cooked sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add Beans & Pasta
Stir in both types of beans and pasta. Simmer uncovered for 10–12 minutes, or until pasta is al dente (tender but still firm). Tip: Don't overcook the pasta—it will continue softening in the hot broth.
5. Finish with Greens
Turn off the heat. Stir in fresh spinach or kale until wilted (about 2 minutes). Discard the bay leaf. Taste and adjust seasoning if needed.
6. Serve & Enjoy
Ladle into bowls. Top with fresh parsley and a generous sprinkle of Parmesan. Serve with warm crusty bread for dipping. Buon appetito!
💡 Pro Tips for the Perfect Minestrone
✅ Make it ahead: Minestrone tastes even better the next day! Store soup without pasta separately. Cook pasta fresh when reheating to avoid mushiness.
✅ Vegetarian option: Skip the sausage and use 1 tbsp extra olive oil + 1 tsp fennel seeds for that signature Italian sausage flavor.
✅ Gluten-free? Swap regular pasta for gluten-free small shapes or add 1 cup cooked quinoa instead.
✅ Freezer-friendly: Freeze without pasta for up to 3 months. Thaw overnight, reheat, then add freshly cooked pasta.
✅ Boost the veggies: Feel free to add zucchini, green beans, or cabbage in step 3—minestrone loves variety!
🌟 Why You'll Love This Minestrone
This soup checks all the boxes for modern home cooks:
✔️ One-pot meal = easy cleanup
✔️ Packed with fiber-rich beans and veggies
✔️ Budget-friendly pantry staples
✔️ Customizable for dietary needs
✔️ Freezes beautifully for meal prep
Perfect for Sunday meal prep, potlucks, or cozy weeknight dinners—this minestrone brings Italian comfort straight to your kitchen.
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