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A pot full of homemade minestrone soup with a large ladle inside
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5 from 16 votes

Easy Minestrone Soup

This soul-warming Minestrone Soup is made with flavorful herbs, tender Italian sausage, your choice of pasta and tons of hearty vegetables. It's easy to make on the stove or in the Slow Cooker!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Soup
Cuisine: Italian
Servings: 8
Author: Amy Nash

Equipment

  • Stove
  • Slow Cooker

Ingredients

  • 1 pound mild Italian sausage casings removed
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 28 ounces diced tomatoes
  • 15 ounces white navy, cannellini, or great northern beans rinsed and drained
  • 15 ounces red kidney or pinto beans rinsed and drained
  • 2 stalks celery diced
  • 2 large carrots peeled and diced
  • 2 small zucchini quartered and chopped (about 1 1/2 to 2 cups)
  • 4 cups water
  • 2 cups beef broth
  • 2 teaspoons dried basil
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • 1 Parmesan rind
  • 1⅓ cups pasta optional - ditalini, farfalle or shells
  • Freshly grated Parmesan cheese for serving

Instructions

  • In a large pot or dutch oven, brown the sausage with the onions and garlic over medium heat.  Drain any grease that cooks off, if necessary.
    1 pound mild Italian sausage, 1 medium onion, 4 cloves garlic
  • Add all remaining ingredients up through the Parmesan rind (if you have one on hand), and bring the soup to a boil. Cover and reduce the heat to low, then simmer for 1 hour, stirring occasionally, until all of the veggies are tender.  
    28 ounces diced tomatoes, 15 ounces white navy, cannellini, or great northern beans, 15 ounces red kidney or pinto beans, 2 stalks celery, 2 large carrots, 2 small zucchini, 4 cups water, 2 cups beef broth, 2 teaspoons dried basil, 1 teaspoon sugar, 1 teaspoon oregano, 1 teaspoon Kosher salt, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 bay leaves
  • Remove the bay leaves and anything that remains of the Parmesan rind and stir in the pasta, if using, during the last 15-20 minutes of cooking so that it can cook through until al dente.
    1 Parmesan rind, 1⅓ cups pasta
  • Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.
    Freshly grated Parmesan cheese

Notes

  • Brown the sausage well for the best flavor in the broth.
  • Keep the soup covered while it simmers so the liquid doesn’t evaporate.
  • Add the pasta near the end so it stays al dente.
  • If storing or freezing, cook the pasta separately and add it to each serving.
  • A parmesan rind adds great depth, so use one if you have it.
  • Slow Cooker Method: Brown the sausage as usual, then add everything except for the zucchini, beans and pasta to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans, zucchini and pasta for the last 20-25 minutes of cooking. 

Storage & Freezing

  • Storage: Refrigerate cooled soup in an airtight container for up to 4 days. Keep in mind that the longer it sits, the softer the pasta will get.
  • Reheating: Warm soup over a low-heat stove or pop individual servings into the microwave.
  • Freezing: Transfer cooled soup to a freezer-safe container, leaving at least 2 inches of free space at the top to allow for expansion. Frozen minestrone soup will last for up to 2 months. Thaw it out in the fridge overnight before reheating.

Nutrition

Calories: 226kcal | Carbohydrates: 6g | Protein: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 959mg | Fiber: 1g | Sugar: 2g

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