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Hearty Minestrone with Sausage and Pesto Recipe from The Food Charlatan

This Minestrone soup is PACKED with flavor and I love it! I added Italian sausage. And a spoonful of pesto. And topped it with parmesan. Classic minestrone flavors, but enhanced. And tons of veggies so you feel super healthy. Did I mention you can make it in the slow cooker?

  • Total Time: 56 minute
  • Yield: 8-10 1x

Ingredients

Scale
  • 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

  1. In a large stock pot or Dutch oven, brown sausage over medium to medium high heat. Drain fat.
  2. Add tomato paste, onions, celery, carrots, garlic, and oregano. Saute for about 5 minutes.
  3. Add can of tomatoes and chicken broth. Turn heat to high and bring to a boil then reduce heat to a simmer and cook for 30-45 minutes, until veggies are tender.
  4. Add both cans of beans, zucchini, yellow squash, and pasta. Bring to a boil again then reduce to a simmer for 10 minutes or until pasta is cooked.
  5. Stir in baby spinach until wilted.
  6. Serve with pesto and shredded parmesan cheese.
  • Author: Chef Olivier
  • Prep Time: PT25M
  • Cook Time: PT1H