Sausage Minestrone Soup

You know that feeling when you just want something cozy, hearty, and soul-warming, but also don’t want to spend your entire evening cooking? That’s exactly where this Sausage Minestrone Soup comes in. It’s got everything you want in a comforting bowl—savory Italian sausage, tender veggies, beans, pasta, and a rich tomatoey broth. It’s like a warm hug in a bowl, and the best part? It’s super easy to make and only gets better the next day.

I like to whip this up on weeknights when I’m craving something wholesome but don’t have the energy to fuss over dinner. It’s also a total lifesaver for meal prep—I portion it out in containers for easy lunches all week. This one came into my regular rotation kind of by accident. I started with a basic veggie minestrone, but one day I had some leftover Italian sausage in the fridge and tossed it in… and wow. It completely leveled things up. Now I never make it without the sausage!

So, grab your favorite soup pot and let’s make a batch. You’re gonna love it.

Why You’ll Love This Recipe

• Ready in under 45 minutes – Quick enough for a weeknight dinner, even if you’ve got a packed evening
• Bold, savory flavor – The sausage adds richness and depth, while the veggies and herbs bring balance
• Super customizable – Use whatever veggies or beans you have on hand. It’s hard to mess up
• Meal prep magic – This soup holds up beautifully in the fridge or freezer
• One-pot wonder – Less cleanup = more relaxation time
• Hearty but not heavy – It’s filling thanks to the beans and pasta, but not overly rich
• Family-friendly – Even picky eaters love it, especially if you serve it with some crusty bread or a sprinkle of cheese

Ingredients You’ll Need

Here’s what you’ll need to pull this off—and don’t worry, most of it’s probably already in your pantry or fridge:

• Italian sausage – Mild or spicy, your call! I usually go with mild so it’s not too intense, especially if kids are eating
• Onion – A classic base that gives sweetness and depth to the soup
• Carrots – For a touch of natural sweetness and color
• Celery – Brings a little crunch and balances the sweetness of the carrots
• Garlic – Don’t skip this! It makes everything taste better
• Canned diced tomatoes – The backbone of the broth. Fire-roasted ones add even more flavor
• Tomato paste – Adds richness and that deep umami flavor
• Chicken broth – Go for low-sodium so you can control the salt
• Cannellini beans – Creamy, hearty, and a great source of protein
• Kidney beans – For variety and extra heartiness
• Zucchini – A late addition that stays tender and fresh
• Pasta – Small shapes like ditalini, elbow, or orzo work best
• Italian seasoning – An easy way to infuse lots of flavor
• Salt and pepper – Adjust to taste
• Fresh spinach – Stirred in at the end for a pop of green and a nutrient boost
• Parmesan cheese (optional) – For topping, because everything’s better with cheese

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Chop and prep everything
Before you even turn on the stove, go ahead and dice your onion, carrot, celery, and zucchini. Rinse and drain your beans. This step makes the cooking process much smoother and less frantic.

Step 2: Brown the sausage
In a large soup pot or Dutch oven, heat a little olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through—about 6–8 minutes. Once it’s done, scoop it out onto a plate and set aside. Leave a little of that flavorful fat in the pot!

Step 3: Sauté the aromatics
Add the onion, carrots, and celery to the pot. Cook for 5–6 minutes, until they’re softened and the onions look translucent. Stir in the garlic and tomato paste, and cook for another minute until everything smells amazing.

Step 4: Build the broth
Pour in the diced tomatoes (with their juices), chicken broth, and your Italian seasoning. Stir it all together, then add the sausage back in. Bring everything to a simmer.

Step 5: Add the beans and pasta
Once the soup is bubbling gently, stir in your beans and pasta. Simmer for 10–12 minutes, or until the pasta is tender but not mushy. Stir occasionally so nothing sticks to the bottom.

Step 6: Toss in the zucchini and spinach
Add the zucchini in the last 5 minutes of cooking, so it stays nice and tender. Right before serving, stir in the fresh spinach. It’ll wilt down in just a minute or two.

Step 7: Taste and serve
Give your soup a taste and add salt and pepper as needed. Ladle it into bowls and top with grated Parmesan if you like. Serve with crusty bread, garlic toast, or even a grilled cheese on the side. You’ve earned it.

Helpful Tips

How to meal prep it for the week
Let the soup cool completely, then portion it into airtight containers. Store in the fridge for up to 5 days. It reheats beautifully for lunches or quick dinners—just add a splash of broth or water when reheating to loosen it up.

Storing leftovers
Keep leftovers in the fridge in a sealed container. If the pasta soaks up too much broth, just stir in a bit more liquid before reheating. You can also freeze this soup (minus the pasta, ideally) for up to 3 months.

Reheating tips
Reheat on the stovetop over medium heat, stirring occasionally. If using a microwave, heat in 1-minute intervals and stir between each to prevent hot spots. Add a little broth or water if it thickens too much.

Perfect pairings
This soup is amazing with a simple green salad and a tangy vinaigrette to balance the richness. A hunk of rustic bread or garlic knots never hurts either. For drinks, go with something crisp and light like a dry white wine or sparkling water with lemon.

Fun twists
Spicy version: Use hot Italian sausage and add a pinch of red pepper flakes
Make it vegetarian: Skip the sausage and use veggie broth. Add more beans or a can of lentils for protein
Low-carb: Omit the pasta and load up on extra zucchini or other low-carb veggies like cauliflower

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! It actually tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat when ready to serve.

Can I freeze this recipe?
Absolutely. If you’re planning to freeze it, leave out the pasta and add it fresh when reheating—it tends to get a little mushy otherwise.

What if I don’t have Italian sausage?
You can use ground turkey, chicken, or even beef. Just season it well with Italian herbs to keep that flavor profile. Plant-based sausage also works great!

Is this recipe good for meal prep?
Yes—it’s one of my go-tos for prepping lunches. Just store it in single-serve containers, and you’re set for the week.

How do I make it vegetarian or vegan?
Skip the sausage and use vegetable broth. Add extra beans, lentils, or chopped mushrooms to boost that umami flavor. For vegan, skip the cheese or use a dairy-free version.

I make this soup at least a couple times a month—especially when the weather’s chilly or I just need something nourishing and easy. It’s one of those “clean out the fridge” kind of recipes that still feels like a proper meal. I’ll often double the batch so I can freeze some for those nights when cooking just isn’t happening.

Give it a try and let me know how it turns out—it’s one of my go-tos for busy nights, and I hope it becomes a favorite in your kitchen too!