There’s something so cozy about a bowl of minestrone, but when you add sausage and pesto? Oh, it’s a whole new level of comfort. Imagine hearty veggies, tender sausage, and a rich, savory broth, all swirling together with the bright and herbaceous flavor of pesto. It’s like a hug in a bowl—perfect for when you want something filling, flavorful, and totally satisfying. Trust me, once you try this version, you’ll never look at minestrone the same way again.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Minestrone with Sausage and Pesto
This recipe is not your average minestrone. With the addition of savory sausage and a dollop of pesto, this soup has all the comforting qualities of the classic dish, with a flavor-packed twist. Here’s why you’ll fall in love with it:
Hearty & Filling: The combination of sausage, beans, pasta, and vegetables makes this soup incredibly hearty. It’s a meal in a bowl that will leave you feeling full and satisfied.
Packed with Flavor: The sausage adds a savory richness, while the pesto brings in a fresh, herby burst that balances everything beautifully.
One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze. You’ll love how easy it is to get this comforting meal on the table.
Customizable: If you prefer a milder soup, swap out the sausage for a more neutral protein like chicken or turkey. You can also adjust the veggies based on what’s in season or what you have on hand.
Great for Meal Prep: This soup stores well in the fridge and even tastes better the next day as the flavors have time to meld together. It’s perfect for making in advance and enjoying throughout the week.
Ingredients in Minestrone with Sausage and Pesto
Minestrone is a simple dish, but the additions of sausage and pesto take it to a whole new level. Here’s what you’ll need:
Italian Sausage: The star of the soup. You can use sweet or spicy sausage, depending on your taste preference.
Vegetables: A mix of onions, carrots, celery, and zucchini creates a flavorful base for the soup. Add in some tomatoes for that rich, juicy texture.
Beans: Cannellini beans or kidney beans add protein and a creamy texture to the soup. They’re hearty and filling, making this dish a complete meal.
Pasta: Small pasta shapes, like ditalini or elbow macaroni, help make the soup even more substantial. Plus, they soak up all that delicious broth.
Chicken Broth: The liquid base for the soup. It brings all the flavors together in a savory, comforting way.
Garlic & Herbs: Fresh garlic, thyme, and bay leaves add depth and richness to the flavor profile of the soup.
Pesto: The secret ingredient that elevates this minestrone. You’ll want a good pesto to swirl into the soup for a burst of freshness and flavor.
Parmesan Cheese: A sprinkle of freshly grated Parmesan adds that perfect finishing touch, giving the soup a little extra umami.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to dig in? Let’s walk through making this flavorful, filling soup:
Cook the Sausage: Heat a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 6-8 minutes.
Sauté the Veggies: Add the onions, carrots, celery, and zucchini to the pot with the sausage. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Add the Garlic & Herbs: Stir in the garlic, thyme, and bay leaves. Cook for another minute, allowing the garlic to become fragrant and the herbs to infuse the soup.
Add the Liquids & Beans: Pour in the chicken broth, and add the beans. Bring the soup to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
Add the Pasta: Stir in the pasta and cook according to package instructions, usually 8-10 minutes, until the pasta is tender.
Finish with Pesto & Cheese: Once the soup is done cooking, stir in the pesto. This adds a fresh, herby flavor to the soup that’s just chef’s kiss. Top each bowl with freshly grated Parmesan cheese for extra richness.
Serve and Enjoy: Ladle the soup into bowls, and enjoy a big, hearty serving of this comforting dish.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Minestrone with Sausage and Pesto
Minestrone with sausage and pesto is delicious on its own, but here are some perfect pairings to elevate your meal:
Crusty Bread: Serve with a warm, crusty baguette or garlic bread to soak up all that delicious broth.
Fresh Salad: A simple side salad with greens, balsamic vinaigrette, and some fresh Parmesan would make a perfect complement to this soup.
Grilled Cheese: For an extra cozy meal, serve with a classic grilled cheese sandwich for dipping.
