Hearty Sausage Minestrone Soup

Name: Hearty Sausage Minestrone Soup
Prep time: 15
Cook time: 25
Total time: 40
Yield: 1
Ingredients: extra virgin olive oil; package Italian Herb Chicken Sausage, casings removed and crumbled; small yellow onion, diced; stalks celery, diced; carrots, diced; cloves garlic, minced; 28-ounce can diced tomatoes; low-sodium chicken or vegetable broth; Italian seasoning; kosher salt; ground black pepper; ditalini, elbow, or orecchiette pasta; green beans, cut into 1-inch pieces; 15-ounce can white beans or Great Northern beans, drained and rinsed; Juice of 1/2 lemon; Grated Parmesan, for serving

Prep Time: 15 min | Cook Time: 25 min | Servings: 1

Italian Herb

Soups

For centuries, minestrone has been a staple of Italian kitchens—a one-pot soup that turns simple ingredients into something deeply comforting. It sits right at the intersection of hearty and healthy, and it’s famously flexible, welcoming whatever vegetables you have on hand. Consider this your starter minestrone: easy to master, light on dishes, and full of flavor. Italian Herb Chicken Sausage does most of the heavy lifting here, infusing the broth with basil and Calabrian peppers while tying together the beans, tomatoes, pasta, and vegetables. It’s a reliable template for minestrone going forward, and a soup that works just as well as a first course as it does a full meal.

Chef’s tip: Store leftovers in an airtight container for up to 5 days. When reheating, add a splash of broth as needed, since the pasta will absorb liquid as it sits.

See Recipe

A hearty bowl of minestrone with Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

1 tablespoon extra virgin olive oil

1 package Italian Herb Chicken Sausage, casings removed and crumbled

1 small yellow onion, diced

2 stalks celery, diced

2 carrots, diced

3 cloves garlic, minced

1 28-ounce can diced tomatoes

5 cups low-sodium chicken or vegetable broth

2 teaspoons Italian seasoning

1 ½ teaspoon kosher salt

¼ teaspoon ground black pepper

8 ounces ditalini, elbow, or orecchiette pasta

1 ½ cup green beans, cut into 1-inch pieces

1 15-ounce can white beans or Great Northern beans, drained and rinsed

Juice of ½ lemon

Grated Parmesan, for serving

Instructions

Prep Time: 15 min | Cook Time: 25 min | Servings: 1

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the crumbled chicken sausage and cook, stirring often, for 5–6 minutes, until browned.

Reduce the heat to medium and add the onion, celery, and carrots. Cook for about 5 minutes, stirring often, until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more.

Add the diced tomatoes, broth, Italian seasoning, salt, and pepper, then bring to a boil.

Stir in the pasta and cook over medium heat for 6 minutes, stirring every couple of minutes to prevent sticking.

Add the green beans and white beans and cook for another 4 minutes, until the pasta is tender and the green beans are just cooked through. Stir in the lemon juice, then taste and adjust seasoning as needed.

Ladle into bowls and finish with grated Parmesan.