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Hearty Minestrone with Sausage and Pesto One-Pot Meal

This Minestrone soup is PACKED with flavor, enhanced by Italian sausage, a spoonful of pesto, and finished with parmesan. Classic minestrone flavors meet bold additions, with tons of veggies for a hearty, satisfying meal.

Ingredients

Scale
  • 16 ounces mild Italian sausage
  • 1 medium onion, chopped
  • 1 1/2 cups celery, chopped
  • 1 1/2 cups carrots, chopped
  • 1 6 ounce can tomato paste
  • 2 tablespoons garlic, minced
  • 1 tablespoon dried oregano
  • 1 15 ounce can Italian style diced tomatoes
  • 5 cups chicken broth
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 cup zucchini, chopped
  • 1 cup yellow squash, chopped
  • 1/2 cup dry ditalini pasta
  • 2 cups baby spinach
  • basil pesto, to garnish
  • grated parmesan cheese, to garnish

Instructions

  1. Sausage Minestrone Soup:
  2. In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage (casings removed) and cook until browned, breaking up the meat.
  3. Add onion, celery, and carrots and saute until softened, about 5 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute.
  5. Add tomato paste, oregano, diced tomatoes, and chicken broth. Stir to combine.
  6. Bring to a boil, reduce to a simmer and cook for about 30 minutes.
  7. Add cannellini beans, kidney beans, zucchini, yellow squash, and dry ditalini pasta. Simmer until vegetables are tender and pasta is al dente, about 10-12 minutes.
  8. Stir in baby spinach and cook until wilted, about 2 minutes.
  9. Ladle soup into bowls and garnish each serving with basil pesto and grated parmesan cheese.

Notes

Classic minestrone flavors are given a bold twist with the addition of sausage and pesto. For extra flavor, top individual bowls with additional pesto and parmesan right before serving. Soup can be made ahead; refrigerate and reheat, adding the pesto and cheese just before serving.