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Easy Sausage & Pesto Minestrone

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A hearty and comforting minestrone soup packed with sausage, vegetables, beans, and pasta, finished with a vibrant pesto swirl. Perfect for a chilly evening and surprisingly easy to make.

Ingredients

Scale

Main ingredients

  • 16 ounces mild sausage (Mild Italian sausage recommended, or use a spicier version)
  • 1 medium onion (chopped)
  • 1.5 cups celery (chopped)
  • 1.5 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 (Vegetable broth can also be used)
  • 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)
  • 0.5 cup dry ditalini pasta (Any small soup pasta will work)
  • 2 cups baby spinach
  • Basil pesto (for garnish)
  • Grated Parmesan cheese (for garnish)

Instructions

  1. Brown the Sausage: Grab a big pot or a Dutch oven and set it over medium-high heat. Add your mild sausage and cook until it’s nicely browned. Once it’s done, drain off any excess fat – we want flavor, not grease!
  2. Sauté the Veggies: Toss in your chopped onion, celery, and carrots. Let them cook down until they start to soften, which usually takes about 5-7 minutes. They’ll release their sweet aromas and start building that delicious soup base.
  3. Aromatic Boost: Now, stir in the tomato paste, minced garlic, and dried oregano. Cook for just 1 minute, stirring constantly, until you can really smell the garlic and herbs waking up. This step really deepens the flavor!
  4. Simmer the Base: Pour in the diced tomatoes, chicken broth, and both of your drained and rinsed beans (cannellini and kidney). Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer away for about 30 minutes. This is where all those amazing flavors start to meld together.
  5. Add Pasta and Squash: Uncover the pot and stir in your chopped zucchini, yellow squash, and the ditalini pasta. Keep simmering, this time uncovered, until the pasta is perfectly al dente – that means tender but still with a little bite. This usually takes about 10-15 minutes.
  6. Wilt the Spinach: Right at the very end, stir in the baby spinach. It only needs about 1-2 minutes to wilt into the hot soup.
  7. Serve with Flair: Ladle this warm, comforting soup into bowls. A dollop of basil pesto and a sprinkle of grated Parmesan cheese takes it from delicious to divine!

Notes

This minestrone can be made ahead and stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. For a vegetarian version, omit the sausage and use vegetable broth. Add extra olive oil when sautéing vegetables to compensate for the fat from the sausage.

Find it online: https://speedydishes.com/easy-sausage-pesto-minestrone-recipe/