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Hearty Sausage Minestrone Soup

A deeply flavorful, one-pot Italian soup featuring savory Italian sausage, a rainbow of vegetables, creamy beans, and ditalini pasta in a rich tomato-herb broth. It's a complete, comforting meal that's endlessly customizable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil plus more for finishing
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 large yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 28 oz can crushed tomatoes preferably San Marzano
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 15 oz can cannellini beans rinsed and drained
  • 1 cup ditalini pasta or other small pasta like elbow
  • 2 cups chopped kale tough stems removed
  • Kosher salt and black pepper to taste
  • Freshly grated Parmesan cheese for serving
  • Fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (6-8 quart)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the flavorful fat in the pot.
  2. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Season with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onions are translucent. Add the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
  3. Pour in the crushed tomatoes and chicken broth. Add the fresh herb sprigs (or dried herbs) and the browned sausage back to the pot. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 15 minutes to allow the flavors to meld.
  4. Stir in the rinsed cannellini beans and the ditalini pasta. Simmer uncovered for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
  5. Turn off the heat. Remove the herb sprigs. Stir in the chopped kale until it wilts in the residual heat, about 2 minutes. Taste and season generously with salt and black pepper. Ladle into bowls and finish with a drizzle of olive oil, a generous sprinkle of Parmesan, and fresh parsley.

Notes

Chef's Tips:
• For a thicker soup, mash some of the beans with a fork before adding them.
• Don't skip browning the sausage well—it's the foundation of flavor.
• Serve with crusty bread for dipping.
Food Safety:
• Ensure sausage is cooked to an internal temperature of 160°F before adding back to the soup.
• Cool soup to room temperature within 2 hours before refrigerating.