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Sausage and Pesto Minestrone Soup - Hearty & Flavorful

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

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. In a large soup pot, brown the Italian sausage over medium heat. Drain any excess fat.
  2. 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.
  3. 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.
  4. 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.
  5. Turn off the heat and stir in the baby spinach. The residual heat will wilt the spinach perfectly in about 5 minutes.
  6. Season the soup with salt and pepper to taste.
  7. 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.

Notes

  • 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.