Hearty sausage minestrone soup loaded with vegetables, beans, pasta, and Italian sausage in a light tomato broth. It’s cozy, filling, and perfect for easy dinners or meal prep!
Ingredients
Scale
- 1 tablespoon olive oil
- 3/4 pound Italian sausage, removed from casings (can also use turkey or chicken sausage, see above post for more ideas)
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1/2 – 1 teaspoon kosher salt (this will depend on how salty the sausage is, start with 1/2, then add more if needed)
- 1/2 teaspoon ground black pepper (or to taste)
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 15 ounce can cannellini beans, rinsed and drained (can also use kidney beans, pinto beans or garbanzo beans)
- 5 ounce fresh baby spinach, roughly chopped
- 1 cup elbows or ditalini
- 1/4 cup grated parmesan cheese
Instructions
- Add the oil to a dutch oven over medium heat. Brown the sausage, breaking up into crumbles until no pink remains. Add the onion, celery and carrot to the pot and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute longer.
- Season the vegetables with the oregano, salt and pepper and then stir in the tomato paste. Pour in the chicken broth, along with the beans and spinach and stir. Bring the soup to a simmer and then cook, uncovered for 20 minutes.
- Stir in the pasta, cover and cook for 8-10 minutes until the pasta is tender. Stir in the parmesan cheese, taste for seasonings and serve.
- Category: Soup
- Method: stove top
- Cuisine: American
