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a hand holding a ladel of soup above a filled pot and two bowls of minestrone soup to the side
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5 from 14 votes

Easy Minestrone Soup

This easy minestrone soup recipe has a rich, flavorful tomato-y broth that is loaded with vegetables, Italian sausage, and beans.  It's hearty, healthy (so many veggies!), and comforting, and this traditional minestrone soup can be made on the stovetop or in the crockpot.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 226kcal
Author: Amy Nash

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 ½ 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
  • 1 ⅓ 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. 
  • 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.  
  • 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.
  • Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.

Notes

Other vegetables that are good in this soup are green beans, yellow squash, butternut squash, or spinach, added right toward the end of cooking time so they don't turn into mush. 
To make this in the slow cooker, just brown the sausage first, then add everything except for the zucchini, beans, and pasta to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.  Stir in the beans, zucchini, and optional pasta for the last 20-25 minutes to heat through and pasta is tender. 
Adapted from Our Best Bites.  

Nutrition

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