Welcome to this cozy and hearty recipe for Sausage and Pesto Minestrone Soup! Whether you’re looking to warm up on a cold day or want to enjoy a delicious meal packed with flavor and nutrients, this soup is the perfect choice. It combines rich Italian sausage, fresh vegetables, beans, and a swirl of pesto for a comforting yet vibrant dish. Read on to discover how to create this tasty and satisfying soup.
Introduction
Minestrone soup has long been a favorite in Italian cuisine, known for its hearty ingredients and comforting flavors. This Sausage and Pesto Minestrone Soup takes the traditional dish to another level by adding mild Italian sausage and a touch of basil pesto, enhancing both the flavor and texture. It’s a great dish to serve when you’re craving something warm and nourishing.
Personally, I love making this soup on a Sunday afternoon and having leftovers ready for the week ahead. It’s filling, versatile, and full of wholesome ingredients. Whether you’re feeding a large family or just want a flavorful meal for yourself, this recipe is sure to become a favorite in your household.
Ingredients
To prepare this comforting Sausage and Pesto Minestrone Soup, you’ll need the following ingredients:
- 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
Optional substitutions:
If you’re following a plant-based diet, you can swap the sausage for a vegan Italian sausage or leave it out entirely. For those sensitive to gluten, use gluten-free pasta instead of ditalini pasta. These substitutions may slightly alter the flavor and texture but will still result in a delicious soup.
How to Make Sausage and Pesto Minestrone Soup
Follow these steps to create your own delicious Sausage and Pesto Minestrone Soup:
- In a large soup pot, brown the Italian sausage over medium heat. Drain any excess fat.
- Add the chopped onion, celery, carrots, garlic, tomato paste, and oregano. Sauté for about 5 minutes, allowing the vegetables to soften and the tomato paste to caramelize.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for 30-45 minutes, or until the carrots are tender.
- Stir in the cannellini beans, red kidney beans, zucchini, yellow squash, and dry pasta. Continue cooking for another 10 minutes until the pasta is al dente.
- Turn off the heat and stir in the baby spinach. The residual heat will wilt the spinach perfectly in about 5 minutes.
- Season the soup with salt and pepper to taste.
- Before serving, garnish each bowl with a teaspoon of basil pesto and a sprinkle of grated Parmesan cheese.
Slow Cooker Instructions
If you prefer using a slow cooker, follow steps 1-3 on the stovetop. Then transfer the mixture to your slow cooker. Add the beans, zucchini, yellow squash, and pasta during the last 10-15 minutes of cooking. Stir in the spinach just before serving, and garnish as directed.
Helpful Tips
- Control the heat: If you prefer a little kick in your soup, feel free to use hot Italian sausage instead of mild.
- Pasta caution: If you plan to have leftovers, you may want to cook the pasta separately and add it to individual bowls. This prevents the pasta from becoming too soft when reheating.
- Consistency adjustment: If your soup becomes too thick as it cooks, add more chicken broth or water to thin it out to your preferred consistency.
Cooking Tips
- Fresh pesto makes a difference: While store-bought pesto is convenient, using homemade basil pesto can elevate the flavors even more.
- Perfecting the sauté: Sautéing the vegetables and tomato paste together is key to building deep, rich flavors in this soup. Don’t skip this step!
- Equipment: If you have a large soup pot or Dutch oven, it will work best for cooking this recipe as it provides even heat distribution and plenty of space for all the ingredients.
Serving Suggestions
Sausage and Pesto Minestrone Soup pairs beautifully with crusty Italian bread or garlic bread to soak up the flavorful broth. You can also serve it alongside a simple green salad dressed with a light vinaigrette to balance the richness of the soup.
For a more robust meal, a glass of Chianti or another red wine with medium acidity will complement the heartiness of the dish. If you prefer a non-alcoholic option, a sparkling water with a slice of lemon is a refreshing choice.
