Classic Minestrone Soup with Sausage Recipe

Made with garden fresh vegetables and spicy Italian sausage, this Classic Minestrone Soup with Sausage recipe is perfect anytime of the year.

How to Make Classic Minestrone Soup with Sausage

I have to admit that even though it’s summer, I still like hot soup. So what better way to enlist the multitudes of veggies in my fridge than by making this summer-inspired quick and easy Classic Minestrone Soup with Sausage recipe.

It’s loaded with flavor from some of my garden’s herbs, along with a couple of hot Italian sausages to kick the heat up a bit. I couldn’t have asked for anything better. Best of all I got two thumbs up from my family.

And, being a tried and true recipe, Minestrone has been enjoyed by Italian and non-Italian diners for thousands of years–yes, it’s true!

It started out being vegetable-based, then eventually with the advent of more trading and such, meat was added to the mix.

There’s even a reference from an ancient cookbook that talks about the addition of chickpeas (which I’ve included at other times), along with other kinds of greens.

What I love about minestrone soup is that it has the awesome distinction of being a “left-over” soup, meaning that you can incorporate a number of other veggies not listed in my recipe below that would also work should you have them instead.

RELATED: Summer Harvest Beef Stew

And, this left-over soup can literally become a “left-over” itself as a frozen meal to be reheated later.

So, if you really think about it, this Classic Minestrone Soup is a hard-working dish that should earn two thumbs up for quick and easy dining, as well as a budget-friendly meal that I hope you’ll make again and again. Enjoy!

For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.

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5 from 1 vote

Classic Minestrone Soup with Sausage

Made with garden fresh vegetables and spicy Italian sausage, this Classic Minestrone Soup with Sausage recipe is perfect anytime of the year.

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Soups

Cuisine: Italian

Keyword: fall soup, fall stew, healthy, meat stew, vegetable recipe, vegetable soup, vegetable stew, zucchini

Servings: 8 servings

Calories: 384kcal

Author: Deborah L Melian

Ingredients

• 2 tbsp olive oil extra virgin
• 2 hot Italian sausage links chopped into bite-size pieces
• 1 cup onion chopped finely
• 2 cups Romano beans
• 2 cups carrots cut into chunks
• 2 cups green beans fresh-cut into chunks (or canned-kitchen-style)
• 1 1/2 cups celery chopped
• 2 cups zucchini quartered and sliced
• 1 cup green onions chopped
• 1 cup corn fresh or frozen
• 1 cup peas fresh or frozen
• 2 cups spinach chopped (kale works well, too)
• 2 cups tomatoes chopped finely
• 2 tbsp tomato paste
• 2 tsp fresh oregano chopped finely
• 2 bay leaves
• 2 garlic cloves minced
• 4 cups chicken stock
• 15.5 oz cannellini beans rinsed
• 3 cups pasta cooked (optional)
• Salt and Pepper to taste
• Parmesan grated (optional)

Instructions

• In a large stockpot or Dutch oven add olive oil, hot Italian sausage and onions.
• Cook for 5 minutes on medium high heat.
• Add rest of the ingredients, except pasta and parmesan.
• Stovetop: Simmer on stovetop for approximately 2 hours.
• Oven Bake: Place stockpot or Dutch oven in oven set for 375 degrees F for 2 hours.
• Once minestrone has cooked, stir in cooked pasta (optional).
• Let soup cool for 5 minutes. Serve immediately. Top with grated parmesan cheese. Enjoy!

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 48g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 581mg | Potassium: 871mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7115IU | Vitamin C: 33.4mg | Calcium: 118mg | Iron: 3.7mg