Nothing warms up our kitchen—or our bellies—quite like this Minestrone with Sausage and Pesto. After years of tweaking (and taste-testing!), I’ve landed on the perfect balance of hearty Italian sausage, tender veggies, and that magical swirl of pesto at the end. My kids call it “racetrack soup” because they race to the table when they smell it simmering!
This recipe got me through three brutal Minnesota winters and countless busy weeknights. The secret? Letting those carrots soften just enough to melt in your mouth while keeping the zucchini bright and fresh. Trust me—that first spoonful with the pesto melting into the broth? Pure comfort in a bowl.
Table of Contents
Table of Contents
Why You’ll Love This Minestrone with Sausage and Pesto
This isn’t just another soup—it’s a big, cozy hug in a bowl. Here’s why it’s become my family’s cold-weather staple:
- Hearty and satisfying: The Italian sausage gives it a rich depth, while the beans and pasta make it stick-to-your-ribs filling. No one leaves the table hungry!
- One-pot wonder: From browning the meat to wilting the spinach, everything happens in my favorite Dutch oven (fewer dishes = more time for seconds).
- Crazy customizable: I’ve made this with turkey sausage, swapped kale for spinach, even used gluten-free pasta—it always turns out delicious.
- Slow cooker magic: On crazy days, I brown the sausage in the morning and let the crockpot do the rest. Come home to a house that smells like an Italian grandmother’s kitchen.
The pesto swirl at the end? That’s my favorite “chef’s kiss” moment—it brightens up the whole bowl of Minestrone with Sausage and Pesto.
Ingredients for Minestrone with Sausage and Pesto
Gather these goodies—I promise every one plays a special role in making this Minestrone with Sausage and Pesto unforgettable. (And yes, I’m that person who lines everything up on the counter like a cooking show host!)
The Meat
- 16 ounces mild Italian sausage (casings removed if needed—I just squeeze it right into the pot!)
The Veggies
- 1 medium onion, chopped (about 1 cup—I like rustic chunks, not dainty dice)
- 1 1/2 cups celery, chopped (include those leafy tops for extra flavor)
- 1 1/2 cups carrots, chopped (cut them thin so they soften perfectly)
- 1 cup zucchini, chopped (toss it in late so it stays bright)
- 1 cup yellow squash, chopped (same deal as the zucchini)
- 2 cups baby spinach (or tear up full leaves if that’s what you’ve got)
Pantry Staples
- 1 (6 oz) can tomato paste (not sauce—this gives our soup that rich base)
- 2 tablespoons garlic, minced (yes, really that much—it mellows as it cooks)
- 1 tablespoon dried oregano (rub it between your palms to wake up the oils)
- 1 (15 oz) can Italian-style diced tomatoes (with the juices!)
- 5 cups chicken broth (low-sodium so we control the salt)
- 1 (15 oz) can cannellini beans, drained and rinsed (creamy texture heroes)
- 1 (15 oz) can red kidney beans, drained and rinsed (for that classic minestrone look)
- 1/2 cup dry ditalini pasta (those little tubes catch all the goodness)
Finishing Touches
- Basil pesto (store-bought is fine—my secret is stirring in a spoonful per bowl)
- Grated Parmesan cheese (because cheese makes everything better)
Ingredient Substitutions
Out of something? No stress! Here’s how I’ve tweaked this Minestrone with Sausage and Pesto over the years: Swap turkey sausage for Italian (add extra oregano if it’s plain), use kale ribbons instead of spinach (they’ll need 5 more minutes to soften), or try gluten-free pasta (cook it separately if reheating leftovers). White beans can replace kidney beans, but you’ll lose that pretty color contrast. The pesto? A drizzle of olive oil with fresh basil works in a pinch!
How to Make Minestrone with Sausage and Pesto
Alright, let’s get cooking! This Minestrone with Sausage and Pesto comes together in three simple but important steps. Follow these, and you’ll have a pot of soup that’ll make your whole house smell amazing.