Nutritional Information
Nutritional Information (per serving):
- Calories: 380 kcal
- Carbohydrates: 38g
- Protein: 20g
- Fat: 18g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 950mg
- Potassium: 750mg
- Fiber: 9g
- Sugar: 6g
- Vitamin A: 120%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 20%
This soup is not only delicious but also packed with nutrients. The vegetables, beans, and sausage provide a great balance of protein, fiber, and vitamins, making it a wholesome choice for any meal.
Storage and Leftovers
Refrigerate: Store the leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Gently reheat the soup on the stovetop over medium-low heat or in the microwave until warmed through. Be sure to stir occasionally to avoid burning.
Leftover ideas: You can turn leftover Sausage and Pesto Minestrone Soup into a pasta bake by adding cooked pasta and topping it with mozzarella cheese before baking. Another great option is to use the soup as a sauce for risotto.
Frequently Asked Questions (FAQs)
Can I use other types of beans?
Yes! Feel free to substitute the cannellini or kidney beans with chickpeas, black beans, or even lentils for a different texture and flavor.
Can I freeze this soup?
Absolutely. Minestrone soup freezes well for up to 3 months. However, it’s best to freeze the soup without the pasta, as pasta can become mushy after thawing. Simply cook and add the pasta when you’re ready to serve.
What can I substitute for sausage?
If you don’t eat sausage, you can use ground turkey or beef instead. For a vegetarian version, use plant-based sausage or skip the meat and add extra beans or mushrooms for heartiness.
Related Recipes
Looking for more cozy soup recipes? Check out these options:
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Spicy Thai Chicken Noodle Soup With Coconut And Lime
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Crispy Mexican Pizza With Seasoned Beef And Refried Beans Recipe
Conclusion
Thank you for trying this Sausage and Pesto Minestrone Soup recipe! I hope it brings warmth and comfort to your table just as it does to mine. Don’t forget to share your thoughts and any variations you’ve tried in the comments. I love hearing how others put their own spin on this classic dish. Enjoy!
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Hearty Sausage and Pesto Minestrone Soup Recipe
Description
Welcome to this cozy and hearty recipe for Sausage and Pesto Minestrone Soup! Whether you’re looking to warm up on a cold day or want to enjoy a delicious meal packed with flavor and nutrients, this soup is the perfect choice. It combines rich Italian sausage, fresh vegetables, beans, and a swirl of pesto for a comforting yet vibrant dish. Read on to discover how to create this tasty and satisfying soup.
Ingredients
- 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
- In a large soup pot, brown the Italian sausage over medium heat. Drain any excess fat.
- Add the chopped onion, celery, carrots, garlic, tomato paste, and oregano. Sauté for about 5 minutes, allowing the vegetables to soften and the tomato paste to caramelize.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for 30-45 minutes, or until the carrots are tender.
- Stir in the cannellini beans, red kidney beans, zucchini, yellow squash, and dry pasta. Continue cooking for another 10 minutes until the pasta is al dente.
- Turn off the heat and stir in the baby spinach. The residual heat will wilt the spinach perfectly in about 5 minutes.
- Season the soup with salt and pepper to taste.
- Before serving, garnish each bowl with a teaspoon of basil pesto and a sprinkle of grated Parmesan cheese.
Slow Cooker Instructions
If you prefer using a slow cooker, follow steps 1-3 on the stovetop. Then transfer the mixture to your slow cooker. Add the beans, zucchini, yellow squash, and pasta during the last 10-15 minutes of cooking. Stir in the spinach just before serving, and garnish as directed.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Control the heat: If you prefer a little kick in your soup, feel free to use hot Italian sausage instead of mild.
- Pasta caution: If you plan to have leftovers, you may want to cook the pasta separately and add it to individual bowls. This prevents the pasta from becoming too soft when reheating.
- Consistency adjustment: If your soup becomes too thick as it cooks, add more chicken broth or water to thin it out to your preferred consistency.