Roasted Vegetables: Roasted Brussels sprouts or sweet potatoes would add some sweetness and a nice texture contrast to the savory soup.
Additional Tips
Prep Ahead: You can chop your veggies and cook the sausage the night before, so everything is ready to go when you’re ready to make the soup.
Spice It Up: If you like a little heat, try adding some crushed red pepper flakes to the soup when you’re sautéing the garlic.
Make It Dairy-Free: Omit the Parmesan cheese or swap it for a dairy-free alternative if you need to make the soup dairy-free.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Double the Batch: This soup freezes beautifully, so feel free to double the recipe and store some for a quick meal on busy days.
FAQ Section
Q1: Can I use ground turkey or chicken instead of sausage?
A1: Yes! Ground turkey or chicken would work well. Just make sure to add a little extra seasoning to make up for the lack of flavor that the sausage provides.
Q2: Can I use a different type of pasta?
A2: Absolutely! You can use any small pasta shape you prefer, like penne, fusilli, or farfalle.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to avoid overcooking the pasta.
Q4: Can I make this soup in advance?
A4: Yes! This soup actually tastes even better the next day as the flavors meld together. Just reheat when you’re ready to serve.
Q5: Can I freeze this soup?
A5: Yes, you can freeze this soup. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating.
Q6: Can I use homemade pesto?
A5: Yes, homemade pesto would work beautifully here! You can also make it a bit lighter by using basil, spinach, and olive oil for a fresh and bright flavor.
Q7: How do I know when the soup is done?
A7: The soup is ready once the pasta is tender and the flavors have melded together. Taste and adjust seasoning as necessary.
Q8: Can I add more vegetables?
A8: Absolutely! Feel free to add in other veggies like spinach, kale, or green beans for extra flavor and nutrition.
Q9: What can I serve this with?
A8: Pair this soup with a side of crusty bread, a simple salad, or a grilled cheese sandwich to complete the meal.
Q10: Can I make this soup without sausage?
A9: Yes! You can leave out the sausage or use a vegetarian sausage alternative for a lighter version of this soup.
This Minestrone with Sausage and Pesto is hearty, flavorful, and packed with everything you love about a comforting soup. With sausage, veggies, pasta, and that delicious pesto twist, it’s the kind of dish that’ll become a favorite in no time. Give it a try—you won’t regret it!
Print
Minestrone with Sausage and Pesto
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8-10 servings
- Category: Soup
- Method: undefined
- Cuisine: Italian
Description
This Sausage Minestrone Soup is a hearty, flavorful twist on the classic! Packed with Italian sausage, loads of vegetables, and pasta, it’s a cozy meal that’s both healthy and filling. The addition of pesto and parmesan brings it all together!
Ingredients
- For the Soup: 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
- Brown the Sausage:
In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat. Meanwhile, chop the onion, celery, carrots, and garlic. - Cook Vegetables:
Add the tomato paste, onions, celery, carrots, garlic, and dried oregano to the pot. Sauté for about 5 minutes. - Simmer:
Add the can of Italian tomatoes and chicken broth. Bring to a boil over high heat, then reduce the heat to a simmer and cook for about 30-45 minutes, until the carrots are tender. - Add Beans, Veggies, and Pasta:
Stir in the cannellini beans, kidney beans, zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes, until the pasta is tender. You can add more chicken broth if needed to adjust the soup’s consistency. - Finish Soup:
Turn off the heat and stir in the spinach. Let it wilt for about 5 minutes. Season with salt and pepper to taste. - Serve:
Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese. - Slow Cooker Instructions:
Follow steps 1 through 4, then pour everything into the slow cooker. Add the tomatoes and chicken broth, cover, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the beans, zucchini, yellow squash, and pasta, and cook on high for another 10-15 minutes until pasta is al dente. Stir in the spinach and cook for an additional 2 minutes. Garnish and serve.
Notes
undefined
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg