Minestrone Soup with Sausage🍖 Main

Name: Minestrone Soup with Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 8 oz bulk Italian pork sausage; 1 medium fennel bulb, trimmed and finely chopped; 1 small onion, finely chopped; 3 medium carrots, peeled and finely chopped; 3 ribs celery, finely chopped; 1 large russet potato, peeled and chopped into 3/4-inch pieces; 2 medium zucchini or yellow summer squash, chopped into 3/4-inch pieces; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1 (15-oz) can fire-roasted diced tomatoes; 1 (15-oz) can cannellini beans, drained and rinsed; 6 cups low-sodium chicken stock or vegetable broth; 1 to 2 oz piece Parmigiano Reggiano cheese rind

This hearty Italian-style soup delivers maximum coziness. Packed with flavorful sausage, tender legumes, and chunks of potato, it's ready in no time.

By Sarah Chen, Home Cook Enthusiast

Prep: 15 minCook: 35 minServes: 6

soup Italian comfort food sausage minestrone

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A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This minestrone soup with sausage is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

2 tbsp extra-virgin olive oil
8 oz bulk Italian pork sausage
1 medium fennel bulb, trimmed and finely chopped
1 small onion, finely chopped
3 medium carrots, peeled and finely chopped
3 ribs celery, finely chopped
1 large russet potato, peeled and chopped into 3/4-inch pieces
2 medium zucchini or yellow summer squash, chopped into 3/4-inch pieces
2 cloves garlic, minced
1 tsp Italian seasoning
1 (15-oz) can fire-roasted diced tomatoes
1 (15-oz) can cannellini beans, drained and rinsed
6 cups low-sodium chicken stock or vegetable broth
1 to 2 oz piece Parmigiano Reggiano cheese rind

Nutrition (Per 6 servings)*

539

Calories

25g

Protein

41g

Carbs

32g

Fat

Fiber

1140mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Brown the sausage: Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven, then add the sausage and cook until it starts to brown, breaking it into crumbles with a spoon as it cooks. Use a slotted spoon to transfer the sausage to a bowl, but leave the rendered fat in the pan.
Cook the veggies: Add the fennel, onion, carrot, and celery, and cook until they begin to soften and smell sweet, about 6 minutes. Stir in the potato, zucchini, garlic, and Italian seasoning and cook for about one minute.
Build the soup: Add the tomatoes with all the juices to the vegetables, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the beans and stock.
Simmer: Stir in the browned sausage, then taste and season the broth with salt and pepper. Add the bay leaf, then push the cheese rind into the soup so it is fully submerged in the broth. Simmer, partially covered, until the vegetables are tender, 15 to 20 minutes.
Serve: Remove any remaining cheese rind, then taste the soup and season with more salt and pepper as needed. Serve with grated Parmigiano Reggiano over the top.