Minestrone with Sausage and Pesto is a hearty, comforting soup brimming with vibrant vegetables, savory sausage, and a dollop of rich pesto. This dish is perfect for cozy evenings and is versatile enough to suit various dietary preferences.
Why Youโll Love This Recipe
- Packed with nutrient-rich vegetables and protein.
- The addition of pesto brings a delightful herby flavor.
- Easy to customize with seasonal veggies or your favorite sausage.
- Perfect as a make-ahead meal that tastes even better the next day.
- A wholesome, satisfying option for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage
- Olive oil
- Onion
- Carrot
- Celery
- Garlic
- Zucchini
- Green beans
- Canned diced tomatoes
- Tomato paste
- Chicken or vegetable broth
- Cannellini beans
- Pasta (small shapes like ditalini)
- Fresh basil pesto
- Salt and pepper
- Parmesan cheese (optional, for serving)
Directions
- Heat olive oil in a large pot over medium heat. Cook the sausage until browned, breaking it into small pieces. Remove and set aside.
- In the same pot, sautรฉ onion, carrot, and celery until softened. Add garlic and cook until fragrant.
- Stir in zucchini, green beans, diced tomatoes, and tomato paste. Cook for 2โ3 minutes to combine flavors.
- Pour in the broth, return the sausage to the pot, and bring to a boil. Reduce heat and simmer for 20โ25 minutes.
- Add the pasta and cannellini beans, cooking until the pasta is tender. Adjust seasoning with salt and pepper.
- Serve hot, topped with a dollop of pesto and a sprinkle of Parmesan if desired.
Servings and Timing
- Servings: 6โ8 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Vegetarian: Replace sausage with plant-based sausage or omit entirely, adding extra beans for protein.
- Gluten-Free: Use gluten-free pasta or rice.
- Seasonal Veggies: Swap in any vegetables you have on hand, such as spinach, kale, or butternut squash.
- Spice Level: Add red pepper flakes for a spicier kick.
- Cheese-Free: Skip the Parmesan for a dairy-free version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave. Add a splash of water or broth if the soup thickens during storage.
FAQs
1. Can I use different types of sausage?
Yes, you can use mild or spicy Italian sausage, chicken sausage, or even a vegetarian sausage alternative.
2. What type of pasta works best?
Small pasta shapes like ditalini, elbow, or small shells are ideal for this recipe.
3. Can I make this soup in advance?
Absolutely! Minestrone often tastes even better the next day as the flavors meld together.
4. Can I make this soup without beans?
Yes, you can skip the beans and add extra vegetables or pasta to maintain the texture.
5. How do I make this soup lighter?
Use leaner sausage or turkey sausage, and reduce the amount of pasta for a lighter version.
6. Can I substitute the pesto?
If you donโt have pesto, try stirring in fresh chopped herbs like basil and parsley or a drizzle of olive oil.
7. How do I prevent the pasta from getting mushy?
Cook the pasta separately and add it to individual servings, especially if storing leftovers.
8. Can I add other proteins?
Yes, cooked chicken, turkey, or even shrimp can be excellent additions.
9. Is this soup keto-friendly?
To make it keto-friendly, skip the beans and pasta, and increase the sausage and low-carb vegetables.
10. What pairs well with this soup?
Serve with crusty bread, a side salad, or grilled cheese for a complete meal.
Conclusion
Minestrone with Sausage and Pesto is a warm, flavorful dish thatโs perfect for any occasion. Its versatility and comforting nature make it a go-to recipe for busy weeknights or cozy weekends. Try it today and savor the rich flavors of this classic soup with a modern twist.
Print
Minestrone with Sausage and Pesto
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italiank
Description
This robust minestrone soup features savory Italian sausage, an assortment of fresh vegetables, hearty beans, and tender pasta, all brought together with a flavorful basil pesto. It’s perfect for a cozy meal any time of the year.
Ingredients
- For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup yellow squash, diced
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can 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
- 1/2 cup ditalini pasta (or other small pasta)
- 2 cups baby spinach leaves
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- For the Pesto:
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Pesto:
- In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper. Set aside.
- Cook the Sausage:
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove sausage and set aside.
- Sautรฉ Vegetables:
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes or until softened.
- Stir in garlic and cook for 1 minute, until fragrant.
- Build the Base:
- Add tomato paste and cook for 2 minutes, stirring frequently.
- Pour in diced tomatoes, chicken broth, and oregano. Stir well and bring to a simmer.
- Add the Rest:
- Return sausage to the pot. Add cannellini beans, kidney beans, zucchini, and yellow squash.
- Simmer for 15 minutes, then stir in ditalini pasta and spinach. Cook for an additional 8-10 minutes, until pasta is tender.
- Finish and Serve:
- Season soup with salt and pepper to taste. Serve hot, garnished with a dollop of pesto.
Notes
- To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
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