Step 1: Brown the Sausage and Sauté Aromatics
First things first—grab your biggest, heaviest pot (I use my trusty Dutch oven) and crank the heat to medium-high. Crumble in that Italian sausage—no need for perfect little bits, rustic chunks are just fine! Let it sizzle until it’s beautifully browned, about 5-7 minutes. Now, here’s my trick: drain most of the fat (leave about a tablespoon for flavor), but don’t you dare scrape off those golden-brown bits stuck to the bottom! That’s pure flavor gold.
Toss in your onions, celery, carrots, and that glorious garlic. Stir in the tomato paste and oregano too—the paste will stick a bit at first, but that’s okay! Let everything cook together for about 5 minutes, stirring occasionally, until the veggies start to soften and the whole kitchen smells like an Italian trattoria.
Step 2: Simmer the Soup Base
Time to build our broth! Pour in the diced tomatoes (juices and all) and chicken broth. Turn the heat up to high just until it starts bubbling, then immediately reduce to a gentle simmer. This is where patience pays off—let it bubble away for 30-45 minutes, stirring occasionally. You’ll know it’s ready when the carrots are tender but not mushy (test one with a fork). Pro tip: Keep it at a true simmer, not a rolling boil, or the broth will reduce too much. If it looks like it’s evaporating, just add a splash more broth!
Step 3: Add Beans, Pasta, and Greens
Almost there! Stir in both cans of beans, your chopped zucchini, yellow squash, and that half-cup of ditalini pasta. Bring it back to a quick boil, then reduce to simmer again for about 10 minutes—just until the pasta is al dente (it’ll keep cooking a bit as it sits). Turn off the heat completely before adding the spinach—trust me, the residual heat wilts it perfectly without turning it to mush. I like to give my spinach a rough chop first so nobody ends up with giant leafy bites.
Now the best part: grab your spoon, swirl in that vibrant green pesto, and watch it melt into the soup like magic. Don’t skip the Parmesan shower on top—it’s the final touch that makes this Minestrone with Sausage and Pesto truly unforgettable!
Slow Cooker Minestrone with Sausage and Pesto
Oh, how I love coming home to this slow cooker magic after a crazy day! The trick to perfect Crockpot Minestrone with Sausage and Pesto? Brown that sausage first—trust me, it makes ALL the difference. After draining most of the fat, I dump the sausage and sautéed veggies right into my slow cooker. Add everything except the zucchini, pasta, and spinach (those wait until the end). Cook on LOW for 6-8 hours or HIGH for 3-4. In the last 15 minutes, stir in the pasta and squash, then the spinach right before serving. Same cozy flavors, even less babysitting!
Tips for the Best Minestrone with Sausage and Pesto
After making this Minestrone with Sausage and Pesto more times than I can count, I’ve picked up some game-changing tricks that’ll take your soup from good to “can I get your recipe?” amazing:
- Char that tomato paste! When you add it with the veggies, let it cook for a full minute until it turns a deep rusty red and sticks slightly to the pot. That caramelization adds incredible depth—just keep stirring so it doesn’t burn.
- Pasta pro tip: If you plan on leftovers, cook the pasta separately and add it to each bowl. That way, reheated soup won’t turn mushy (learned this the hard way after one too many pasta-bloated batches!).
- Don’t skip the pesto swirl. It’s not just a pretty garnish—that bright basil punch cuts through the richness perfectly. I store extra in little freezer cubes for last-minute soup upgrades!
- Underseason at first. Between the sausage, broth, and Parmesan, this soup gets salty fast. I always taste before adding extra salt—usually just a few cranks of black pepper does the trick.
- Freeze like a boss: Ladle portions (without pasta) into zip-top bags, press out air, and lay flat to freeze. They stack beautifully and reheat in minutes with a splash of fresh broth.
One last secret? Let the finished Minestrone with Sausage and Pesto sit for 10 minutes before serving—those flavors marry into something magical!
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Ultimate Minestrone with Sausage and Pesto Magic Bowl
A hearty and flavorful minestrone soup with Italian sausage, vegetables, and pesto garnish.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 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
- 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.
- Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
- Saute for about 5 minutes.
- Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
- Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
- Simmer another 10 minutes, until the pasta is cooked.
- At this point, you can add another cup or two of chicken broth, if you feel like it’s not “soupy” enough.
- Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it’s easier to eat, but you don’t have to!
- Wait about 5 minutes for the spinach to wilt, and then it’s ready to serve. Season with salt and pepper.
- Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.
Notes
- For slow cooker instructions, follow steps 1-4, then transfer to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in beans, zucchini, yellow squash, and pasta. Cook on high for 10-15 minutes.
- Turn off the slow cooker, stir in spinach, and cover for 2 minutes.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg
Serving and Storing Minestrone with Sausage and Pesto
Oh, serving this Minestrone with Sausage and Pesto is half the fun! I always warm up some crusty bread—the kind that crackles when you break it—for dunking into that rich broth. For a real trattoria vibe, set out extra pesto and a wedge of Parmesan with a microplane so everyone can customize their bowl. My kids love topping theirs with extra cheese (shocker) while I add a drizzle of spicy olive oil.
Leftovers? They’re actually better on day two! Just store cooled soup in an airtight container (I swear by my glass Pyrex set) for up to 3 days. When reheating, add a splash of broth to loosen it up—the pasta drinks up liquid like crazy. Microwave in bursts, stirring between each, or warm gently on the stove.
Here’s my freezer trick: portion out soup without the pasta into labeled freezer bags, lay them flat to freeze, then stack like soup books in your freezer. When a cozy craving hits, just thaw in the fridge overnight, add freshly cooked pasta, and boom—dinner’s ready with zero soggy noodles! The pesto freezes beautifully too—I freeze dollops on parchment paper for instant flavor bombs.
Minestrone with Sausage and Pesto Nutrition
Here’s the scoop on what’s in each steaming bowl of this Minestrone with Sausage and Pesto (because yes, I totally understand wanting to know if you can justify that second helping!):
- Calories: 350 per serving (that’s about 1 1/2 cups)
- Protein: 18g (thanks to that powerhouse combo of sausage and beans!)
- Fiber: 8g (hello, happy digestion)
- Carbs: 35g (mostly from those wholesome veggies and pasta)
- Fat: 15g (the good kind that makes it satisfying)
Now, here’s my real-talk disclaimer: These numbers can wiggle a bit depending on your exact ingredients. Used turkey sausage? The fat will be lower. Piled on extra Parmesan? Well… no regrets! I calculate based on regular Italian sausage, standard pasta, and about a teaspoon of pesto per bowl.
The best part? Unlike restaurant soups that sneak in crazy sodium levels, you control the salt here. I always use low-sodium broth so the natural flavors shine through. And all those veggies mean you’re getting a serious nutrient boost with every spoonful—my mom heart loves that.
FAQs About Minestrone with Sausage and Pesto
Got questions about this Minestrone with Sausage and Pesto? I’ve got answers! Here are the ones I get asked most often (usually while friends are scraping their bowls clean):
Can I use frozen veggies instead of fresh?
Absolutely! Frozen carrots and celery work great—toss them in with the broth to simmer. For zucchini or spinach, add them frozen at the very end so they don’t turn to mush. The texture shifts slightly, but the flavor stays delicious!
Is this soup freezer-friendly?
Yes! My favorite kitchen hack. Just leave out the pasta before freezing (it turns to glue in the freezer). Portion cooled soup into bags, squeeze out air, and freeze flat. When ready, thaw overnight, reheat with a splash of broth, and stir in freshly cooked pasta. Tastes like you just made it!
Can I make it vegetarian?
You bet! Swap the sausage for 1 cup of cooked lentils or white beans, and use veggie broth. Boost flavor with extra garlic, a Parmesan rind while simmering, and maybe a splash of balsamic at the end. My vegetarian sister swears by this version!
Why does the pesto go on at the end?
That bright, herby flavor gets muted if cooked too long. Swirling it in just before serving lets it shine—plus, it looks gorgeous! No fresh pesto? A drizzle of good olive oil with torn basil leaves works in a pinch.
Help! My soup got too thick overnight.
No worries—this happens when the pasta absorbs broth. Just add more warmed broth or water when reheating until it’s soupy again. I keep a carton of broth in the fridge just for this!
Tried it? Tag us @FrostyRecipes—I love seeing your cozy soup creations!
