Introduction

Remember those chilly evenings when a warm bowl of soup felt like a cozy hug? This Sausage and Pesto Minestrone is exactly that – a blast from the past that’s perfect for today! It’s the kind of recipe that fills your kitchen with an irresistible aroma and your belly with pure comfort. What I love most is that it comes together surprisingly quickly, making it ideal for a weeknight dinner or a laid-back weekend meal. Get ready to fall in love with a soup that’s as easy to make as it is delicious to eat.

Why You’ll Love This Recipe

Fast: Ready in under an hour, perfect for busy days!
Easy: Simple steps that anyone can follow, no fancy techniques required.
Giftable: Makes a generous pot, perfect for sharing with neighbors or friends.
Crowd-pleasing: A hearty and flavorful soup that everyone, from kids to grandparents, will devour.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to make this delicious minestrone:

16 ounces mild sausage: You can use Italian, pork, or even turkey sausage. Mild is great for a balanced flavor, but feel free to spice it up if you like!
1 medium onion, chopped: The aromatic foundation of our soup.
1 ½ cups celery, chopped: Adds a fresh, slightly savory note.
1 ½ cups carrots, chopped: For a touch of sweetness and beautiful color.
1 (6 ounce) can tomato paste: This is our flavor booster, giving the soup a rich, tomato-y depth.
2 tablespoons garlic, minced: Because what’s soup without garlic?
1 tablespoon dried oregano: A classic herb that sings in Italian dishes.
1 (15 ounce) can Italian style diced tomatoes: Don’t drain these! The juice adds extra flavor and body.
5 cups chicken broth: The liquid base for our hearty soup. Vegetable broth works too if you’re keeping it vegetarian (just omit the sausage).
1 (15 ounce) can cannellini beans, drained and rinsed: These creamy white beans add a lovely texture and protein.
1 (15 ounce) can red kidney beans, drained and rinsed: For another pop of color and a different creamy texture.
1 cup zucchini, chopped: Adds a fresh, tender bite.
1 cup yellow squash, chopped: Similar to zucchini, it adds a nice sweetness and texture.
½ cup dry ditalini pasta: These tiny pasta shapes are perfect for soup, soaking up all that delicious broth.
2 cups baby spinach: A fantastic way to sneak in some greens! It wilts down beautifully.
Basil pesto, for garnish: The magic finishing touch! It adds a burst of fresh basil flavor.
Grated Parmesan cheese, for garnish: Because everything is better with a sprinkle of Parmesan!

How to Make It

Let’s get cooking! This soup is so straightforward, you’ll be amazed at how quickly it comes together. I’ll walk you through both the stovetop and slow cooker methods so you can choose what works best for your day.

Stovetop Method: The Speedy Classic

Brown the Sausage: Grab your favorite large pot or Dutch oven. Toss in the mild sausage and cook it over medium-high heat until it’s nicely browned. Once it’s cooked through, carefully drain off any excess fat. We want flavor, not grease!
Sauté the Veggies: Now, toss in your chopped onion, celery, and carrots right into the pot with the sausage. Cook them, stirring occasionally, until they start to soften up, usually about 5-7 minutes. This is where the soup starts building its amazing flavor base.
Aromatic Boost: Stir in the tomato paste, minced garlic, and dried oregano. Cook for just about 1 minute, stirring constantly, until you can really smell that wonderful fragrance. This step really unlocks the flavor of the tomato paste.
Build the Broth: Pour in the diced tomatoes (juice and all!), the chicken broth, and the drained and rinsed cannellini and kidney beans. Give it all a good stir, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes. This allows all those flavors to meld beautifully.
Add the Freshness: Now it’s time for the zucchini, yellow squash, and that ditalini pasta. Stir them in and continue to simmer, this time uncovered, for about 10-15 minutes, or until the pasta is perfectly al dente (tender but still with a slight bite).
The Green Finish: Just before you’re ready to serve, stir in the baby spinach. It will only take 1-2 minutes for it to wilt into the hot soup, adding a vibrant green color and a boost of freshness.
Serve and Enjoy! Ladle this hearty soup into bowls. For that extra special touch, swirl in a dollop of basil pesto and sprinkle generously with grated Parmesan cheese. It’s pure comfort in a bowl!

Slow Cooker Method: Set It and Forget It

If you’re looking for ultimate convenience, the slow cooker is your best friend! You can prep this in the morning and have dinner waiting for you.

Brown the Sausage: Just like with the stovetop method, start by browning your sausage in a skillet over medium-high heat. Drain off any excess fat.
Combine in the Slow Cooker: Add the browned sausage, chopped onion, celery, carrots, tomato paste, minced garlic, and dried oregano directly into your slow cooker.
Add the Liquids and Beans: Stir in the diced tomatoes, chicken broth, cannellini beans, and kidney beans. Give everything a good mix.
Let it Cook: Cover your slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The longer it simmers, the more the flavors will deepen!
Pasta and Squash Time: About 30 minutes before you’re ready to serve, stir in the chopped zucchini, yellow squash, and the ditalini pasta. This ensures they cook through without getting mushy.
Final Touch: Right before serving, stir in the baby spinach until it’s just wilted.
Serve with Flair! Ladle your delicious slow cooker minestrone into bowls, and don’t forget that final flourish of basil pesto and grated Parmesan cheese.

