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Italian Sausage Minestrone Recipe
Italian Sausage Minestrone Recipe photo by Taste of Home

Italian Sausage Minestrone Recipe

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This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.—Elizabeth Renteria, Vancouver, Washington
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours
MAKES:13 servings
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours
MAKES: 13 servings


  • 1 pound bulk Italian sausage
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 3 tablespoons olive oil
  • 7 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1 cup ditalini or other small pasta
  • 1 cup ditalini or other small pasta
  • Shredded or shaved Parmesan cheese

Nutritional Facts

1 cup (calculated without cheese) equals 280 calories, 15 g fat (4 g saturated fat), 27 mg cholesterol, 828 mg sodium, 25 g carbohydrate, 4 g fiber, 12 g protein.


  1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  2. In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender.
  3. Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).
Originally published as Italian Sausage Minestrone in Taste of Home October 2011, p63

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Reviewed Jan. 15, 2015

"I have been making this soup on a regular basis ever since I found it in the magazine . It's very good."

Reviewed Nov. 14, 2012

"My family absolutely loved this soup. My husband is still talking about it days later. We all took leftovers for lunch the next day, and looking forward to at least one more meal for our family of 3 from this batch. The recipe gives instructions for freezing this, but we went ahead and put the pasta in now with plans to finish it with leftovers without freezing.

You of course don't have to use Johnsonville sausage! The original print version from the magazine doesn't specify that - nice advertising Johnsonville! You could probably use regular diced tomatoes, but I think the fire roasted adds a nice flavor. Serve with a good multigrain fresh loaf of bread."

Reviewed Sep. 20, 2012

"Easy and tasty."

Reviewed Jan. 27, 2012

"This soup is very good. I agree that more broth is a great idea because it did get a bit too thick after overnight in the fridge. Will do 8 cups of broth next time."

Reviewed Dec. 20, 2011

"Best soup EVER!"

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