This Italian Sausage Minestrone Recipe is a tasty and fun twist on classic minestrone. A few unlikely additions like chickpeas, green beans, and artichoke hearts make it anything but the usual. Plus, you’ll love the flavors of fennel seed and anise from the Italian sausage. So tasty and comforting!
If you like this one, you’ll also enjoy: Greek Avgolemono (chicken soup); Spanish Chickpea Stew; Eggplant Parmigiana; One-Pot Middle Eastern Chicken
I almost shared a chicken wings recipe today. But, I figured the subject of Superbowl and chicken wings has been covered plenty elsewhere these days. So, I am saving my wings with my awesome sauce (always wanted to say that) for another time. It’s okay to go against the trend once in a while, right?
And really, one should pause and celebrate National Soup Month; for I am a big souper. What is a “Souper,” you ask? I know it is not a real word, and you’ll have to give me some grace, once in a while, given that English is my second language 🙂 My very own definition of “souper” is someone who loves soup and eats lots of it all year round. That be me!
But I am not alone as a soup lover. This handy infographic about America’s favorite soups states that Americans eat more than 10 billion bowls of soup every year! And, in a recent study where more than 2,000 people were asked to rank their favorite soups, chicken noodle soup came in first place! Note to self, share my Greek chicken Soup) But to be fair, neither minestrone nor any Italian sausage soup were even on the short choice list.
Italian Sausage Minestrone Recipe
In a minestrone recipe like this one, you have a chance to build an easy, hearty dinner bowl filled with lots of textures and flavors. As you know, common ingredients found in a basic minestrone soup include beans, celery, onions, tomatoes and pasta. I chose to add spicy Italian sausage because I enjoy the heat and the already incorporated flavors of fennel seed and anise. I had some chickpeas and a bag of frozen artichoke hearts which, I think, made a great addition. I love to add fresh herbs, and this time, I went for both parsley and basil.
Step-by-step for Italian Sausage Minestrone
Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes.
Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes. Lower the heat to medium-low; cover and let simmer for another 15 minutes.
Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente). Remove from heat and stir in the fresh basil.
Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.
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Try these additional delicious recipes:
Mediterranean Bean Soup with Tomato Pesto
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Italian Sausage Minestrone Recipe
- Total Time: 1 hour 10 minutes
- Yield: serves 6
Description
You are going to LOVE this hearty soup! Pair it with some fresh bread and it is sure to be a family favorite.
Ingredients
- 1 lb spicy Italian sausage, casings removed
- Olive oil or vegetable oil
- 2 celery stalks, roughly chopped
- 1 medium yellow onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 8 oz french green beans, trimmed and cut
- 12 oz frozen artichoke hearts, thawed
- 2 15 oz cans diced tomatoes
- 1 tsp dried oregano
- salt & pepper (small dash to taste)
- 6 cups low-sodium beef broth
- 1/2 cup small pasta such as mini Farfalle or elbow macaroni
- 1 15-oz can chickpeas
- 1 cup chopped parsley leaves
- 7 large fresh basil leaves, torn
- 1/4 cup grated Parmagiano Reggiano
Instructions
- Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
- In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.
- Lower the heat to medium-low; cover and let simmer for another 15 minutes.
- Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).
- Remove from heat and stir in the fresh basil.
- Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Entree
- Method: Stove top
- Cuisine: Italian
Soup is delicious!!! Just wondering if it will freeze well?
Thank you
Hi, Amanda. I should freeze well, but I would not add the pasta until you thaw and reheat.
I was craving a hearty soup with a little kick and this soup was perfect! I made as written except couldn’t find frozen artichoke so used a well drained can of unmarinated artichoke hearts. Got my onions and green beans from the farmer’s market and tried using Better than Bouillon low sodium beef as I am trying to save space in my pantry. Perfect! Will definitely make again. Will try to freeze some of the leftovers to enjoy another day. Thanks for all of your recipes!
This is a very scrumptious soup. Thank you Suzy. I wasn’t sure at first when I saw artichoke in the recipe but it worked really well. You are awesome! Thank you.
So glad you enjoyed it, Lucy!
Have you made this in the slow cooker or Instant Pot by chance? I love the soup but would love another cook option that has the same flavor.
I, personally, have not, but I think it would turn out just fine in either! I still recommend browning the meat and sautéing the vegetables first. It would also be a good idea to cook the pasta separately and add right before eating. Hope that helps!
This was so tasty. I did however make a few adjustments due to dietary restrictions and availability. I used Sweet Italian Turkey Sausage and chicken broth, can artichoke hearts, and small cut frozen green beans thawed. It turned out with great flavor!
Wonderful! So glad you enjoyed it.
This soup is delicious, and even better the second day! I skipped the artichokes and Parma rind, since I didn’t have either, and added a generous handful,of bouquet garni (I use in almost everything except coffee!). Paired with a chunk of crusty bread, this soup is almost addictive and easy to make.
Awesome, Mary! So glad to hear it
Made this today. I made it in my Ninja Kitchen 3-in-1. I followed the instructions through number 3, browning the italian sausage in the cooktop mode. I did substitute crushed tomatoes for diced (I don’t like “chunks”), and then made sure the onions and artichokes were finely chopped with my mini-chopper. I also used frozen green beans and canned artichokes because it’s what I could find. I cooked it in the crockpot on low for about 7 hours, and then turned it back to cooktop mode to boil the noodles (upped it to 1 cup) and added the parsley (I might substitute spinach next time). And then a tad of dried basil at the end! Pretty tasty and my hubby said add it to the normal rotation!
Thanks so much for sharing your adaptation, Julie! Glad you enjoyed it
Need to leave out artichokes due to gut issues…..have you made without?
Yes, Susan. You can totally omit them here, no problem!
I have made this soup twice now, once as written and today with a few changes but man oh man, either way it is so good.
I love artichoke but in the soup not so much so I left those out and instead emptied the vegetable crisper of broccoli and carrots. I dumped in about a cup of tomato sauce left over from the chili I was making at the same time. I kept everything else the same. Delicious!!
This recipe is a keeper!
Thank you so much for a recipe I will use again and again.
Daughter made this for our dinner one night! DELIcIOUS!!!! Just served with crusty French bread. Did substitute a few items because of availability though. Used 1 can of drained kidney beans, used 12 oz drained marinated jarred artichoke hearts and a 15 oz can of drained green beans. Everything else as it was in the recipe. So…… Good. Thank you!!!
So glad to hear it, Paula! It’s one of those recipes you can definitely make your own.
Looks yummy! Can’t wait to try this.
I can’t wait to hear how you like it!
Italian sausage add marvelous flavor to everything. I dated a man whose parents were from Italy. I think I liked him the best because of his mother’s cooking! Feed me and I’m happy.
You are so right, Vicki! Italian sausage adds great flavor. A bowl of this minestrone just warms me up. You made me laugh about dating a man for his mom’s cooking! Lol!
Gorgeous!
Thank you so much! Appreciate you stopping in.
Looks delicious. Will have to try this recipe.
Thank you each! Let me know if you ever try this minestrone! It’s one of my faves. I think I’m making it tonight. It’s like -9 degrees out!