Substitutions & Additions

One of the best things about soup is how versatile it is! Here are a few ideas to make this minestrone your own:

Veggies: Feel free to swap out or add other vegetables you love! Diced potatoes, green beans, peas, or even a handful of chopped kale would be fantastic.
Beans: If you don’t have cannellini or kidney beans, other white beans (like Great Northern) or even chickpeas can work in a pinch.
Pasta: Any small soup pasta will do! Acini di pepe, orzo, or even broken-up spaghetti can be used. Just adjust cooking time as needed.
Broth: For a richer flavor, you can use beef broth instead of chicken broth, or a good quality vegetable broth if you’re omitting the sausage.
Spice it Up: If you like a little heat, add a pinch of red pepper flakes when you add the garlic and oregano.
Greens: If you don’t have spinach, a handful of chopped Swiss chard or kale stirred in a few minutes earlier will also be delicious.

Tips for Success

A few little tricks can make your soup even better:

Don’t Overcook the Pasta: Especially on the stovetop, pasta can get mushy if left in the soup too long after it’s cooked. Add it towards the end, and cook until just al dente.
Taste and Season: Always taste your soup before serving and adjust the seasoning. You might need a little more salt, pepper, or even a splash of vinegar for brightness.
Prep Ahead: You can chop all your vegetables a day or two in advance and store them in airtight containers in the refrigerator. This makes soup night even faster!
Sausage Browning: Make sure to brown the sausage well to develop flavor. Don’t overcrowd the pan; cook in batches if necessary.
The Pesto Power: While the soup is delicious on its own, that swirl of pesto at the end truly elevates it. It’s the secret ingredient that makes this minestrone extra special!

How to Store It

Leftovers are the best part, right? This soup stores beautifully!

Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Freezer: This soup is also freezer-friendly! Once cooled, portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently on the stovetop or in the microwave.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the sausage and use a good quality vegetable broth instead of chicken broth. You’ll still get a wonderfully flavorful and hearty soup.

What kind of pesto should I use?

Store-bought basil pesto works perfectly! If you’re feeling ambitious, homemade pesto is always a delicious option. Any traditional basil pesto will give you that fresh, herbaceous kick.

How can I make the soup thicker?

If you prefer a thicker soup, you can mash some of the beans against the side of the pot before adding the zucchini and squash, or you can cook it uncovered for a bit longer at the end to let some of the liquid evaporate. Alternatively, you could make a slurry with a tablespoon of cornstarch mixed with a little cold water and stir it into the simmering soup.

Hearty Sausage and Pesto Minestrone Soup

A hearty and flavorful sausage and pesto minestrone soup that's perfect for a comforting meal, ready in under an hour.

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Prep Time 15

Cook Time 45

Servings 6 servings

Equipment

Large pot or Dutch oven
Skillet For browning sausage in slow cooker method
Slow Cooker Optional

Ingredients

Main ingredients

16 ounces mild sausage Italian, pork, or turkey sausage
1 medium onion chopped
1.5 cups celery chopped
1.5 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 Do not drain
5 cups chicken broth Vegetable broth works as a substitute
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
0.5 cup dry ditalini pasta
2 cups baby spinach
Basil pesto for garnish
Grated Parmesan cheese for garnish

Instructions

Grab your favorite large pot or Dutch oven. Toss in the mild sausage and cook it over medium-high heat until it's nicely browned. Once it's cooked through, carefully drain off any excess fat.
Now, toss in your chopped onion, celery, and carrots right into the pot with the sausage. Cook them, stirring occasionally, until they start to soften up, usually about 5-7 minutes.
Stir in the tomato paste, minced garlic, and dried oregano. Cook for just about 1 minute, stirring constantly, until you can really smell that wonderful fragrance.
Pour in the diced tomatoes (juice and all!), the chicken broth, and the drained and rinsed cannellini and kidney beans. Give it all a good stir, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes.
Now it's time for the zucchini, yellow squash, and that ditalini pasta. Stir them in and continue to simmer, this time uncovered, for about 10-15 minutes, or until the pasta is perfectly al dente (tender but still with a slight bite).
Just before you're ready to serve, stir in the baby spinach. It will only take 1-2 minutes for it to wilt into the hot soup, adding a vibrant green color and a boost of freshness.
Ladle this hearty soup into bowls. For that extra special touch, swirl in a dollop of basil pesto and sprinkle generously with grated Parmesan cheese. It's pure comfort in a bowl!

Notes

This soup stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months. For a thicker soup, mash some of the beans, cook uncovered longer, or make a cornstarch slurry.