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Easy Sausage Minestrone: Pasta Bean Vegetable Soup for Weeknights

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Easy Sausage Minestrone Soup is a hearty one-pot dish filled with bold Italian sausage, tender vegetables, hearty beans, and small pasta in a rich tomato broth. Perfect for weeknights or meal prep, it’s ready in under an hour and loaded with flavor, fiber, and comfort. Top with Parmesan and serve with crusty bread for a cozy, nourishing meal.

Ingredients

Scale
  • 1 pound beef sausage, casing removed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup green beans, trimmed and chopped
  • 6 cups beef or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups fresh spinach or kale, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess grease if needed.
  2. Add the onion, carrots, and celery. Cook for about 5 minutes, until vegetables are beginning to soften.
  3. Stir in the garlic and zucchini, and cook for 2 more minutes.
  4. Add the diced tomatoes, kidney beans, cannellini beans, green beans, broth, oregano, basil, salt, and pepper. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes.
  6. Stir in the pasta and cook according to package directions until tender, usually about 8–10 minutes.
  7. Add the spinach or kale during the last 2 minutes of cooking, stirring until wilted.
  8. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve hot, topped with grated Parmesan cheese if desired.

Notes

  • To keep the pasta from getting mushy, undercook it slightly or cook it separately if freezing.

  • Customize easily with your favorite vegetables or legumes.

  • For a vegetarian version, skip the sausage and use lentils or plant-based sausage.

  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

  • A great option for batch cooking, this soup gets even better the next day.

Find it online: https://claradelish.com/easy-sausage-minestrone-pasta-bean-vegetable-soup-for-weeknights/