All the classic flavors of minestrone soup kicked up a notch with Italian sausage and topped with Parmesan cheese. At under 400 calories per serving, this thick and hearty soup loaded with vegetables will become a family favorite!
During the cold winter months in Utah, I love to have soup for dinner.
However, my husband thinks that in order to have soup as a main dish, it has to be VERY thick and hearty.
I love that this soup is loaded with vegetables and flavor, but it’s hearty enough to be a chili!
It’s filling, it’s delicious, and it has become one of our most favorite soup recipes.
We always serve this soup with our Easy Homemade French Bread and it’s the perfect combination! Our 30 Minute Rolls are also a quick and easy side dish to go with this soup.
How to make Minestrone Soup with Sausage:
The directions for this soup are fairly simple. Just a few steps and you will have dinner on the table in no time!
- In a large skillet, brown sausage in a skillet until fully cooked; drain grease.
- In a large stock pot, add beef broth, water, tomato sauce, tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning; simmer until vegetables become tender (about 20-30 minutes).
- In a separate pot, cook 8-10 ounces of any pasta according to directions (we use shell pasta in this recipe, but any kind will do). When noodles are done, add to soup and mix in cooked sausage.
- If desired, top with grated Parmesan cheese and serve. It’s that easy!
How to make this soup healthier:
- Make this soup using Italian Turkey Sausage to lower fat and calories
- Use low-sodium canned items (such as beans, tomatoes, and tomato sauce)
- Use whole wheat pasta
- Cut the amount of pasta used in half to reduce carbs (or omit pasta completely)
- Add in diced zucchini
- Add in 1-2 cups fresh baby spinach (it will shrink down as it cooks)
- Add in some chopped broccoli and cauliflower
- Add in 1-2 cups shredded cabbage
Related Recipe: If you like this amazing soup, you’ll love our Turkey Sausage Lasagna Soup Recipe.
What are the nutrition facts of this soup?
This soup makes 6 generous servings. These nutrition facts are generated using Italian Turkey Sausage and do not include the Parmesan topping (because the amount of cheese used on top will vary).
Per serving, this soup has 370 calories, 10.3 g of fat, 43.4 g of carbs, 6.7 g of fiber, and 24.2 g of protein.
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Other popular soups on our website:
- King Ranch Chicken Soup
- Slow Cooker Ham and Bean Soup
- Chicken Enchilada Soup
- Healthy Chicken Fajita Soup
- Olive Garden Zuppa Toscana Soup
- Instant Pot Sausage Ravioli Soup
- Slow Cooker 8 Can Taco Soup
- Ground Turkey Sausage Ravioli Soup
- Ground Beef and Macaroni Tomato Soup
- Slow Cooker Beef Minestrone Soup
- Instant Pot Lasagna Soup
- Slow Cooker Cabbage Roll Soup Recipe
Serves: 8
The Best Minestrone Soup with Italian Sausage Recipe
All the classic flavors of minestrone soup kicked up a notch with Italian sausage and topped with Parmesan cheese.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
PrintPin
Ingredients
- 1 pound ground italian sausage
- 4 cups beef broth
- 2 cups water
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (15.5 ounce) can red kidney beans drained
- 1½ cups celery diced
- 1½ cups carrots sliced
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 3 Tablespoons italian seasoning
- 10 ounces small shell pasta
- ½ cup shredded Parmesan cheese
Instructions
Brown sausage in skillet until fully cooked; drain excess grease.
In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
Top with shredded Parmesan cheese and serve.
Notes
- These nutrition facts are generated using Italian Turkey Sausage and do not include the Parmesan topping.
Nutrition
Calories: 344 kcal · Carbohydrates: 24 g · Protein: 18 g · Fat: 20 g · Saturated Fat: 8 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 9 g · Cholesterol: 47 mg · Sodium: 1941 mg · Potassium: 911 mg · Fiber: 7 g · Sugar: 6 g · Vitamin A: 4527 IU · Vitamin C: 12 mg · Calcium: 178 mg · Iron: 5 mg
Equipment
Skillet
large stock pot
large pot
Recipe Details
Course: Main Course, Soup
Cuisine: American, Italian
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Join The Discussion
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Cami says:
Made this for dinner, So yummy! Thanks for all your recipes! :)
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Christina Genae says:
How many servings does this recipe make?
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beverley says:
i wish you would do this recipe using all fresh ingredients... no canned tomatoes or beans. i have been changing the way i cook from getting away from processed foods and canned anything....yes i know sometimes there is no time to make everything from scratch but this would be lovely with fresh products and then it can be stored in the freezer which would then be a simple quick and grab meal during a busy week. cant wait to try this with all fresh ingredients.......
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Chris says:
If I am freezing this, should I leave the pasta out until it is reheated or will the pasta be ok frozen?
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Cyd says:
Pasta will be fine frozen.
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Jenna says:
I made this tonight in my Instant Pot. It was fantastic, and I don’t usually even like soup. I’m definitely adding it to my family’s regular lineup.
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Danelle says:
Totally delicious! I added an extra cup of water and put in the uncooked noodles and let them simmer with the veggies. It turned out great!
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Lisa says:
Could you cook this in the Instant pot?
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JoAnn berthelot says:
Awesome! I added zucchini and spinach. I also simmered for about an hour to meld flavour. Will be doing this again.
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SARA N says:
this was so good! everyone asked for the recipe! Staple recipe!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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